How long does Spicy Fermented Jalapeño Dill Pickles take to ferment?

Spicy Fermented Jalapeño Dill Pickles takes approximately 7 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Spicy Fermented Jalapeño Dill Pickles vegan?

Yes, Spicy Fermented Jalapeño Dill Pickles is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Spicy Fermented Jalapeño Dill Pickles gluten-free?

Yes, Spicy Fermented Jalapeño Dill Pickles is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Spicy Fermented Jalapeño Dill Pickles?

Spicy Fermented Jalapeño Dill Pickles is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Spicy Fermented Jalapeño Dill Pickles?

To make Spicy Fermented Jalapeño Dill Pickles, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Spicy Fermented Jalapeño Dill Pickles make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Spicy Fermented Jalapeño Dill Pickles?

Once fermented to your liking, store Spicy Fermented Jalapeño Dill Pickles in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Spicy Fermented Jalapeño Dill Pickles

Name: Spicy Fermented Jalapeño Dill Pickles
Prep time: 20 min
Cook time: 5 min
Total time: 40 min
Yield: 16 servings
Cuisine: International
Ingredients: 2 pounds (900g) Fresh jalapeño peppers; 6-8 large sprigs Fresh dill sprigs; 6-8 cloves Garlic cloves, peeled; 2 tablespoons Black peppercorns; 1 tablespoon Mustard seeds; 1-2 teaspoons Red pepper flakes; 1 teaspoon Coriander seeds; 4 cups (950ml) Filtered or non-chlorinated water; 2.5 tablespoons (about 40g) Sea salt or pickling salt; 2-3 leaves Grape leaves or horseradish leaves

Preparing Your Ingredients

Wash the jalapeños thoroughly under cool running water. Pat them dry with a clean towel.

Slice the jalapeños into 1/4-inch (6mm) rounds. You can leave some whole if you prefer. Wear gloves to protect your hands from the capsaicin oils.

Prepare your brine: In a small pot, heat 1 cup of the water until warm (not boiling). Add the salt and stir until completely dissolved. Remove from heat and add the remaining 3 cups of cool water. Let the brine cool to room temperature, about 15 minutes.

Assembling Your Fermentation Jar

Sterilize your jar: Wash a half-gallon (2L) wide-mouth mason jar or fermentation crock with hot, soapy water and rinse well. No need to sterilize—just ensure it's very clean.

Layer the aromatics: Place half of the dill, garlic, peppercorns, mustard seeds, red pepper flakes, and coriander seeds at the bottom of your jar.

Pack the jalapeños: Add the sliced jalapeños, packing them in firmly but not crushing them. Leave about 2 inches (5cm) of headspace at the top.

Add remaining aromatics: Tuck the remaining dill, garlic, and spices around and on top of the jalapeños.

Add tannin-rich leaves (if using): Place grape or horseradish leaves on top. These help keep your pickles crispy.

Starting the Fermentation

Pour the brine: Slowly pour the cooled brine over the jalapeños until they're completely submerged, leaving 1-1.5 inches (2.5-4cm) of headspace.

Weight down the vegetables: Place fermentation weights or a small glass jar filled with water on top to keep all the jalapeños submerged below the brine. This is crucial—any vegetables exposed to air can develop mold.

Cover appropriately: If using an airlock lid, attach it according to manufacturer instructions. If using a regular lid, place it on loosely to allow gases to escape, or cover with a clean cloth secured with a rubber band.

Fermentation Process

Place in a cool, dark spot: Set your jar on a plate or tray (to catch any overflow) in a location away from direct sunlight where the temperature stays between 68-75°F (20-24°C).

Monitor daily: Check your pickles each day. You should see bubbles forming within 24-48 hours—this is the lactobacillus bacteria at work! If any scum forms on the surface, simply skim it off. This is normal kahm yeast and harmless, though not desirable.

Taste test: After 5-7 days, taste a pickle (use a clean fork). The flavor should be tangy and pleasantly sour. The longer you ferment, the more sour and less crunchy they'll become. Most people find 7-10 days ideal for jalapeños.

Finishing and Storage

When fermentation is complete: Remove the weights and any leaves. Your pickles should smell pleasantly sour and tangy, never rotten or off-putting.

Store in the refrigerator: Cap the jar tightly and refrigerate. The cold temperature dramatically slows fermentation. Your pickles will continue to develop flavor but much more slowly.

Enjoy: These pickles are ready to eat immediately and will keep for 3-6 months in the refrigerator. The probiotics remain active, supporting your gut health with every crunchy bite!

Troubleshooting Tips

Too salty? Next time, reduce salt slightly, but don't go below 2 tablespoons as salt is crucial for safe fermentation.

Soft pickles? This usually means fermentation went too long or temperature was too warm. The tannin-rich leaves help prevent this.

White film on top? This is kahm yeast—harmless but can affect flavor. Skim it off and ensure vegetables stay submerged.

No bubbling after 3 days? Your environment might be too cool. Move to a warmer spot (but not above 75°F/24°C).