Lacto-fermented Pickled Jalapeno Slices

Discussion in 'Veggies' started by solaryellow, Nov 13, 2010.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    With the first frost of the season, it was time to use up the rest of the jalapenos that a coworker planted for me in his garden. He came to work last week with two full grocery bags of mostly green jalapenos so I decided to make some pickled jalapenos with them. Most people are familiar with vinegar based pickles. I on the other hand prefer lacto-fermented like they used to do back before mass production came to be.

    To start off with you will need some jalapenos. Here is my haul:

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    Next, peel a head of garlic and put half the cloves into each of two quart sized mason jars.

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    Then slice your jalapenos and fill up the quart jars to within an inch of the top.

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    Next, mix up 1/4 cup of kosher salt with 16 oz of pure water. Do not use chlorinated tap water. We are attempting a lactic fermentation and the chlorine will put a quick halt to that. Distilled water is also a good choice.

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    Add salt water brine to your quart mason jar leaving one inch of breathing room at the top.

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    Put the lid on the mason jar and tighten. Leave it out for 3 - 4 days at room temperature for the fermentation to happen and then store in a dark cool spot (preferably in a 40* refrigerator) until you are ready to use them.
     
    meateater likes this.
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looks good 
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Thanks for teaching us that.
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    interesting.........looking forward to see the end result.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Do they come out crunchy at all?
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    YUMMO
     
  7. solaryellow

    solaryellow Limited Mod Group Lead

    I should know in a couple days. I used this process for making pickles earlier this summer and the pickles came out great and were perfectly crunchy.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I'm making a batch, I don't really care for the seeds so I'm thinking wash the seeds out in a bowl with distilled water and use that water to fill the jar. [​IMG]
     
     
  9. smokin dad

    smokin dad Fire Starter

    Any idea how long these will keep in the refridge after  opened? or how long did the pickles stay good that you make with the same process?
     
  10. athabaskar

    athabaskar Smoking Fanatic

    I might give it a try, but I don't think Aquafina or most other bottled waters are a good choice. Many are just the same as tap water, only bottled. Buying or making your own distilled seems safer.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Interesting, keep us posted on how they come out...
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    They should be good for a few months.
    My experience has been that it works just fine. And there is a big difference between chlorinated tap water and bottled water. Maybe not so much for you and I, but for fermentation there is.
    Will do.

     
     
  13. arnie

    arnie Smoking Fanatic

    Oh man!

    Just my luck, 48 hours too late, I used and smoke dried quite a few, but I ended up throwing away a whole sack full. [​IMG]

    Oh well there’s always next year.[​IMG]
     
  14. solaryellow

    solaryellow Limited Mod Group Lead

    The salty taste is starting to recede a bit. I have moved my quart jars into one of the garage fridges. I am going to sample them again in about a week but so far so good. The jalapeno slices are definitely still crisp.
     
  15. solaryellow

    solaryellow Limited Mod Group Lead

    Made some nachos tonight and these were perfect. Nice and crisp and no salty taste.
     
  16. billg64

    billg64 Newbie

    I canned them after fermenting, they have lasted over 6 mos. now
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Heck yeah man

    [​IMG]
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    OK I totally missed this one,

    Joel can ya tell me where the Lactose comes from for the fermentation?

    Sorry, But I don't eat that many veggies except for distilled ones....thanks for the post.
     
  19. solaryellow

    solaryellow Limited Mod Group Lead

    Lactic acid is created by naturally occuring lactobacillus bacteria that are on the vegetables themselves. A salt brine is used to create an inhospitable environment for pathogenic bacteria while lactobacilli can thrive in a salty anaerobic environment as they convert sugars to lactic acid. It is very much the same process that dry cured sausages go through.
     
  20. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks Joel. interesting concept. no sugar added to feed the buggers?
     

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