11/12/2017 – This is our first fermented jalapenos. Cut green jalapenos into 3/8″ slices leaving seeds, a carrot into 3/8″ chunks and yellow onion into 1/2″ squares enough to fill a quart canning jar packed up to the shoulder. Mixed a brine with filtered water and 2T pickling salt. Filled the loaded jar to a little over the veggies. They turned out fine.
Sealed it with the new airlocks that arrived yesterday with grommets. Drilled 1/2″ holes into wide mouth lids and they look good.
They are hotter than store-bought pickled jalapenos and have a good flavor. The fermented “tone” is light but present.