Fermented Jalapeños
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!
Servings: 10 servings
Calories: 4kcal
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.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2348mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg