Actually they've been coming in like crazy for the last 2 months. I pickled most of them. This time around I decided to ferment some.....3% brine solution in distilled water and jalapenos.....the only ingredients. Getting them all prepped......brine solution in the pitcher..... 2 quarts done...... A little trick I learned online to set up an air lock...... I've fermented them before and used a 5% brine but it was too salty and fermentation took a long time. 3% should be just enough to keep the bad critters away allowing the peppers time to break down.