With the first frost of the season, it was time to use up the rest of the jalapenos that a coworker planted for me in his garden. He came to work last week with two full grocery bags of mostly green jalapenos so I decided to make some pickled jalapenos with them. Most people are familiar with vinegar based pickles. I on the other hand prefer lacto-fermented like they used to do back before mass production came to be. To start off with you will need some jalapenos. Here is my haul: Next, peel a head of garlic and put half the cloves into each of two quart sized mason jars. Then slice your jalapenos and fill up the quart jars to within an inch of the top. Next, mix up 1/4 cup of kosher salt with 16 oz of pure water. Do not use chlorinated tap water. We are attempting a lactic fermentation and the chlorine will put a quick halt to that. Distilled water is also a good choice. Add salt water brine to your quart mason jar leaving one inch of breathing room at the top. Put the lid on the mason jar and tighten. Leave it out for 3 - 4 days at room temperature for the fermentation to happen and then store in a dark cool spot (preferably in a 40* refrigerator) until you are ready to use them.