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–+ servings
A Weck glass jar with sliced jalapenos and onions.
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5 from 4 votes

Fermented Jalapeños (Lacto-Fermented Peppers Recipe)

Fermented jalapenos are a great way to use and preserve that bountiful summer harvest or farmer’s market haul. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. The recipe takes 15 minutes to prepare and the ferment will be ready in a few days.
Prep Time15 minutes
Ferment Time5 days
Total Time5 days 15 minutes
Course: Appetizer, condiment, Side Dish, Snack
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 20 Servings
Author: Luay Ghafari
Cost: $5

Equipment

Ingredients

  • 2 cups Unchlorinated water - Bottled, spring or filtered water is fine
  • 1 tbsp Kosher salt, sea salt or pickling salt
  • 1 lb Fresh jalapenos - Sliced into rings about ¼ inch thick
  • 1 Small onion - Cut into strips
  • 2 Garlic cloves - Peeled

After Fermentation is Complete

  • 1-2 tbsp White vinegar (Optional) - See note

Instructions

  • Prepare the saltwater brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
  • Pack the jars. To each jar, add the garlic cloves, sliced peppers, onions and any extra ingredients you want to include.
  • Add weight. Apply the fermentation glass weight (if using).
  • Pour brine. Carefully pour the brine solution over the peppers making sure you have no air bubbles and that the brine reaches the top of the weight.
  • Add fermentation lid. Apply the fermentation lid to the top of the jar.
  • Ferment. Ferment the peppers for at least 5 days away from direct sunlight. On day 5, taste the peppers. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days (you can go up to 14 days total). If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.

Notes

This is a pretty straightforward and easy recipe, but if this is your first time fermenting, I highly recommend you read the short fermenting process explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.
This recipe is best made with the freshest ingredients possible (organic produce is ideal for fermentation).
Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.
A note on the vinegar. At the end of the fermentation process, I like using neutral white distilled vinegar. Adding vinegar is optional, but I recommend it as it helps balance out the flavor and will also help with preserving the peppers for longer in the fridge.

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 351mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 27mg | Calcium: 5mg | Iron: 0.1mg