Fermented Jalapeños (Lacto-Fermented Peppers Recipe)
Fermented jalapenos are a great way to use and preserve that bountiful summer harvest or farmer’s market haul. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. The recipe takes 15 minutes to prepare and the ferment will be ready in a few days.
- Prep time
- 15 min
- Cook time
- 84 hr 11 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Unchlorinated water (- Bottled, spring or filtered water is fine)
- 1 tbsp Kosher salt, sea salt or pickling salt
- 1 lb Fresh jalapenos (- Sliced into rings about ¼ inch thick)
- 1 Small onion (- Cut into strips)
- 2 Garlic cloves (- Peeled)
- 1-2 tbsp White vinegar (Optional) (- See note)
Instructions
- 1
Prepare the saltwater brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
- 2
Pack the jars. To each jar, add the garlic cloves, sliced peppers, onions and any extra ingredients you want to include.
- 3
Add weight. Apply the fermentation glass weight (if using).
- 4
Pour brine. Carefully pour the brine solution over the peppers making sure you have no air bubbles and that the brine reaches the top of the weight.
- 5
Add fermentation lid. Apply the fermentation lid to the top of the jar.
- 6
Ferment. Ferment the peppers for at least 5 days away from direct sunlight. On day 5, taste the peppers. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days (you can go up to 14 days total). If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.