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Fermented Jalapeños

Affiliate Disclosure | in Recipes | by | with 83 Comments

Homemade "Pickled" Jalapenos - My favorite five minute ferment! They're pretty much fail-proof, and they take my favorite 8-layer dip from oohhhkay to OH. MY.

These easy homemade “pickled” jalapenos . . .

Can take a dish like Chipotle-style burrito bowls or 8 layer dip from oohhhkay to OH MY. Seriously, trust me on this.

Rich in probiotics and naturally occurring Vitamin C, fermented jalapeños are thought to significantly boost the immune system. They also contain a rich antioxidant and anti-inflammatory called capsaicin, which is known to prevent ulcers (who would have thought!), ease migraine and sinus headaches, lower blood pressure and cause cancer cells to wither.¹

Just three simple steps and you’re done. Enjoy!

These are my favorite five minute ferment! They're pretty much fail-proof, and they take my favorite 8-layer dip from oohhhkay to OH. MY.

Easy Fermented Jalapeños

Note: To take the heat down a notch, remove most of the seeds before you place jalapeños in the jar.


  • 1 3/4 cup chopped jalapeños
  • 1 clove garlic
  • 2 1/2 teaspoons unrefined sea salt
  • filtered water


  1. Place jalapeños, garlic and salt in a 16 oz mason jar.
  2. Fill with filtered water, leaving one inch of space at the top
  3. Cover tightly with lid and shake until ingredients are mixed. Cover with a dish towel and leave on the counter for 5-7 days.
  4. Transfer to the fridge for long-term storage. I have a batch from a large harvest over a year ago that is still good!


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83 Responses to Fermented Jalapeños

  1. Margo says:

    Awesome. Chet loves to put these on bus meals! Thanks.

  2. Heather says:

    You’re welcome, Margo! They’re really easy and I know he’ll love them!

  3. Jesse M says:

    I love that this is so easy! And I have some jalapenos that I can go try it with right now!! Thank you!

    • Heather says:

      Yes, this recipe is SO EASY, but they are really good, too! I almost didn’t post it because I sat down to have a few and almost ate half a jar in one sitting. There were almost not enough left to photograph!

  4. Kate S. says:

    Wow, these look so easy! I’m about to make the pickled garlic- I bet these would look pretty on the counter next to each other : )

  5. Renee N. says:

    I can’t believe how easy that is! I can’t wait to try this! Thanks so much, Heather!

  6. Do you just leave the jar on the counter or put in a dark cool place for the fermenting process?

  7. On the counter, just out of direct sunlight :)

  8. On the counter, just out of direct sunlight :)

  9. […] couple recipes and they were just meh, so we stick with rockstar condiments like homemade mayo and pickled jalapenos (a lot of storebought mustard’s are GAPS legal, too). I’m sure you’ll find one […]

  10. P.S. I had a stomach bug 3 weeks ago, so maybe my body is craving these as a recovery food? I could care less about plain jalapenos, they MUST be cultured. Thoughts?

  11. Kristine Winniford via FB says:

    Peppers are also high in Vit. C.

  12. Kristine Winniford via FB says:

    These look great btw, I’ll have to remember them for next summer when we have peppers.

  13. I have been eating a lot of pickles lately too…..and definitely not pregnant here either!

  14. Interesting, Kristine Winniford! I’ll bet that’s part of the reason for sure. Normally I like to eat in season, but I just can’t get enough right now. Back to the store I go!

  15. Anna-Marie Hizer via FB says:

    My dad and I both crave kraut when getting over a stomach bug. I’ll even add extra salt sometimes! Perhaps something to do with rebalancing electrolytes?

  16. Erica Kimberlin via FB says:

    Hubby and I just looked through your website and I will be making all of it:-) looks so good.

  17. Portia says:

    Heather, what’s the difference between pickled food and fermented? I was always eating pickled food is bad for you. I know you know how to clarify it for me. Will you please?

  18. […] one looks UH-mazing! Betty is making this for us next week except she’s going to sub these pickled peppers for the canned green chilis (we can’t find any that don’t have BPA) and bacon for […]

  19. Angelina says:

    Hi Heather, I am so inspired by your post that I am making these today. But I am wondering, why no whey in the recipe? I’ve made one other Sally Fallon recipe (pickles) without whey (didn’t have any at that time) so I used the extra salt instead, and they were awful. So salty and rotten tasting…dumped it all. I want to ferment again but would like to use whey since I hate to dump another batch of anything, though yours obviously turned out good without it. Just wondering if they’d be better/healthier with or without whey, or maybe this recipe should be whey-less for some reason? Thanks for all the wonderful recipes…your site is great!

    • Heather says:

      Hi Angelina! Jalapenos do not spoil easily so whey is not needed to “speed up” the fermentation process before something goes bad. Does that make sense?

