I make a lot of homemade pickles and fermented vegetables, and last week I made a jar of jalapeno slices. I let the sliced jalapenos and seeds (bad decision, these things were HOT) ferment for about a week and a half in brine. They preserved just fine, but they're not particularly appetizing. When you sniff them, they just smell green - for lack of a better term - and there's not really a lot of flavor aside from pepperspray-level heat.

I've added jalapenos to other pickled vegetables before to add a bit of heat, but I'd like to figure out a recipe where jalapenos are the main ingredient. After this last batch, I think I will definitely leave out the seeds, but what would go well with jalapenos to give them some kind of good flavor? (Keep in mind that fermentation tends to really intensify the flavor of anything you put in).

Thanks so much for your help! Please upvote this if you think it's a valid question.

closed as off-topic by Jay, rumtscho Jan 11 at 9:02

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  • I don't think it's fermented, but you might want to try making escabeche next time -- it's onions, carrots, jalapeños and sometimes cauliflower. It tends to be more balanced than just jalapeños on their own – Joe Jan 11 at 2:01
  • @Joe interesting. I'll have to try it. That sounds good. – CMB Jan 11 at 2:02
  • Honestly you can pickle Jalapenos in about 10-15 minutes. I do it all the time all you need is a fresh jalapeno, some vinegar and a small amount of sugar and/or salt. Let 'em soak for 10-15 minutes and you've got pickled jalapenos. Not as mushy as the commercial, canned/bottled and fresher tasting. – Steve Chambers Jan 11 at 15:10