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