Saturday, June 11, 2016

Fermented Jalapeno Pepper Pickles

Oh yea, I had to add this one to the list! Once you start fermenting pickles folks, you'll be looking for new veggies to try, it's that good-and easy:@) All you really need is unrefined salt, unchlorinated water and the veggie of your choice. Options/aromatics could be anything you'd like but garlic and onion are pretty common. With one bite of these fairly mellow peppers (as you can see I cut away the membranes and seeds, leave them in if you'd like) you'll taste the pepper, garlic and onion as well as the nice background flavor fermentation brings. These babies are earmarked for tomorrow's burrito dinner with the kids.
Luckily huge bags of 'penos are still around $1.25 at the produce store, I see a lot of these in my future:@)
If you love pickled jalapenos as much as I do you can check out my round-up post HERE for 8 ideas so far... and counting:@)

Fermented Jalapeno Pickles-from Mountain Feed Farm and Supply
I'll post my pint jar small batch, you can click the link above if you have more peppers, and for detailed instructions.
7-ish jalapenos sliced 1/4" thick, or enough to fill a pint jar
1 clove garlic, sliced in half
one slice of small onion, maybe 1/4" thick and chunky diced 
2 C water (I use spring water)
1 1/2 Tblsp salt, either sea salt or pickling salt
  1. Fill jar with peppers, garlic and onion.
  2. Dissolve salt in water (heat the water a little if necessary but then let it cool off). Pour into jar leaving some head space.
  3. Weigh the peppers down so they stay submerged, screw on lid and let sit in a dark spot for 5-7 days. If you don't have an air lock you'll want to gently unscrew the lid a bit each day to let the gas out, then close it again. 
  4. Start tasting at day 5, store covered in the fridge once they are pickled the way you like them. 
Don't hesitate to give fermenting a try and have a happy day!

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Full Plate Thursday


  1. I love to pickle green cherry tomatoes with garlic and jalapeno. They and the juice makes a super good dirty martini!!

  2. Can I use my well water for this?

  3. I must try these, Lynn, when the jalapeƱos come in from my friend's garden. What do you weigh them down with? I can't wait to given them a try!

    1. Truthfully, I put the peppers in a wide mouth mason jar, filled it to the top with the brine and placed an Anchor Hocking glass ramekin on top (put it on a dish or in a bowl though, it will weep liquid as it ferments). It was slightly tapered so it stuck down into the liquid to push the peppers down but was wide enough to cover the opening of the jar. But the Food Police don't want me to say that... I do have four glass weights and airlocks specifically for fermenting that I use too. And folks fill zip lock bags with water and stick them in the jar too. If you do enough research you'll see that fermenting has been around as long as people have:@)

  4. Are the jalapenos less spicy this way? I'm such a heat wimp, I like a little kick but about 2 on a scale of 10...:)

    1. Howdy, yep, the heat lives in the seeds and membranes. Once removed you're left with just the great jalapeno flavor:@)

  5. I fermented radishes a couple of years ago for the first time. Hoping the jalapeno crop is good this year and I can give these a try.

  6. Hi Lynn,
    I can't wait to try this recipe for the Jalapeno's that I have just gathered from the garden! Hope you have a very special Fathers Day Weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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