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Fermented pickled jalapenos
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4.49 from 25 votes

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 Time15 minutes
Total Time15 minutes
Course: Condiments
Cuisine: American
Servings: 1 quart
Calories: 4kcal
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: 4kcal | Carbohydrates: 0.9g | Protein: 0.2g | Fat: 0.1g | Sodium: 699mg | Fiber: 0.3g | Sugar: 0.4g
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