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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!
Prep Time
15
mins
Total Time
15
mins
Course:
Condiments
Cuisine:
American
Servings:
1
quart
Calories:
4
kcal
Author:
Jami Boys
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:
4
kcal
|
Carbohydrates:
0.9
g
|
Protein:
0.2
g
|
Fat:
0.1
g
|
Sodium:
699
mg
|
Fiber:
0.3
g
|
Sugar:
0.4
g