How to Make Delicious Fermented Jalapeño Pepper Rings
I just love spice! The hotter the better, in fact! I also can't stand waste. I recently was gifted a huge bag of jalapeno peppers, and I couldn't possibly use them all before they spoiled. Fermenting for food preservation is a healthy, quick, and workable way to extend the life of your foods---especially when you have too much to use right away! Find out how to make these fermented probiotic-rich jalapeno pepper rings. They are delicious to eat by themselves, as a tangy, spicy topping, or use them to add a little kick in all kinds of recipes!
Ingredients for Fermented Jalapeno Pepper Rings
Sea Salt--about a tablespoon per quart if you don't add the whey or starter below. You'll need about 1/2 tablespoon or so if you do add the starter.
Garlic and any other spice you'd like to add
Tools for Fermenting Your Jalapeno Rings
1. A glass jar. You can use a quart size Mason jar(s), or if you have larger jars, those are fine too! Just adjust the salt/whey to the jar size. Fermenting is very forgiving, so you don't need to be exact. Isn't that a great thing?
2. Fermenting Weights. These hold the vegetables under the surface of the brine, decreasing the chance of mold forming.
3. An airlock system (optional). You can just use a lid if you don't have an airlock--just plan on "burping" your ferment once or twice a day to release the pent up gases that form from the fermentation process. When I use Mason jars to ferment, my favorite simple airlock is this silicone waterless airlock.
Directions for Fermenting Jalapeno Rings
Step 1: Cut the jalapenos into rings.
Step 2: Fill your glass jar to within an inch or a bit below the top with the jalapeno rings.
Step 3: Add your garlic and any other spices you want.
Step 4: Add the sea salt and the whey or starter (if adding). Put your lid on and give the jar a little shake to mix in the salt. Alternatively, get your liquid ready first, mix it all up well to dissolve the salt, then pour it into your jar of peppers.
Find out how to make your own whey in this article.
Step 5: Place your weight into the jar on top of the jalapeno rings. Be sure all are below the surface. You can get quite creative with your weights. I've used boiled rocks, fermenting weights, cabbage leaves held down with a weight, small jelly jars filled with a bit of brine---you don't need fancy equipment for a great ferment!
Step 6: Place your airlock/lid or just the lid on the jar. If you end up using a lid, just be sure you "burp" it once or twice a day to let the gases escape. Let sit on the counter for a few days to a week. You can leave it even longer if you like. It's ok to do taste tests as the rings ferment, as long as you only use very clean utensils and don't double dip!
Step 7: When you feel your rings are ready after several days, remove the weight and airlock if using, place an airtight lid on top and refrigerate. These will last months---if you don't eat them first! :-) A Mason jar full of these rings only lasts about 2 weeks in our house at the most because we are slightly addicted to them!
Step 8: ENJOY! :-)
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Have you ever fermented jalapenos or experimented with fermentation?
Hugs & Self-Reliance!
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