Tuesday, September 4, 2012

Fermented Jalapenos

I love pickled jalapenos but if you look at the ingredient list on most jars there can be some pretty funky things in there. Fermenting them renders preservatives unnecessary. This is another one of those recipes that doesn't really have any exact amounts, ferment as many jalapenos as you want, but I will give you the measurements for what I used. You will need a glass jar (or jars) big enough to fit all of the peppers you want to ferment. They will also need to be weighted down so that they remain submerged in the brine. I usually use a baggie filled with water.

Here I had to use 3 small jars because I didn't have a big jar available.

1 1/2 lbs. Jalapenos, cut into rounds (you know, like the ones you get at the store)
6 cloves garlic, quartered lengthwise
1 1/2 tsp. whole black pepper corns, coarsely crushed
1 scant tsp. corriander seeds, coarsely crushed
1 scant tsp. cumin seeds, coarsely crushed
4 allspice berries, coarsely crushed
Filtered tap water
Sea salt

1) Slice the jalapenos and garlic and crush the spices (I used a moarter and pestile) and toss it all together in a large bowl.

2) To mix your brine you will use a 5% salt to water ratio. This turns out to be 3 Tbsp. of sea salt for every quart of water (1 quart = 4 cups or 32 oz.). Make sure you dissolve the salt into the water completely.

Large Jar
3) Fill your jar with the jalapenos and then pour in the brine solution until there is enough to cover the jalapenos.

4) Once the jar is filled weight the jalapenos down with a baggie filled with water. It's best to do this in the sink as some of the liquid will be pushed out of the jar when you add the baggie. You want to keep all of the jalapenos submerged in the liquid so that they ferment rather than mold.

5) Let the jalapenos ferment at room temperature for 3-7 days and then transfer to the fridge.

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