This fermented jalapeño recipe is very easy to make, and just goes to show you that the basic principals of fermentation can apply to all sorts of foods. To make this, you simply make a brine, put the ingredients in and let it stew. These can last months or even years in your refrigerator so it is a great technique for storing an overabundance of veggies and keeping them until they are ready to consume. These Fermented Jalapeños absorb a little richer flavor too from the garlic and onion.
Straightforward recipe for the fermentation of jalapeño peppers. Great way to preserve Jalapeños and add them to other recipes throughout the year.
- 15-20 fresh whole jalapeno peppers
- 2 dozen garlic cloves peeled
- 1/2 red onion peeled and sliced in thin ribbons
- 3 Tbsp salt
- 4 cups water
- Make a Brine - Mix the salt in the water until dissolved to make a brine
- Wash the jalapenos
- Place in fermentation vessel - Place the jalapeños, garlic cloves and sliced onion in a fermenting vessel ( a 1Quart canning jar would work fine or a large mouthed glass jar or crock is fine too). Pour brine over to fully cover and then some. If you do this in a mason jar, fill to the top and cap with an airlock so gasses can escape. I can recommend the Easy Fermenter Wide Mouth Lid Kit or these Pickle Pipes. If yiou ferment in another vessel, place a plate or a weight on the ingredient if necessary to keep them submerged in the brine.
- Wait impatiently - Let sit on your counter for several weeks.
- Jar it up and place in a refrigerator - Move to refrigerator for longer term storage.
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Jalapeños are purported to have various beneficial health properties including anti-inflamatory, cancer fighting/prevention, cardiovascular benefits, metabolism boost and migraine relief. A wonderful side benefit of this fermentation is that you end up with some nice and spicy garlic and onions to use as condiments in other dishes. These jalapeños will last indefinitely in the refrigerator. I like to add some of this to freshly made salsa, curtido, and hummus. My friend Molly eats these jalapeños straight from the jar. She’s clearly much more brave than I.