Lacto Fermented Green Chilies - Pickled Chillies - Fermented Pickled Jalapeños | Skinny Recipes

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers offer a similar heat level, while banana peppers are milder and cheaper.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without the cost of fresh garlic.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often cheaper.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a common alternative with a similar tang.

Wash and rinse 350 g of jalapeños, then dry them with a clean cotton napkin.

Remove the stems from the jalapeños and slice each chili.

Ensure your hands are clean and dry; use gloves if you're not used to handling hot chilies.

Add the sliced jalapeños into a thoroughly rinsed and sundried glass container.

Pour 2 and 1/4 cups of filtered water into the glass container, ensuring it covers the jalapeños.

Add 2 tbsp of pink Himalayan salt to the water and cover the container tightly, then shake to mix the salt thoroughly.

Place a weight (like a flat stone) on top of the sliced chilies to keep them submerged in the brine.

Remove any floating seeds from the top of the brine with a spoon, ensuring all chilies are submerged.

Cover the container loosely to allow wild airborne yeast to enter for fermentation.

Leave the container at room temperature for 3 to 5 days, checking for bubbles and taste testing for desired sourness.

On the fourth day, check for bubbles to confirm fermentation and taste the brine to ensure it has reached your preferred sourness.

Once fermented to your liking, transfer the jar to the refrigerator to slow down fermentation.

Cooking Techniques

Equipment Needed

Spice Level: