Explosively hot, these pickled jalapenos will knock you out. Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most certainly not for the faint of palate. But they sure are addictive and tasty.
A raw, probiotic food that explodes with flavor, these little guys are unlike the conventional pickled jalapenos found on your grocery store shelves that are canned at high heat in a vinegar solution thus losing much of their natural vitamins and their heat-sensitive food enzymes. Just as with sauerkraut, kimchi, preserved lemons, or other lacto-fermented foods, pickled jalapenos are rich in beneficial bacteria – those little microflora that keep our immune systems running optimally. Moreover, when the peppers begin to come into full force at your local farmers market, you can purchase them in abundance, ferment them in just a few easy steps and keep probiotic pickled jalapenos on hand throughout the winter ultimately keeping your miles-to-the-plate low and your body well-nourished.
Jalapenos are a remarkable food. Strongly anti-inflammatory, jalapenos represent a good source of beta carotene, vitamin C, vitamin K, vitamin B6, folate and manganese. Their heat, understandably, may limit the amount you can tolerate. Jalapenos also contain capsaicin, that component of chili peppers that causes you to experience a fiery, burning sensation when it touches your skin, lips or tongue. Capsaicin has strongly analgesic properties when applied topically – and wisely, I might add. Some researchers believe it may play a role in the treatment of cancer as well.
A Mexican-inspired Supper
pickled jalapenos recipe
By October 8, 2009Published:
This is a probiotic, fermented version of conventional pickled jalapenos that you’ll find on grocery store shelves. Best used with a moderate hand, these are a spicy and fiery condiment.
- 1 quart Fresh Jalapeno Peppers
- 1/2 onion (Sliced)
- 3 - 4 cloves Garlic
- 3 tbsp Unrefined Sea Salt
- 1 quart Filtered Water
- Gently wash and clean the jalapenos, discarding any bruised, marred or mushy peppers.
- Add the peppers, garlic and onions to your vegetable fermenter.
- Combine unrefined sea salt and filtered water to create a brine and pour over the vegetables.
- Ensure that vegetables are below the water-line.
- Culture at room temperature until the jalapenos change color from deep green to an olive green as pictured above. This usually takes approximately 5 to 7 days depending on the temperature of your home.