How to Make Delicious Fermented Jalapeño Pepper Rings

NOTE: In this quick article, I share my favorite way to preserve jalapeno peppers: by fermentation! You’ll love this easy and healthy food preservation method and recipe for fermented pepper rings!

I just love spicy peppers! 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 and also want a supremely healthy method of preserving your extras.

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!

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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!

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

Jalapeno peppers

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.

Whey or some liquid from a previous raw ferment (1/4 cup per quart):  Basically, the starter or whey helps speed up the fermentation process.  Find out how to make whey in this article.

Garlic and any other spice you’d like to add

Yummy jalapenos cut into rings!

Yummy jalapenos cut into rings!

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.

A quart Mason jar filled with the pepper rings, brine, and the weight on top, holding the rings under the surface of the liquid.

A quart Mason jar filled with the pepper rings, brine, and the weight on top, holding the rings under the surface of the liquid.

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 liquid from another ferment (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. 

NOTE: If you use whey or leftover liquid from a previous raw ferment, you can reduce the salt just a bit! 

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! 🙂

This is a silicone airlock system . It's a nipple with a tiny hold on top that gently allows the gases to escape. This one fits onto the top of a Mason jar perfectly.

This is a silicone airlock system. It’s a nipple with a tiny hold on top that gently allows the gases to escape. This one fits onto the top of a Mason jar perfectly.

Look how bright green the jalapenos are at the beginning of the process!

Look how bright green the jalapenos are at the beginning of the process!

Here they are after about a week and a half. You'll notice the water gets a little cloudy, and the color of the rings will change. This is perfectly normal and nothing to worry about!

Here they are after about a week and a half. You’ll notice the water gets a little cloudy, and the color of the rings will change. This is perfectly normal and nothing to worry about!

YUM! Delicious, healthy fermented jalapeno rings!

YUM! Delicious, healthy fermented jalapeno rings!

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Final Thoughts on Fermented Jalapeno Rings

You guys! These are SO good!

In fact, if you don’t have your own jalapeno peppers growing in your garden, head over to the local Farmers Market or grocery store and get some started in your kitchen today!

Really, the health benefits of fermented foods that you create yourself are undeniable. Your gut health will thank you!

By the way, if you don’t like jalapeno peppers, try this recipe with sweet peppers instead! It’s good all the way around with all kinds of peppers!

Hugs, Health, and Self Reliance,

Heidi

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Source: healingharvesthomestead.com

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