Brine-Pickled (Fermented) Jalapeños Recipe

Early last December, I stopped by the farmers market and picked up the very last jalapeños of the season, all red and green. They seemed like an anomoly, something you’d expect in late summer lingering a season late at the market.

I took them home, popped them into my fermentation crock let them alone for a few months. Fermentation is a long process, and slow, too.

Why Pickle with Fermentation?

Pickling is a method of preserving foods either through fermenting them in brine, or immersing them in vinegar. Either way, it’s the acid that preserves them.

When they’re fermented, beneficial bacteria eat up the carbohydrates naturally found in the vegetables, and transform those carbohydrates into lactic acid which, in…