I bought a Perfect Pickler (its just a lid that fits on a wide mouth canning jar with an airlock on it) and now I'm into fermenting. I fermented some cauliflower and lots of cucumbers with my pickling cucs. Now I want to try jalapenos. I didn't find any good recipes with the book that came with the perfect pickler, but I found this recipe online. Does anyone with experience think this looks correct? Also, I was wondering how long my fermented cucs and peppers will last in the refrigerator. I've gotten carried away since I had so many cucumbers, I'm wondering if they will store a few months, or if I should start sharing them before they get mushy?
pickled jalapenos recipe
1 quart Fresh Jalapeno Peppers
1/2 onion (Sliced)
3 - 4 cloves Garlic
3 tbsp Unrefined Sea Salt
1 quart Filtered Water
Gently wash and clean the jalapenos, discarding any bruised, marred or mushy peppers.
Add the peppers, garlic and onions to your vegetable fermenter.
Combine unrefined sea salt and filtered water to create a brine and pour over the vegetables.
Ensure that vegetables are below the water-line.
Culture at room temperature until the jalapenos change color from deep green to an olive green. This usually takes approximately 5 to 7 days depending on the temperature of your home.