This is going to be a spicy post, friends! Personally, I don’t like things REALLY spicy. I like a little bit of heat, but nothing that sends me looking for a tall glass of milk. My husband, on the other hand, LOVES spicy! If he doesn’t start sweating, it isn’t spicy enough. In an effort to get my family eating more fermented foods, I decided to ferment some jalapeños to have on hand in the fridge! They would be ready for an impromptu salsa, guacamole, and of course, nachos! Or quesadillas. Or on a fork. Just for him.
I started with a bunch of jalapeños from the Farmer’s Market. I wanted enough to fill a quart sized jar. I ended up slicing twenty jalapeños, but it all depends on size of course. I placed all of my jalapeño rings in the jar along with a teaspoon of salt and a quarter cup of whey. I added the lid and set out to forget about them for a week.
My husband, though, kept asking me when they would be ready. Over the course of a week, they dulled in color, became cloudy and, upon opening, they fizzed up like a soda can! They were ready! I sampled one and couldn’t get through it. HOT!! My husband said they were good, but could be saltier. I will do more salt next time. That way they will be more “pickled” and that is what I am going for.
- 20 jalapeños, sliced into rings
- 1 tablespoon sea salt
- 1/4 cup whey
- filtered water
- Slice your jalapeños into rings and pack into your quart sized jar.
- Add the salt and whey.
- Cover with filtered water, leaving an inch of headroom at the top.
- Put the lid on and set aside.
- Let your peppers ferment for a week and then sample.
- Place in the fridge for cold storage.
Have you fermented jalapeños before? What is your favorite recipe?
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