      • Angelina says:

        So the whey isn’t need to ferment, it simply keeps it from going bad while the fermentation is in process. Maybe that was the problem with my pickles? The extra salt didn’t keep them from going rotten like whey would have, I’m guessing. I’m off to make a peck of pickled peppers now! Thanks for the fast reply!

        • Heather says:

          Actually, it’s the reverse. Salt keeps food from spoiling while the whey ferments. But in some cases all you need is a little salt to prevent spoilage and the fermenting will happen on its own. Pickles are tricky- I’ve found that they really turn out best if you use an airlock to keep mold out :)

          • Angelina says:

            Right, I should have known that! I had an abundance of jalapenos, so I made one jar with just salt, one with whey, just to see if anything different happens (who doesn’t love a science experiment?). Also made a jar of ginger carrots since they sound so yummy, but I had a little pre-taste of them and they are so salty. I’ve heard that about Sally Fallon’s recipes…too much salt. I suppose I’ll see in a few days. Thanks for all the great info! Wishing you a blessed weekend. :)

  20. Angelina says:

    Hi Heather, just a little update…the peppers made your way are SO delicious! The ones made with whey (and no other change) are soggy and have a slightly different, not as great flavor. Isn’t that funny? Thanks again for sharing…I love them, right out of the jar!

  21. […] other foods. This is one of the few supplements I take in addition to eating fermented foods like pickled peppers and carrot dilly sticks. (where to buy probiotic […]

  22. Angelina says:

    Hi again! Just wondering, do you think this would work with banana peppers? I wonder if I can get away with using the same process (only salt, no whey). Thanks!

  23. I just made my second batch of these. I love them! They’re so nice to keep on hand and last forever. I think next time I will try maybe adding in some onions to see how they turn out. Thanks for such a great recipe!

  24. Emily Cowles Brown via FB says:

    hey! I just had these on a left-over beef tongue taco! (with homemade soaked grains tortilla) :)

  25. Katrina says:

    Hi, was wondering how long these keep for? Do you refrigerate them after the 5-7 days? (sorry, I haven’t tried fermenting anything yet so I don’t want to make any mistakes!) These look delish!

  26. Rebecca says:

    Do you have to keep the peppers under the brine to prevent mold?

  27. Bethany says:

    Hi Heather. I just wanted to let you know that I have begun my journey of fermentation. Today I started a kombucha scoby, and started jars of fermented jalapenos, dilly carrots sticks and fermented asparagus. I can’t wait to taste them and see what my hubby and daughter think about our new daily food. :-)

  28. I love this! I ferment jalapenos whole and they are delicious. Slicing them and mixing up the peppers is terrific idea! Thanks!

  29. Carly says:

    Hi! These sound delicious so I made them. My question is, are they still safe to eat if the top ones have a little mold on them? I threw the top of them in the garbage & the rest are in the fridge awaiting your answer. ;)

    • Heather says:

      Hi Carly! Different people say different things about this. Personally if it was a little white mold I probably would, then I would weight them down so they were fully beneath the brine next time. The other thing to make sure of is that your jars are really clean. I once had two jars sitting side-by-side – one went bad and one didn’t. Looking back I think I grabbed one of the jars from an extra shelf in the garage and it just wasn’t clean enough. Hope that helps!

      • Carly says:

        Thank you! You confirmed what I had already thought:)

          • Carly says:

            So I tried some & they were soooo good! I’m not sure why but I can’t get enough of hot stuff like that these days! (You have any idea?) I had it with my Chicken soup…every bite I added a few to my spoon. :) Sounds like a weird combo but it was good! Added some bite to it. :) Just to double check, these have probiotics & cultures in them? I had always thought it was the whey that added that…

  30. […]  My daughter loves them!  You can follow this same guideline for almost any vegetable (jalapeno peppers, green beans, cauliflower, […]

  31. Sveta says:

    Can’t wait to try this recipe! What do you eat them with? As a condiment to….? I never really eat jalapenos, only add them so stews/chili sometimes, but am intrigued to try these!

  32. Courtney Edwards says:

    Do you weigh your ferments down? What kind of jar do you use and what kind of weights do you use that fit into the jar but keep everything down?

  33. Kim C says:

    I have my first jar off these fermenting and I have a question: do they need to be fully submerged? I think I saw on your radishes to weight them to submerge. Radishes are next on my list to ferment :)

    • Kim C says:

      The garlic turned a shocking teal color. I tossed them, but they smelled sooo good! I admit I used tap (city) water…we think it was attributed to the water…can’t wait to try again, with some different water.

  34. Kim C says:

    Oops, sorry, just read a few comments and saw you already answered this question!

  35. Liz says:

    Super Delicious!!!! I don’t care for spicy foods. So I made these without the seeds and ribs. They have a wonderful flavor!

  36. Natasha N says:

    Just made these with Thai Chili Peppers, thanks for the inspiration and recipe.

  37. Kim says:

    I made a batch with assorted peppers, including several HOT serranos & cayenne peppers. Crazy delicious!! My 8 year old daughter and my husband couldn’t get enough. I love spicy food, but hate the really vinegary hot sauces & pickled peppers so these are perfect. These will be a staple in our house.

