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.