Pickled chile peppers are a common accompaniment to many meals in Mexico, the most popular being jalapenos with carrots. Jalapenos add a nice bite of spice but at times you want something a little more mild. You can make this recipe with any kind of chile you have on hand. The flavor and level of spice will vary depending on the type you use. Honestly, I’m not sure what type I used, I forgot to ask when I bought them! I think they may be a type of anaheim (California) chile.
Lacto-Fermented Sweet Chilies
1 lb chilies (such as aneheim)
1 small white onion
1/4 cup whey*
1 TBS unrefined salt
Thinly slice both the chilies and the onion. Place in a glass quart jar. Fill the jar with water, keeping below 1 inch of the rim.
Add the salt and whey. Tightly screw on lid.
Allow to sit on the counter out of sunlight for 3 days. Store the fridge or cold storage (cellar).
*If you don’t have whey use two additional tablespoons of salt.