Super Easy Fermented Pickled Jalapeños Recipe
Once you realize how easy it is to make fermented pickled jalapeños, you'll never buy jars of sliced pickled jalapeños again - especially since you get all the probiotic benefits with these delicious jalapeños!
Servings: 1 quart
Calories: 4kcal
Ingredients
- 2 tablespoons sea salt fine, not kosher or flakes
- 4 cups room temperature water
- 4 cloves garlic cut in half
- about 1/2 pound jalapeños sliced (enough to fill a quart jar)
Instructions
- Add salt to water, stir well and then let sit to dissolve.
- Pack garlic first and then sliced jalapeños into a wide-mouth quart glass jar, leaving about 2 inches between jalapeños and the top of jar.
- Pour water over jalapeños, covering about an inch.
- Add a glass weight to hold the slices under the brine and attach a fermenting lid.
- Check jalapeños at 5 days. If you'd like them more sour, leave them another 1-2 days.
- Remove fermenting lid and replace with a storage lid.
- Store in the refrigerator.*
Notes
*Fermented foods can last for 6 months to a year in the refrigerator.
Nutrition
Serving: 2-3 slices | Calories: 4kcal | Carbohydrates: 0.9g | Protein: 0.2g | Fat: 0.1g | Sodium: 699mg | Fiber: 0.3g | Sugar: 0.4g