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.