Pickled jalapeños are fiery hot, and pack a punch of probiotic goodness because they're pickled through fermentation.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Ferment
Cuisine: American
Keyword: garlic, jalapenos
Servings: 1quart
Calories: 13kcal
Author: Jenny McGruther
Ingredients
2tablespoonsfine sea salt
4cupswarm water
8ouncesjalapeños
4clovesgarlic
Instructions
Dissolve the salt into a pitcher holding four cups warm water. Allow the water to cool to room temperature.
Drop the peppers and garlic into a quart-sized fermentation jar, and then pour enough water into the jar to completely submerge them. Seal the jar, and allow it to sit at room temperature, away from direct sunlight, at least four weeks and up to eight weeks, or until the jalapeños achieve a sourness that you like. Transfer to a mason jar, and store in the refrigerator up to six months.