• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Cozy Fall Recipes
  • Start Here
  • Recipe Index
  • Subscribe

Season & Thyme logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Cozy Fall Recipes
  • Recipe Index
  • About Me
  • Social
  • Subscribe
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » All Recipes » Fermented Jalapenos

    Published: Aug 29, 2023 · Modified: Sep 26, 2023 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

    Fermented Jalapenos

    Jump to Recipe Print Recipe

    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
    • Benefits of fermented veggies
    • 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.

    Benefits of fermented veggies

    Fermented vegetables have a ton of benefits.

    • They are great source of probiotics, which helps your gut health.
    • Fermenting vegetables also increases their bioavailability which makes the nutrients easier to absorb.
    • They are shown to improve your immune system.
    • Aside from the health benefits, fermenting gives foods a longer shelf life and changes up their flavor. 

    For more information on how fermented vegetables are beneficial, check out this article from Harvard MD.

    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.
    No ratings yet
    Print Recipe Pin Recipe
    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
    Tried this recipe?Let us know how it was!

    More All Recipes

    • berry lemonade sorbet in a white dish with a floral towel in the background.
      Ninja Creami Berry Lemonade Sorbet
    • a plate of fried mozzarella balls that features a side of marinara and fresh basil.
      Fried Mozzarella Balls
    • mushroom pea risotto in a white bowl.
      Mushroom Pea Risotto
    • greek chicken meatballs on pasta topped with dill and feta.
      Greek Chicken Meatballs

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen 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, we love it all!

    Learn more about me →

    Fall Favorites

    • bowl of mashed pumpkin next to pressure cooker.
      Instant Pot Pumpkin
    • overhead of pumpkin cheesecake cookies sprinkled with cinnamon.
      Pumpkin Cheesecake Cookies
    • Protein Pumpkin Muffins
    • one apple cider muffin on a wooden cutting board with apples in the background.
      Apple Cider Muffins
    • finished granola in a container on a wooden cutting board
      Brown Butter Cinnamon Granola
    • img 0899
      Cozy Autumn Wild Rice Soup

    Popular Posts

    • Chicken Pastina with Egg
    • overhead of finished ranch dressing.
      Copycat Wingstop Ranch Recipe
    • thai eggplant curry featured
      Thai Eggplant Curry (and all about Thai eggplants)
    • featured image of fermented pickles without vinegar in a mason jar
      Fermented Pickles without Vinegar
    • bowl of mexican sopita with a spoon.
      Mexican Sopita (Sopa de Conchas)
    • finished burger on a plate
      Ninja Foodi Frozen Burgers (in Air Fryer)

    Season and Thyme has been featured in:

    image of brand logos of all the places Season and Thyme has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2023 Season and Thyme