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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