Armenian Fermented Tsitsak Peppers
Mild green peppers fermented under a measured salt brine with garlic, dill, bay, and cherry leaves.
About This Dish
Tsitsak is both a green pepper and a beloved Armenian preserve; keeping the peppers submerged in a precisely salted brine supports a clean lactic fermentation.
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Stages
- Preparation25 min
- Cooking0 min
Step-by-Step Instructions
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1
Wash a 2-liter glass jar and fermentation weight with hot soapy water, rinse well, and keep all utensils clean.
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2
Dissolve the salt completely in the filtered water. Prick each pepper once near the stem and pack the peppers with the garlic, dill, bay, and cherry leaves.
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3
Pour in the brine and use the weight to keep every pepper below the liquid. Close with a vented lid or release pressure from a loose lid daily.
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4
Ferment away from direct sun for 5–7 days at 18–22 °C, checking daily that the peppers remain submerged. The brine should smell pleasantly sour, not rotten.
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5
When the peppers are olive-green and tangy, seal and refrigerate. Discard the batch if it develops fuzzy mold, a putrid odor, or an unexpectedly slimy texture.
