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Home » Recipes » All Recipes

Fermented Jalapenos

Published: Aug 29, 2023 · Modified: Feb 28, 2024 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

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Looking to get more probiotics in your diet? This easy fermented jalapenos recipe is a deliciously spicy way to do just that! All you need is a few simple ingredients and a little bit of time.

overhead shot of finished fermented jalapenos in a glass jar on a wooden board.

We go through a lot of spicy food in our house. From pickled jalapenos, to countless hot sauces, and a big 'ol jar of red pepper flakes, few meals are enjoyed without some sort of spice added to them.

Jalapenos are some of our favorite peppers. They have decent heat, but it's not too much and they are great a variety of ways. Learn all about jalapenos, as well as additional ways to preserve the pepper, such as dehydrating jalapenos and freezing jalapenos.

We have started making our own lacto fermented jalapenos and pickled jalapenos to keep up with demand. It's also great knowing there are no unnecessary ingredients, like added dyes.

Jump to:
  • What does lacto fermented mean?
  • Fermented vs. pickled
  • Ingredients
  • How to ferment jalapenos
  • Recipe Tips
  • Storage
  • Recipe FAQs
  • Fermented Jalapenos
side view of glass jar filled with jalapenos and brining liquid at the end of the process.

What does lacto fermented mean?

Lacto-fermentation is a process where natural bacteria convert sugars into lactic acid, preserving and flavoring foods. Examples include sauerkraut, kimchi, and yogurt. If you're interested in making more of your own fermented foods, try fermented pickles, red cabbage sauerkraut and homemade plain yogurt. 

Fermented vs. pickled

While these may seem similar, they rely on different processes.

  • Fermentation utilizes microorganisms from the air to alter the taste and texture of foods. This is done by allowing the beneficial bacteria to thrive, creating probiotic rich foods.
  • Pickling uses a salt brine solution that food is cooked in for a short time and then cooled. They can then be stored in the refrigerator for a relatively long time. 
farther away overhead shot of finished fermented jalapenos in a glass jar on a wooden board.

Ingredients

ingredients for making fermented jalapenos on a white background.
  • jalapenos
  • water
  • garlic (optional)

How to ferment jalapenos

Rinse jalapenos to remove any dirt.

Slice to your desired thickness. Be careful not to touch your face or eyes while slicing spicy peppers. Some people choose to wear gloves during this process. 

slices of fresh jalapeno on a wooden cutting board.
slices of fresh jalapeno in an orange bowl.

In a saucepan over medium heat, add water and salt. Stir to dissolve salt.

Once the water comes up to a simmer, remove from the heat and allow to cool for 5 minutes.

In a clean mason jar or other glass container, add sliced jalapenos.

slices of fresh jalapeno in a large mason jar.
overhead sliced jalapenos once the liquid has been added.

Carefully pour salt water over top of the peppers and set at room temperature until cool.

Once cool, place fermentation weight on top, to ensure all peppers are completely submerged in the liquid. Cover very loosely with lid or a towel.

side view of glass jar filled with jalapenos and brining liquid at the beginning of the process.

Allow to sit at room temperature for 2-5 days, until your desired tanginess is achieved. You can go longer, up to 1 ½ weeks, but check daily.

Once the peppers are to your liking, remove the weight, seal with lid, and place into the refrigerator where they will last several months. 

Recipe Tips

  • Begin checking and tasting your jalapenos after about two days of fermenting, they will get tangier as time goes on.
  • Place fermentation weights like this one on top of the jalapeno peppers to make sure they all stay submerged. This is important to prevent any mold from growing.
  • Don't use a tight fitting lid, as the glass jar could burst while the peppers are fermenting. A tea towel or a cap that hasn't been screwed on tight, works well. 

Storage

Once the fermentation process takes place on the counter at room temperature (generally a few days), fermented vegetables can be placed into a fridge and they will last for months that way.

At that point, you can remove the fermentation weight and screw on a lid, before placing in the refrigerator. 

Recipe FAQs

How do I know if my peppers are fermenting?

After a few days, the color of the jalapenos will start to shift from bright green to a softer green. The texture of the jalapenos will also soften and the taste will be more tangy. 

Are fermented jalapenos less spicy?

Fermented jalapenos are slightly less spicy than fresh, but generally stay hotter than pickled jalapenos.

What do fermented jalapenos taste like? 

Fermented jalapenos are spicy and tangy. They have a little bit of sourness as well. The fermentation gives them a bit of a yeasty "umami" flavor, that's hard to put your finger on. They are softer than fresh jalapenos. 

overhead shot of finished fermented jalapenos in a glass jar on a wooden board.

Fermented Jalapenos

Sarah Baumeister
Easy Fermented Jalapenos made from fresh jalapenos in a salt brine for a spicy probiotic rich side dish.
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Kitchen Basics, Side Dish
Cuisine American
Servings 16 servings
Calories 3 kcal

Ingredients
  

  • 2 cups jalapenos sliced
  • 1 tbsp. salt
  • 2 cups water

Instructions
 

  • Rinse jalapenos to remove any dirt.
  • Slice to your desired thickness. Be careful not to touch your face or eyes while slicing spicy peppers. Some people choose to wear gloves during this process.
  • In a saucepan over medium heat, add water and salt. Stir to dissolve salt.
  • Once the water comes up to a simmer, remove from the heat and allow to cool for 5 minutes.
  • In a clean mason jar or other glass container, add sliced jalapenos.
  • Carefully pour salt water over top of the peppers and set at room temperature until cool.
  • Once cool, place fermentation weight on top, to ensure all peppers are completely submerged in the liquid. Cover very loosely with lid or a towel.
  • Allow to sit at room temperature for 2-5 days, until your desired tanginess is achieved. You can go longer, up to 1 ½ weeks, but check daily.
  • Once the peppers are to your liking, remove the weight, seal with lid, and place into the refrigerator where they will last several months.

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 360mgPotassium: 28mgFiber: 0.3gSugar: 0.5gVitamin A: 121IUVitamin C: 13mgCalcium: 2mgIron: 0.03mg
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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

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