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Once your Jalapeno peppers are sliced, add the raw peppers to a mason jar so they are 1 inch from the top.
Prepare a salt brine by dissolving salt in water.
Pour brine into the mason jar until the peppers are covered.
Optional: add any additional flavourings such as pickling spices or raw garlic.
Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.
Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."
Continue this process for 3-4 weeks until fermentation bubbles no longer form.
Move the fermented Jalapeno peppers to your fridge once fermentation has completed and enjoy for the next 3-6 months.