If you want to stock up on chili peppers, you can soak them either in oil or vinegar and then briefly soak them. In both cases, the chilies last for about a year.
How can you preserve chillies?
To preserve chilies, they can be marinated in either oil or vinegar and left to dry briefly. Both methods can preserve the chilies for up to a year. Use clean jars and store the pickled chilies in the refrigerator.
Soak chilies in oil
You need chilies, a pot, cold-pressed olive oil, white wine vinegar, sugar, s alt, and one or more preserving jars, preferably with a swing top.
- Wash the chilies.
- Remove the stem base.
- Cut them lengthwise and remove seeds and white skins.
- Heat water in a saucepan and add 200 ml vinegar, 10 g sugar and 20 g s alt to one liter of water.
- Cook the chilies for 3 minutes, jalapenos need 5 minutes and habaneros only 2 minutes.
- Drain the chillies and place them on a clean kitchen towel.
- Sterilize the jars in boiling water.
- Put the chilies in the glass and fill the whole thing with oil. The pods should be completely covered.
- Store your glasses in the refrigerator. Light and heat would spoil the olive oil. When pickled like this, the chilies last for 4 to 6 months.
Pickling chillies in vinegar
You need chilies, white wine vinegar, s alt and sugar, possibly various herbs and spices of your choice.
- Wash your chilies and remove the stem.
- Halve the chili, remove the white skins and seeds.
- Cook a decoction of 1 liter of water, 300 ml of vinegar, 70 g of sugar and 30 g of s alt.
- Place the cleaned chilies in the sterilized jars and pour the hot stock over them.
- Close the jars immediately.
- Now preserve the jars either in the oven or in the canner.
If you want to cook in the oven, place the glasses in the drip pan and fill in enough water so that the glasses are 2 cm in the water. Wake up the chilies for 15 minutes at 90 degrees.
In the canner, the jars are up to 3/4 submerged in water. Here, too, the jars are preserved for 15 minutes at 90 degrees.
