{"id":91042,"date":"2021-10-08T07:00:36","date_gmt":"2021-10-08T11:00:36","guid":{"rendered":"https:\/\/www.hobbyfarms.com\/?p=91042"},"modified":"2021-10-27T11:34:03","modified_gmt":"2021-10-27T15:34:03","slug":"simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest","status":"publish","type":"post","link":"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/","title":{"rendered":"Simple Fermented Pickled Jalape\u00f1os Preserve The Pepper Harvest"},"content":{"rendered":"<p class=\"p1\">If you\u2019re <a href=\"https:\/\/extension.umn.edu\/vegetables\/growing-peppers-home-gardens\" target=\"_blank\" rel=\"noopener\">growing hot peppers<\/a> in your garden this year, you\u2019re likely swimming in them at this point. Here is yet another super simple way to preserve them this fall: fermented jalape\u00f1os!<\/p>\n<p class=\"p1\">This recipe is written for jalape\u00f1os, but any hot pepper of your choice will suffice.<\/p>\n<p class=\"p1\"><em><strong>Yield: 1 pint jar<\/strong><\/em><\/p>\n<h2 class=\"p1\"><b>Ingredients<\/b><\/h2>\n<ul>\n<li class=\"p1\">2 cups jalape\u00f1os, sliced 1\/4 inch thick<\/li>\n<li class=\"p1\">4 cloves garlic, crushed<\/li>\n<li class=\"p1\">1 grape leaf or other leaf with tannins (optional, helps to keep the pepper slices crunchy). See \u201cside notes\u201d for more info on leaves with tannins.<\/li>\n<li class=\"p1\">(For the brine) 2 tsp. coarse kosher salt, dissolved in 1 cup water<\/li>\n<\/ul>\n<hr \/>\n<p style=\"text-align: center;\"><strong>Read more: <em><a href=\"https:\/\/www.hobbyfarms.com\/bring-the-heat-with-ghost-peppers-carolina-reapers\/\" target=\"_blank\" rel=\"noopener\">Bring the heat to your garden with these super hot peppers!<\/a><\/em><\/strong><\/p>\n<hr \/>\n<h2>Preparation<\/h2>\n<p class=\"p1\">Add the garlic to the bottom of a clean pint canning jar and tuck the grape leaf on the side of the jar. Pack the jar with the sliced jalape\u00f1os while being mindful not to crush or damage the slices.<\/p>\n<p class=\"p1\">Leave 1 1\/2 inch of headspace (room from the top of the peppers to the rim of the jar).<\/p>\n<p class=\"p1\">Once the jar is filled, mix up the brine. Pour the brine over the peppers until they are completely submerged by at least 1\/4 inch of brine. If you have a small fermentation jar weight, add it to the jar to hold down the slices under the brine.<\/p>\n<p class=\"p1\">Remove any small pieces of food (or seeds) that float up to the top of the brine. (Produce above the brine will increase the risk of the ferment spoiling.) Wipe off the rim of the jar with a clean dampened towel. Add the canning jar lid and tightly screw on the ring.<\/p>\n<h2 class=\"p1\"><b>Fermentation<\/b><\/h2>\n<p class=\"p1\">This is a five-day ferment. Ferment at room temperature, ideally between 60 to 75 degrees F (15-23 degrees C) and keep out of direct sunlight.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Check on the ferment daily to make sure that the brine covers all the produce. If the produce has floated above the brine level, use a clean utensil to push it back below the brine.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Burp the jar daily. Unscrew the lid briefly and tighten it back on to allow any built-up gas to release. (You&#8217;ll also avoid possible jar breakage and the ferment overflowing).<\/p>\n<p class=\"p1\">After five days of fermentation, taste test a jalape\u00f1o slice and see if it has the garlicky, tangy, fermented flavor that it should have once your jalape\u00f1os have fermented. If it tastes too much like a jalape\u00f1o in the raw form, replace the lid and ring and allow it to ferment another couple days and taste test again.<\/p>\n<p class=\"p1\">Once the ferment has reached an ideal flavor, transfer the jar into the refrigerator, with the brine and all.<\/p>\n<p class=\"p1\">Fermentation does not stop once the ferment is transferred to the refrigerator. However it does slow the process way down. The taste and texture will continue to change, therefore this ferment is best enjoyed within six months.<\/p>\n<hr \/>\n<p style=\"text-align: center;\"><strong>Read more: <em><a href=\"https:\/\/www.hobbyfarms.com\/chili-peppers-are-a-fun-and-useful-garden-crop\/\" target=\"_blank\" rel=\"noopener\">Chili peppers are fun to grow and useful in both the kitchen and apothecary.