Comments on: Light My Fire: Pickled Jalapenos

By: Skal vi sylte? | mkittekatbloggen

Skal vi sylte? | mkittekatbloggen — Sat, 07 Jan 2012 17:42:37 +0000

[...] Brine-pickled Jalapenos [...]

By: Socorro Rivas

Socorro Rivas — Mon, 24 Oct 2011 05:35:04 +0000

Hi Jenny

I absolutely love the idea of fermenting the peppers instead of just pickling them with vinegar. I’m so glad I checked here first before starting the process.

One question: Can I add carrots to the pickled jar?

We used to buy the canned pickled jalapenos with carrots and I ate the carrots while my husband ate the jalapenos. So I’d love to add carrots to this. Can I ?

By: anne

anne — Sat, 01 Oct 2011 18:05:17 +0000

if you google ‘homemade sriracha’ you’ll find some great recipes for fermented hot sauce/pepper paste. Thanks for the recipe…I’m going to pickle peppers today!

By: toby delgiudice

toby delgiudice — Wed, 29 Jun 2011 13:10:37 +0000

i’ve been making lacto fermented peppers for several years. mostly jalapeno, and pepperoncini. i have also tried other types but the green jalapenos give the best results .i store them in my wine cellar, which stays between 55-70 degrees. am eating peppers put up in 2009, they are crisp and hot, and taste very fresh.

By: Mark

Mark — Thu, 07 Apr 2011 20:48:18 +0000

Hello,

Last fall I tried your pickled jalapeno recipe. Instead of fermenting at room temperature, I immediately put them in the refrigerator (thinking they would still ferment, just at a slower rate because of the colder temp.). I had lots of jalapenos, so I made several pints. I still have a few jars in the refrigerator, but mold has developed on top of the jar. I can easily scoop the mold off the top (it is one big clump). Would these pickled jalapenos still be safe to eat, or should I be concerned about botulism?

Mark

By: jeff

jeff — Tue, 16 Nov 2010 20:27:42 +0000

Im new at all this. if your using a mason jar do you put the lid on and seal it or leave it loose to allow gas to escape? Thanks, Im excited to try the pickled jalapenos.

By: MELINDA

MELINDA — Wed, 24 Feb 2010 15:35:30 +0000

QUESTION?
When we lived in So Cal. We used to get pickeled jalapenos and carrots at some of the small independent Mexican restaurants. Do you think that it could be done the same way??

By: Rachel

Rachel — Sun, 18 Oct 2009 02:14:23 +0000

I have two questions. Could I dice up my jalepenoes, instead of keeping them whole and then follow the same process? What would my
proportions be?
Also, I have green habeneroes, too. Could I do the same amounts and process, too? Grind them, salt them, etc?
Okay that’s four questions…

I’m basicly trying to make a pepper mash fermented safely with salt as opposed to vinegar.

Thanks,
Rachel

By: Katherine

Katherine — Thu, 15 Oct 2009 16:27:06 +0000

I have been wanting to pickle peppers for a while but didn’t know how. I ran across your site and now I think I’m going to try out a few of your recipes.
Do you know if you can mix different kinds of peppers (jalapeno, banana, sweet bell) and get the same result? Also, what about chopping the peppers instead of leaving them whole?
Thanks – Katherine

By: Get Cultured! Free! « Edible Aria

Get Cultured! Free! « Edible Aria — Sat, 10 Oct 2009 02:34:12 +0000

[...] tried-and-true nourishing recipes, Get Cultured details thirteen recipes from classics like pickled jalapeÃ±os and real sauerkraut to the exotic like Vietnamese preserved limes, green salsa and [...]

By: hillary

hillary — Sat, 10 Oct 2009 01:47:02 +0000

Every time I open a jar of pickles or kimchee I salivate–literally. Funny enough, I actually got the same sensation just reading this post. Yummm!

By: Jenny

Jenny — Fri, 09 Oct 2009 22:48:20 +0000

Jenn -

I did these in a mason jar because my big crocks were busy fermenting sauerkraut. I just made sure to wedge the peppers beneath the lip of the mason jar so that they stayed below the waterline and it worked just fine. I hope you like these!

- Jenny