Step 1

In a saucepan, heat water. Add salt and stir till dissolved. Cool the salt brine to room temperature.

Step 2

Place the sliced jalapeños, onion, and garlic in clean wide-mouth jars. Top with the saltwater brine. Make sure to leave about an inch of headspace between the ferments and lid space.

Step 3

To keep the ingredients below the water, place a glass fermentation weight on top or use a few folded-up cabbage leaves to push the jalapeños below the brine. You can even use two carrot sticks, just crisscross them.

Step 4

Cover with a lid or use an airlock lid.

Step 5

If using a lid, be sure to "burp" your jar every day for the first week.

Step 6

Let the jalapeños sit at room temperature away from direct sunlight for at least 3-5 days.

Step 7

Give it a taste test to see if it has achieved the desired flavor. If not, reseal and continue for another few days. I like to wait at least one month.

Step 8

Once you are happy with the flavor of the jalapeño peppers, put a tight lid on the jar and move it to the refrigerator.