Fermented “Pickled” Jalapeños

Fermented Jalapenos

Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!

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