Marinated and Spiced Pickled Jalapenos Peppers
In the kitchen, fermented jalapenos are a flavourful addition to any meal. This simple guide will walk you through the process of making your own fermented jalapenos at home, from ingredients and equipment to the fermentation and storage process.
**Ingredients:**
To create your own fermented jalapenos, you'll need fresh jalapenos, garlic cloves, seasonings of your choice, salt, and non-chlorinated water.
**Equipment:**
Gather clean glass jars, a fermentation weight or a small, clean object, measuring cups and spoons, a knife and cutting board, and a fermentation lid or a regular lid that can be "burped" daily.
**Fermentation Process:**
1. Prepare the jalapenos: Wash the peppers thoroughly. You can ferment them whole, halved, or sliced. Removing seeds can reduce heat intensity, but keep seeds if you prefer a spicier result.
2. Pack the jar: Fill the jar about halfway with jalapenos. Add garlic and any other seasonings. Then fill the jar completely with more peppers, leaving about 2 inches of headspace at the top for the ferment weight and gases.
3. Make the brine: Mix salt and water to create a brine. A typical ratio suggested is 2 teaspoons of salt per 2 cups (1 cup salt per 1 cup water is the maximum for flavour). Pour the brine over the peppers until fully submerged.
4. Submerge and seal: Use a fermentation weight or a clean object to keep the peppers submerged under the brine. Seal the jar with a fermentation lid or a regular lid that can be "burped" daily by loosening to release gas buildup.
5. Ferment: Place the jar in a cool, dark place at room temperature. The fermentation can take about 3 to 14 days depending on temperature and taste preferences. Taste periodically to check for tanginess and flavor development. When the flavor is to your liking, move it to the refrigerator to slow fermentation.
**Storage:**
After fermentation is complete, store the jar in the refrigerator to keep the jalapenos fresh and to maintain flavour and texture for several months. Refrigeration slows fermentation and prevents spoilage.
**Additional tips:**
- Use non-chlorinated water as chlorine can inhibit fermentation bacteria. - Ensure peppers stay fully submerged in brine to avoid mold growth. - If using a regular lid, "burp" daily to release CO2 buildup and avoid jar explosion. - If making a hot sauce, after fermenting, blend with some fresh brine and strain before bottling.
This method ensures a safe and flavourful fermented jalapeno that can be used as a condiment or ingredient in recipes. Using glass weights and a fermentation seal helps prevent mold in mason jar ferments. Cool room temperature (65-72 F) is optimal for vegetable fermentation, and properly fermented vegetables can last a year or more if stored in the fridge, with a recommendation to eat them within about 6 months.
Experiment with different seasonings and enjoy the complex flavour that fermented jalapenos offer compared to vinegar pickling. Whether you're adding them to a charcuterie platter, using them in casseroles, or creating a delicious relish, fermented jalapenos are a versatile and tasty addition to your culinary creations.
- Adopting homemade fermented jalapenos in your food-and-drink lifestyle can provide a unique, flavourful twist to any meal, while also being a convenient and healthy-cooking alternative.
- Fermented jalapenos can elevate your cooking and home-and-garden projects, as you can use them as a condiment or ingredient in various recipes, from sweet to savoury dishes.
- Purifying your water for non-chlorinated fermentation is crucial for a successful result, as chlorine can hinder the growth of bacteria essential for preserving your homemade fermented jalapenos.
