Pickled Fermented Jalapeños – Tangy, Spicy, and Slightly Crunchy

pickled fermented jalapenos - in jar

Jalapeños are such a delicious and versatile food. They have just the right amount of spice and flavor and can take any dish to the next level. These pickled fermented jalapeños obtain their marvelous flavor through lactic acid fermentation, a process that converts the sugars in the jalapeños to lactic acid. These are great to use on top of nachos or in homemade jalapeño popcorn. They are spicy, savory, slightly sour, just a little crunchy, and best of all, super easy to make:


  • ½ pound jalapeños
  • 4 teaspoons Morton pickling salt
  • 2 cups unchlorinated soft water
  • 1 teaspoon pickling salt and ½ cup water for weight bag
  • Small Ziploc bag
  • Quart size mason jar and lid

pickled fermented jalapenos - whole peppers


  1. Thoroughly wash and dry mason jar with hot, soapy water.
  2. Wash jalapeños.
  3. Cut off and discard stems. Cut jalapeños into ¼” rings. Place rings in jar.
    pickled fermented jalapenos - sliced up
  4. Dissolve 4 teaspoons salt in 2 cups hot water. Let cool slightly, then pour into jar. Make sure the top of the brine/jalapeños is below the shoulder of the jar to allow for expansion.
  5. Place Ziploc bag containing 1 teaspoon dissolved in ½ cup water on top of jalapeños to fully submerge them. The bag is filled with brine so that in case the bag leaks, it will not ruin the brine proportions in the jar. Screw on lid loosely.
  6. Store out of direct sun, where temperature is between 70° and 75°F for at least a few days. See my week to week flavor profiles below for an idea of how the taste changes over time. Temperatures of 55° to 65°F are ok but fermentation will take longer. Avoid temps above 80°F.
  7. Check the container several times a week and promptly remove surface scum or mold. Caution: If the jalapeños become slimy, or develop a disagreeable odor, discard them.
  8. These pickled fermented jalapeños can be stored in the fridge for up to 6 months provided any scum that develops is removed. Canning these jalapeños works great too!

Lessons Learned

Flavor Profiles Over Time

3 Days – Crunchy as fresh jalapeños, salty, spicy, no tang or acidity. Don’t recommend.

pickled fermented jalapenos - day 3

Day 3 of the ferment

1 Week – Had to remove some greenish mold from floating seeds. Crunchy, less salty, spicy, just a slight amount of acidity. Don’t recommend

1 week pickled fermented jalapenos

1 week of fermenting. Jalapenos are noticeably paler and there are lots of white particulates floating around.

2 Weeks – TBD

3 Weeks – TBD

4 Weeks – TBD

5 Weeks – TBD

6 Weeks – TBD


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