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Fermented Jalapeños

Affiliate Disclosure | in Recipes | by | with 102 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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102 Responses to Fermented Jalapeños

  1. 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!

  2. Spicy Salsa Verde says:

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

  3. 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.

  4. 85 Ways to Eat More Fermented Foods - says:

    […] Pickled Peppers from […]

  5. Adela says:

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

  6. 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

  7. 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!

  8. 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!!!

  9. Tabitha says:

    Can you use frozen peppers for this? I don’t have a ton of fridge space so usually can pickled peppers but would like to have the benefits of fermented peppers. I freeze a ton of peppers for use throughout the year and wonder if they could be defrosted and fermented on a more as-needed basis.

  10. Dawn says:

    Will Himalayan pink salt work? Is good old well water okay? These look so enticing!

  11. Laurie says:

    Mommypotamus, love your posts! Have you ever done thud with banana peppers? Wondering if I can use the same method? I have a lot in the garden and want to preserve them but also want to get more fermented foods in my diet!

  12. heather says:

    How long do they last for? Especially sence they we not boiled

    • Kim says:

      We just finished a jar that was from last summer. It’s been in the refrigerator after fermenting a week or so. They were delicious!

  13. Reyna says:

    The water in my jars looks cloudy and the tops are popped up and dented? Did something go wrong, I followed your recipe as written.

  14. reyna says:

    Thank you. After your suggestion of burping the jar, will the 5 day rule soft being ready apply? If not, when do you suggest they’ll be ready, should I refrigerate for a few days post the 5 days you suggest? Also, should the cloudy water be of concern?

  15. Summer Jo Brooks says:

    my MIL cans jalapeños every year using vinegar and water. We store the jars in a cool dry place and eat on te all year. Are these considered fermented??? Or does the vinegar kill the fermentation process? Can I make several batches of your recipe and store in my pantry or do they have to go in the fridge? I make kraut and just store it in the pantry.

  16. Kari says:

    Hello Heather, do I need to burp the mason jar every day or just leave 5-7 days to put straight in the fridge? They do not explode? Thanks

  17. says:

    After they have fermented, do you just keep on counter with lid on tight or loose? Do they have to go in refrigerator? Is there a way to can them , after there done fermenting for longer shelf life?

    • Heather says:

      I just put them in the fridge. I have never tried canning them, but I have a large batch that took me about ten months to finish – it stayed good until the very last morsel. :)

  18. Gary says:

    The jalapenos float at the top, do I need to worry if some of the pepper slices are barely above the brine?

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