Fermented sweet pepper rings and onions are the perfect addition to burgers, sandwiches and salads!
Place 1 tablespoon minced garlic in the bottom of a quart-sized jar. Layer sliced onions and peppers into jar and pack tightly. Use a proper weighting method to keep peppers and onions submerged under the brine. Fill jar with a brine solution consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Cover and ferment for a period of 1 to 3 weeks while burping jars daily. Can be stored for months in the refrigerator.
Don't stop there! If you are a lover of hot peppers...ferment them and blend them into hot sauce!