Fermented Jalapeños
Fermenting jalapeños is crazy easy and crazy quick. Forgive my lack of measurements, I just had a bag of the suckers and sliced them up and stuffed them in a jar. The key is the right amount of salt for the right amount of liquid.
Equipment
- Jar of choice, fermenting weight & lid
Ingredients
- jalapeños enough to fill your jar of choice (about 1/2 lb per quart/liter)
- Course pink salt 2 Tablespoons per quart/liter
- Glass jar sanitized
- Fermenting weight or small jar sanitized
- non-chlorinated water
Instructions
- Place jar of choice, fermenting weight & lid on a cookie sheet with a silicone baking mat in the oven at 180°F for 3 – 5 minutes to sanitize them.
- Slice jalapeños to desired thickness. (Some people use gloves. I don’t. I just don’t touch my eyeballs)
- Fill sanitized jar with jalapeños, leaving 2″ room at the top
- Mix 1 Tbsp salt with 2 cups warm water and pour over the top. Repeat until filled. Alternatively you can put the salt directly in the jar and then fill with the waterat a ratio of 1 tbsp pink salt per quart of jalapeños.
- Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight. Place the lid and set aside for 4 – 7 days.
Notes
Refrigerate after it is finished to slow fermentation.