I plan to have a boatload of jalapenos here soon and I have to decide if I'm going to lacto ferment a bunch or waterbath can with vinegar+salt+boiling.
I'm kinda leaning that way but I've read that a canned jalapeno pickle jar can last 1+ years unopened. Not sure what the total life on fermented ones are.
Mmmm, yummy, another option. I'm going to have to grow even more jalapenos next year...
I thought white vinegar was just good for combining with baking soda to unclog drains, but a batch of homemade pickles (cucumber) have changed my mind. So I vote pickles.
However I haven’t tried fermenting. But vinegar is fucking good
I've read that you can use apple cider vinegar too. Fermenting still pickles as it builds up lactic acid instead of acetic acid (which, funnily enough is a fermentation of sugar to alcohol to acetic acid). I guess lactic acid is a smoother 'sour' though compared to the bitey vinegar. I can't stand cucumber pickles, especially dill, but I love sauerkraut (stupid taste buds).
or you could sunroast them. they'll never spoil and you can grind them up into flakes to add jalapeño flavor to whatever without the extra noise from vinegar or fermentation.
Hmm, true. We do have a bit of super spicy chilis that we did that to about 5 years go or so. They last so long and we can only add a little bit to make anything really spicy. Jalapenos are a little more mild than that so I guess that would be nice.