<\/a><\/em><\/strong><\/p>\n<hr \/>\n<h2 class=\"p1\"><b>Side Notes<\/b><\/h2>\n<p class=\"p2\">If you do not have a glass jar weight, you can improvise by using an easily removable small food-grade glass dish that fits inside the jar. Or, if you have a smaller glass canning jar that can fit into the mouth of the jar you are fermenting with, you can use that to keep the produce pushed under the brine.<\/p>\n<p class=\"p1\"><span class=\"s1\">More about tannins:<\/span> If you do not have access to grape, oak or raspberry leaves, you can also use horseradish leaves or bay leaves. The flavor from the leaves, however, will alter the flavor of the fermented pickle. If you do not have access to fresh leaves with tannins, you can make the recipe without them. However, expect that the pickle could be less crunchy after fermentation.<\/p>\n<p class=\"p2\">If you are unsure if your water is safe for fermentation, you can boil it and allow it to cool to room temperature before stirring in the salt to make your brine.<\/p>\n<p class=\"p1\">The brine will turn cloudy during fermentation. It&#8217;s also likely you will see white sediment on the pickles and at the bottom of the jar. This is completely normal and a sign that your fermented jalape\u00f1os are proceeding as they should.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p3\"><i>This recipe has been adapted from <\/i><a href=\"https:\/\/www.skyhorsepublishing.com\/9781510751293\/weck-home-preserving\/\"><span class=\"s2\"><i>WECK Home Preserving<\/i><\/span><\/a> <i>with permission from Skyhorse Publishing, Inc.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe for garlicky, tangy fermented jalape\u00f1os makes fiery use of that end-of-season crop of hot peppers from the garden.<\/p>\n","protected":false},"author":10492,"featured_media":91084,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10458,10459,65],"tags":[],"class_list":["post-91042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farm-garden","category-food","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v24.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermented Pickled Jalape\u00f1os Preserve The Harvest - Hobby Farms<\/title>\n<meta name=\"description\" content=\"This recipe for garlicky, tangy fermented jalape\u00f1os makes fiery use of that end-of-season crop of hot peppers from the garden.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Simple Fermented Pickled Jalape\u00f1os Preserve The Pepper Harvest\" \/>\n<meta property=\"og:description\" content=\"This recipe for garlicky, tangy fermented jalape\u00f1os makes fiery use of that end-of-season crop of hot peppers from the garden.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/\" \/>\n<meta property=\"og:site_name\" content=\"Hobby Farms\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hobbyfarms\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-08T11:00:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-27T15:34:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/img.hobbyfarms.com\/fermented_jalapenos_shutterstock_2048726660.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"462\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Stephanie Thurow\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/x.com\/StephLovesToCan\" \/>\n<meta name=\"twitter:site\" content=\"@hobbyfarms\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Stephanie Thurow\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/\"},\"author\":{\"name\":\"Stephanie Thurow\",\"@id\":\"https:\/\/www.hobbyfarms.com\/#\/schema\/person\/412d90a119158d0e9d6bd7455e5bea52\"},\"headline\":\"Simple Fermented Pickled Jalape\u00f1os Preserve The Pepper Harvest\",\"datePublished\":\"2021-10-08T11:00:36+00:00\",\"dateModified\":\"2021-10-27T15:34:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/\"},\"wordCount\":722,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.hobbyfarms.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.hobbyfarms.com\/simple-fermented-pickled-jalapenos-preserve-the-pepper-harvest\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/img.hobbyfarms.com\/fermented_jalapenos_shutterstock_2048726660.jpg\",\"articleSection\":[\"Farm &amp; 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