A great way to add tons of flavor and probiotic rich foods to your meals, these fermented jalapenos are so simple and delicious. An easy way to preserve your summer harvest, learn how to make fermented jalapeños with just two ingredients.
Ingredients you will need: jalapeños, salt, water, and a little time.
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Lacto-fermented veggies are one my most served easy side dish. You prepare them ahead of time, and then they are always ready to pull out of the fridge right before dinner time. With nearly every meal, there are at least two options available to everyone for fermented vegetables. The kids always choose between pickles and sauerkraut, Luke and I go for the jalapeños.
If you like spicy, fermented jalapeños go with nearly everything. Pop one in your mouth with a bite of tender pot roast, or add them to a fresh greens salad piled high with chicken and bacon. Oh my word, I know what I want for lunch now!
We love jalapeños, but I never want to prepare anything with them, because the kids wouldn’t be able to eat it. These fermented jalapeños are the perfect solution, because Luke and I can enjoy them, while eating the same foods as the kids. We just top our dinner with a few fermented jalapeños.
They are definitely VERY spicy, but we love them!
Health benefits of fermented foods?
Eating fermented foods is eating your probiotics rather than taking a pill. Not only are you getting your boost of healthy vegetables, but since they have been fermented your already healthy vegetables now contain healthy probiotics which helps gut bacteria.
Healthy gut bacteria has been shown to help your immune system, decrease inflammation and can help decrease certain diseases. (source)
How do you tell if peppers are fermenting?
After a few days of fermentation they will begin to change color from vibrant green to a dull green. They will also start to have a tangy taste to them.
How long do fermented foods last?
Fermented foods that are properly prepared and stored in a cool dark place can last between 4-18 months, possibly longer. Look for any signs of mold, an even color throughout, and it still looks edible.
Use your nose to see if it still smells as it should and doesn’t have a bad smell. Is the texture still good and crispy, rather than mushy. You can always taste it to make sure it still tastes good.
Tips for making fermented jalapenos:
- One of the most important things you need to do when fermenting, is keeping everything submerged in the brine so bacteria can’t grow.
- Use weights to hold the peppers down, or use cabbage leave.
- Allow brine to cool a bit before pouring over the sliced jalapeños because pouring hot water could potentially kill any of the good bacteria.
- If you have any, add a little brine leftover from a previous batch as a starter to help get the good bacteria growing.
Tools you may need:
- Mason Jars
- Weights – these are my favorite.
- Fermenting lids.
- Pot
- Measuring Spoon
- Cutting board
- Knife
How to make fermented jalapenos:
- In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tablespoons of salt. Stir and allow to dissolve.
- Slice jalapeños and add to a clean mason jar. Always be careful not to touch your face or eyes when slicing spicy peppers.
- Take brine off heat and to cool down for a few minutes and then pour over jalapeños. If you have any leftover brine from a previous ferment add it to the peppers.
- Place weight on top, to submerge the peppers in the brine.
- Place a fermenting lid on top and leave at room temperature for 5 days. Check if the fermentation is to your liking. If it has not, leave it at room temperature for another 5 days. Checking the rate of fermentation daily.
- Place a lid on the jar and store in the fridge. This will keep in the fridge for a few months.
Want more fermented and probiotic rich recipes? Check out our favorite:
- Fermented pickles
- How to make sauerkraut
- Fermented kimchi
- How to make yogurt in the instant pot
- Homemade Sour Cream
- How to make a sourdough starter
How To Make Fermented Jalapenos Video
Fermented Jalapeños Recipe Card
How To Make Fermented Jalapeños
A great way to add tons of flavor and probiotic rich foods to your meals, these fermented jalapeños are so simple and delicious. An easy way to preserve your summer harvest, learn how to make fermented jalapeños with just two ingredients.
Ingredients
- 1 quart water
- 2.5 tablespoons salt
- 2 cups jalapeños, sliced
Instructions
- In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tablespoons of salt. Stir and allow to dissolve. Set aside to cool.