  38. […] Pickled Vegetables from The Kitchn A Peck of Pickled Peppers from Mommypotamus Lacto-fermented Crunchy Pickles from Kitchen Stewardship Real Food 101: How to […]

  39. […] Y’all by The Sprouting Seed Lacto-Fermented Vegetables by Healthy People, Healthy Planet A Peck of Pickled Peppers by Mommypotamus Fermented Radishes by Mommypotamus Lacto-Fermented Berries by Oh Lardy! […]

  40. Lori Aberle via FB says:

    any suggestions on how to “tone down” a too-fiery ferment? (I’m a bit of a wuss like that.)

  41. Lori Aberle – YES! Just remove most of the seeds before you put them in the jar. Cuts the heat down a lot.

  42. I guess that won’t help if you’ve already fermented them, though:)

  43. Lori Aberle via FB says:

    I ask because I made a (what was meant to be) mild salsa and omg, it’s not mild at all! It smells absolutely gorgeous, but I need a way to rescue it!

  44. Lori Aberle – Hmmm, you can knock the heat down a bit with sugar. Obviously you won’t to use much, though, because yuck!

  45. Lori Aberle via FB says:

    might try that – along with cutting it with extra tomatoes!

  46. Kathleen Van Tiem via FB says:

    Eric Mata

  47. harshi says:

    I first had this at my grandma-in-laws place with an indian meal and absolutely fell in love with it. the raw tastes good but if u saute it in some oil with some indian spices (cumin, asoefatida , turmeric and fennel) its going to be awesome :)

  48. Jesse says:

    Hi! Just wondering about how long do they last? And any storage tips if I were to make a few jars.
    Thank you!

  49. Ruth says:

    For the fermenting process, do you leave the lid on tightly and cover with a dish towel? All the fermenting I have done in the past the lid had to be on loosely. Just wanted to check before I tried out the recipe. Excited!

  50. […] jalapeño chiles (I used 2 large spoonfuls of these fermented jalapeño peppers that I had on […]

  51. Jamie says:

    Okay! Made these about two weeks ago, let them sit for the five days and transferred them to the fridge. I am semi grain-free Monday thru Friday, but since it’s Sunday…all bets are off. My husband and I just indulged in these with some organic corn chips and black beans… and… we ate the entire jar! Okay, so maybe it was like 3/4 of the jar since he had been munching on them prior – but they are gone! These are soooo good. To anyone who is on the fence – just make them! You won’t regret it. Also, if you’re concerned about the heat, I notice mine (after sitting in the fridge for awhile) had the seeds just kind of float out the pepper rings. So I wouldn’t worry to much about de-seeding them. They were the perfect warmth – oh, and I used two garlic cloves (garlic junky over here). AH-mazing! Making a new batch ASAP.

  52. Adela says:

    Do you keep the lid on after you cover the jar to keep it on the counter for a few days?

  53. Mary H says:

    These look so good and I just got a pile of jalapenos. Just wondering about the filtered water, though. What is it and is it a necessity? Where I live, we have very clean, great tasting water. Thanks

  54. Kat says:

    Hi Heather & Everyone,
    LOVE this recipe. I looked around at 6+ recipes because I wanted something tested & UNCOOKED. I’m big into health stuff, make raw (sun tea) organic Kombucha, raw sauerkraut (Sally Fallon’s recipe without the caraway – I like plain salt & whey), homemade raw cucumber relish (it’s amazing) and now your fermented jalapeños. I love these! I use them in a raw cheese dip & they’re fantastic! I was raised by a Mom who was really into the Weston Price principles, so we had raw milk and tons of homemade & homegrown foods. Anyway, my question is about CARROTS! I love the spicy pickled carrots but most recipes I’ve found are cooked – I’d love to make jalapeño carrots together – but I’m wondering if you’ve tried this Heather (or anyone else)? OR, can I use the leftover jalapeño brine to make carrots? Would love your input. Thanks!

    • Heather says:

      Hi Kat! I’m so glad you liked the recipe. I have actually tried spicy carrots with jalapenos and black peppercorns and wasn’t a fan. I’m sure with some tweaking it would be delicious, but I haven’t gotten around to perfecting the recipe yet. If you find a recipe you love please let us know!

  55. Liz says:

    Hi! I’m fermenting my first batch (jalapenos & habaneros together) and am day 5 (yay!). I only covered with cloth & rubberband (similar to fermenting Kombucha), and just saw in the comments it’s supposed to be LID ON. I’m going to put the lid on now for the last 2 days, but will they come out okay? I was stirring them daily too… not sure if I’m supposed to do that. Also, for storing in the fridge should I leave it in the same liquid or rinse and put it in a fresh filtered water/salt brine? I tried a couple this morning and liked them rinsed (so yummy!). Thoughts? Thanks so much!!!

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