Pickled Jalapeños - Lacto Fermented Jalapeño Peppers quick tutorial
This is a super simple way to pickle peppers and gain some of the probiotic benefits of fermentation. They store well but will need to be refrigerated after fermentation is complete.
What you need:
Mason Jar
Fermentation lid
Or weight and plastic bag
2.5 Tbs canning salt
4 cups distilled or filtered water
2 cups jalapeño slices
Slice jalapeños. Add to jar. Mix water and salt to form a brine. Add bring to jars over jalapeños. Add your fermenting lid and leave for 2-5 days or until the consistency and taste you prefer. Store in refrigerator to stop/slow the fermentation.