- Slice jalapeños and add to a clean mason jar.
- Once the brine has cooled down for a few minutes then pour over jalapeños.
- If you have any leftover brine from a previous ferment, add a tablespoon or so to the jar of peppers.
- Place weight on top to submerge the jalapeño peppers in the brine, Make sure all of the peppers are completely submerged. Place a fermenting lid on top and leave at room temperature for at least 5 days.
- Check at day 3 if the fermentation is to your liking. Check again at day 5. If it is to your liking place a lid on it and store it in the fridge. If it has not, than leave it at room temperature for another 5 days. Checking the rate of fermentation daily.
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Sharon says
So, do these fermented jalapeños last 4-18 months in a cool dark place or a few months in the refrigerator?
Laurie Palmieri says
I remember my grandmother use to make pickled green peppers! They were delicious on sandwiches and in salads.
Dana Lavelle says
These are amazing! I’m on my 3rd jar 🙂
Trina says
Would these be as good if I sliced them a lot thinner and may added a little garlic?
Lynette says
I posed the question on your youtube video asking if leaving out the seeds and membranes would make the peppers less spicy…it worked BEAUTIFULLY! Perfect level of spice…a bit crunchy, too! Great on pulled chicken nachos 🙂
Lisa says
So great to know! Thank you!
Danielle says
What should the texture of the jalapeños be after the fermentation period? Softened? My first jar has some white sediment in the bottom of the jar and is cloudy and the jalapeños are soft. So far I’ve loved the salsa and sauerkraut!
Stacey Flores says
After the 5 days, when you put in fridge, do you still leave weight on or remove?
Lisa says
I remove it!
Beth says
Is it 2.5 teaspoons of salt or tablespoons? I thought the general recipe was 1 tablespoon salt per 2 cups of water.
Ben says
It is most certainly tablespoons. Following this recipe as written is very dangerous.
Elaine says
Do you ever get mold on the top, above your weight? I was thinking of trying these. A friend of mine has started making pickles and every one of her jars has lots of white mold or some type of growth on the top. She said she just scrapes it off and eats the pickles. Any thoughts? Is her method ok? Do you get mold?
Thanks!
Danielle Lesinski says
For the fermented jars lasting in the rang you said, do they need to be “canned” or “processed”?
Or if they successfully ferment, one can place the jar in the cool dark location and hope for 4-18…
What’s the longest you have kept them and still good?
Honestly just hoping to preserve the years yield from the garden until the next batch.
Thanks a lot.
LOVE your content!
Suzanne R says
To answer part of your question, processing/canning will kill the ferment. The good bacteria will be destroyed and no fermentation will take place.
Tania says
Do the weights always stay in the jar or do they come out at some point?
Suzanne R says
either way. You can take them out once in the fridge, but its okay if they stay.
Cathy Thornton says
Hi Lisa! Just a quick question. Other recipes I’ve looked at include vinegar for fermenting vegetables. What are your thoughts on this. Also, I fermented some jalapeño last summer that also added a little bit of maple syrup to the brine. They were wonderful!
Suzanne RSuz says
fermenting and pickling are not the same. Fermenting does *not use vinegar; pickling does use vinegar.
Deb Miller says
used this recipe finally Sunday evening and am testing them today again. MMMMMMMM, good!
Sara says
How do you keep fruit flies away? They are everywhere!
Stacey Smith says
I have my first jar fermenting today. I hope they come out good , I’m surprising Hubby with some. Going to get some weights next payday and ask for mason jars too for my birthday in 2 weeks. So excited about this. 😁 I put a rock with a storage bag like you suggestedif you didn’t have weights.
Debbie says
will this work for banana peppers too? We have two plants that are giving so many we can’t eat them fast enough.
Suzanne R says
Yes, it will work with nearly anything.