Fermented Jalapenos
Quick and delicious to put together, once fermented the jalapenos have a spicy, briny flavor that is a perfect side dish to most any meal!
Servings 1 quart
Equipment
- 1 Fermenting weight
- 1 Pickle pipe
- 1 Large mouth mason jar
Ingredients
- 8-10 Jalapenos
- 4 cups Filtered Water Reserve one cup for boiling to dissolve salt
- 2 tbsp Fine sea salt
Instructions
- Bring 1 cup of the water to a boil and pour over the salt to dissolve.
- Pour remaining 3 cups over the hot water and add 2-3 ice cubes.
- Rinse and pat dry the jalapenos.
- Slice jalapenos in uniform slices at your desired thickness.
- Place sliced jalapenos into large mouth mason jar.
- Make sure brine is COOL before proceeding! Pour over peppers until they are submerged.
- Place weight on top making sure all peppers are under the weight.
- Place pickle pipe on top and ring. Alternatively, you can add a loose fitting lid.
- Allow to ferment at room temperature for 2-3 days. You can start tasting after 2 if it's warm in your house.
- Once to desired taste, remove weight, place tight fitting lid on, and move to the fridge for storage.
- **Periodically check the peppers to make sure they are still submerged and push any floaters back under the weight**
- Store fermented jalapenos in the fridge for several months. They keep remarkably well in the refrigerator.