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In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tablespoons of salt. Stir and allow to dissolve. Set aside to cool.
Slice jalapeños and add to a clean mason jar.
Once the brine has cooled down for a few minutes then pour over jalapeños.
If you have any leftover brine from a previous ferment, add a tablespoon or so to the jar of peppers.
Place weight on top to submerge the jalapeño peppers in the brine, Make sure all of the peppers are completely submerged.
Place a fermenting lid on top and leave at room temperature for at least 5 days.
Check at day 3 if the fermentation is to your liking. Check again at day 5. If it is to your liking place a lid on it and store it in the fridge. If it has not, than leave it at room temperature for another 5 days. Checking the rate of fermentation daily.