Jalapeno's with Lemon

Sometimes I think the simplest ferments are the best ferments! I've been working on goodies for our Fermentation CSA pickup this coming week and this recipe made it in this time around! There was no shortage of amazing looking organic jalapenos at the Food Coop last week and with the weather warming up I am thinking what better than fermented jalapeno and lemon brine for cocktails?! Eat it straight or mix it with some gin or vodka for a fantastic cocktail! Here's my recipe...


Cheryl's Jalapeno's with Lemon

1 quart jar

1 lemon

6-7 jalapenos (pending on size)

Take the jalapeno's and slice them up at about 1/8" to 1/4" in size. Peel the skin/rhine of a lemon and put that with the jalapeno's in a jar. Make a salt water brine of 2 tbs of salt to 1 quart of water. Pour over the jalapeno's. Add a lid or airlock and let ferment from 7 days to 3 weeks.

Too simple? Consider adding turmeric root, garlic cloves, black peppercorns, or red chilis. Additionally this is a great way to make fermented hot sauce! Check back for that recipe soon!