Fermented jalapeños are simple to put together with just 3 ingredients! Fermenting is such a simple preservation method that can help you extend the usability of your harvest. No matter where your jalapeños are from (the garden, the farmers market, or the grocery store) you should absolutely whip up a batch this year!
The thing I love most about fermented jalapeños is that they need no assistance in the flavor department. Their strong spicy hotness can stand on its own, even after being fermented! I don't add any additional aromatics to this recipe. It doesn't need it!
You can also ferment your tomatoes as they are at their peak and carry those into the later months. Learn this new skill and keep this recipe on hand year after year to help you preserve your hard work!
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What you need
- Jalapeños - Only use fresh and unblemished jalapeños for best results. Nothing mushy or bruised! The fresher the better.
- Salt - Kosher or Pickling salt should be used when fermenting. Read the label to double-check check there is no iodine in the salt.
- Filtered water - Always use filtered water when fermenting!
Uses for fermented jalapeños
- Taco night - Add some fermented jalapeños to the topping options you lay out on your next taco night!
- Salsa - Use these in your favorite salsa recipe.
- Quesadillas - Add a pop of flavor to any quesadilla!
- Guacamole - Swap the fresh with fermented jalapeños in your guacamole recipe.
- Salad - Mix these into your next salad!
Tangy and spicy, fermented jalapeños are absolutely delicious!
Materials
- Quart-sized glass jar
- Reusable lid OR parchment paper with a metal lid
- Glass fermenting weight
Ingredients
- 4 cups water
- 3 tablespoons pickling salt (or Kosher salt)
- 10 jalapeños
Fermented Jalapeños Recipe
- Bring your water to a boil and add the salt. Stir until dissolved.
2. Remove the brine from the heat and allow it to cool to room temperature.
3. Cut your jalapeños and fill the jar leaving a bit of headspace. See notes.
4. Pour the cooled brine over your jalapenos. Leave enough space to place a glass fermenting weight on top.
5. Place your weight.
6. Loosely cover with a reusable lid or use parchment paper between the jar and the metal lid.
7. Leave at room temperature for 5 days.
8. After 5 days, transfer to the refrigerator and enjoy for up to 6 months.
Notes
- Depending on the size of your jalapeños and how they lay in your quart jar, you may use less than 10! It's okay!
- Only use fresh and unblemished jalapeños for best results. Nothing mushy or bruised.
- Use pickling salt or Kosher salt. Read the label to double-check check there is no iodine in the salt.
Fermented Jalapeños
Ingredients
- 4 cups filtered water
- 3 tablespoons pickling salt or Kosher salt
- 10 jalapeños
Instructions
- Bring your water to a boil and add the salt. Stir until dissolved.
- Remove the brine from the heat and allow it to cool to room temperature.
- Cut your jalapeños and fill the jar leaving a bit of headspace. See notes.
- Pour the cooled brine over your jalapenos. Leave enough space to place a glass fermenting weight on top.
- Place your weight.
- Loosely cover with a reusable lid or use parchment paper between the jar and the metal lid.
- Leave at room temperature for 5 days.
- After 5 days, transfer to the refrigerator and enjoy for up to 6 months.
Notes
- Depending on the size of your jalapeños and how they lay in your quart jar, you may use less than 10! It's okay!
- Only use fresh and unblemished jalapeños for best results. Nothing mushy or bruised.
- Use pickling salt or Kosher salt. Read the label to double-check check there is no iodine in the salt.
Mariana
Jean,
I am so excited to hear about your abundant peppers! Enjoy!!
-Mariana
Jean
Our pepper plants have been producing like crazy this year! So excited to preserve them using your recipe. Thank you!!