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Fermented Pickles

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Fermented Dill Pickles with Roasted Jalapeno and Garlic

Putting jalapenos and garlic in some pickles is pretty ordinary, but have you tried putting roasted garlic and roasted jalapenos in pickles? You should. It’s a totally different flavor profile from fresh garlic and jalapeno. These pickles are fermented for 10-14 days, roasty-toasty, spicy, and are full of probiotics!

  • Prep: 20 minutes
  • Total Time: 336 hours 20 minutes

Ingredients

  • 460 grams cucumbers
  • 320 grams water
  • 2 sprigs fresh dill
  • 1–3 jalapenos
  • 6–12 garlic cloves
  • 28 grams salt

Instructions

  1. Please see the recipe notes before you begin.
  2. Line a baking sheet with parchment paper and preheat your oven to 450° F.
  3. Chop the jalapeño and crush and peel the garlic cloves. (you can also halve a head of garlic to roast it face down then squeeze the roasted garlic out)
  4. Dry roast (NO OIL) the jalapeño and garlic for about 10-20 minutes until lightly browned.
  5. Wash all of your fermentation equipment (jar, weight and lid)
  6. Wash your cucumbers in cool water.
  7. Slice your cucumbers either as ripple cut chips or as spears/halves. Remove and discard the cucumber ends.
  8. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  9. Weigh out the designated amounts of cucumbers, water and salt.
  10. Add everything to the mason jar. (I like to put the fresh dill and roasted garlic and jalapenos in the bottom to help keep everything submerged)
  11. Place the lid on the jar, and secure it. Shake the jar vigorously for 2 minutes to dissolve all the salt.
  12. Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
  13. Rinse the lid clean and secure the lid to the jar (you don’t need to tighten it too much; just close it).
  14. Let the pickles ferment for 10-14 days at room temperature. Set the jar in a glass dish to catch any spills.
  15. If you tighten the lid a lot, you should burp the jar daily when it is bubbling. It also helps to open up the jar daily to rinse the lid clean and re-submerge or scoop out any floating bits.
  16. After 2 weeks, remove the fermentation weight and smell and taste test. Your pickles should smell pleasantly sour and taste tart and salty. (if it’s warmer in your kitchen you can taste test around 10 days).
  17. Too salty for you? Pour off half the brine into an empty jar and top off the pickles with apple cider vinegar! Shake to combine. Save the brine to make my probiotic pickled garlic or probiotic pickled onions.
  18. Store in the fridge. Please leave a five-star rating below if you love this pickle recipe!

Notes

  • You can adjust the amount of jalapeno and garlic to your liking.
  • The timeline is adjustable based on temperature. Fermentation is faster at warm temperatures. You can taste test at 10 days and see how you like them.
  • This recipe at 1x is for a 32- ounce jar.
  • Pickling, Persian, or cocktail cucumbers work best. Cucumber recommendations are in the first paragraph of this blog post.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/fermented-dill-pickles-with-roasted-jalapeno-and-garlic