These peppers are made with nothing more than water, salt and a bit of garlic. This style of pickling or fermenting is called Lacto-Fermentation. We ferment all our veggies like this because it makes them easy to digest and encourages the growth of healthy bacteria in our guts (just like a probiotic). Hooray for pickles!!
These pickles are super easy, tangy, crunchy and delicious. They were one of Anjali's first foods and she absolutely loves them - hence her nickname 'Jali pickle'. They taste great on sourdough or just by themselves. The dill makes them and really gives it that 'pickle' flavour but if you don't have dill use any fresh herbs you have on hand.
In the video below we show you how to make them. We filmed this late last year with our lovely friends the Organic Sisters. Check out how small Anjali is. She managed to sleep through the whole thing (ahh how times have changed!).