Step 1

Pack the jalapeño spears into a jar, and then drop in the garlic. Place a glass weight over the jalapeños to completely submerge them.

Step 2

Whisk the salt into water to make a brine, and then pour the brine over the jalapeños. Seal the jar, and then allow the chiles to ferment at least 1 month, or until they achieve a sourness you like. Transfer the jar to the fridge, and consume within 6 months.