Step 1

Wash the fresh peppers, remove the seeds, and slice the peppers into quarters.

Step 2

Preheat the oven to 450 degrees. Add 2 tablespoons of olive oil to the bottom of each 9x13 glass pan. For 12 sweet peppers you will need approximately three pans. Place the peppers in a single layer in each pan.

Step 3

Roast the peppers for 10 minutes, then turn the peppers over and roast for another 10 minutes or until the skins turn brown and begin to bubble. Remove from the oven and transfer the roasted peppers to a plate. Cover the plate with plastic wrap to trap in the steam. This is the best way to make the skins easier to remove.

Step 4

After the peppers have cooled on the plate for 10-15 minutes, remove the plastic wrap and transfer the peppers to a cutting board. Peel the skin from each pepper. If you aren't able to remove all of the skins that's perfectly fine. I don't think the texture is much different either way.

Step 5

Next, cut each quarter pepper into thin slices. Add the pepper slices to a clean jar, leaving about 2 inches of space between the top of the peppers and the top of the jar.

Step 6

Fill a glass measuring cup with 1/2 cup of filtered water. Stir in the sea salt, then pour the salt water over the peppers in the jar. If needed, add a little bit more water to the jar to ensure there is enough brine to cover the peppers completely.

Step 7

Place a glass fermentation weight in the jar to keep the peppers submerged under the brine. If the peppers are not covered completely with water, they will develop mold.

Step 8

Fasten an airlock lid on top of the jar. If you don't have one, you can place a regular canning lid on top, but you will need to "burp" the jar several times a day to release the gases that build up during the fermentation process. Otherwise, your jar will eventually burst due to the built up pressure.

Step 9

Keep the jar of peppers at room temperature on your kitchen countertop for about two to four days. The amount of days depends on how warm or cold your kitchen is.

Step 10

Once the peppers are done fermenting (2-4 days), cover the jar securely with a plastic lid and place in a cool dark place out of direct sunlight, such as the refrigerator or a root cellar. The peppers should keep for 4-6 months in cold storage.