Each of the approximately 350 types of chili has a slightly different aroma. The spiciness and taste of the pods also vary and range from gentle to fiery as hell. So it's definitely worth cultivating several plants or trying out new commercial varieties. You can pickle any excess and preserve it in this way.
How can you preserve chili peppers for a long time?
Chili peppers can be easily pickled by cooking them in a vinegar-water mixture with s alt, sugar and spices such as garlic and ginger. After cooling, you put them in twist-off jars to keep them for a long time.
Sour pickled chilies with an Asian touch
Since the chilies are boiled down in this recipe, the pods will last for about a year.
Ingredients:
- 400 g green, red or mixed chili peppers
- 200 ml water
- 200 ml white balsamic vinegar
- 3 tbsp s alt
- 1 tbsp sugar
- 3 garlic cloves
- 1 – 2 cm ginger
- Twist-off glasses
Preparation
- Rinse twist-off jars and sterilize in a water bath for 10 minutes.
- Wash the chillies, cut off the stems.
- If you prefer something less spicy, scrape out the seeds.
- Cut the spice into fine rings.
- Bring water to the boil in a pot.
- Add vinegar, s alt and sugar.
- Remove from heat.
- Grate the ginger, press the garlic through the press.
- Mix the chillies with the spices and pour into the glass.
- Pour the vinegar water over the pods.
- Pour hot broth, close containers tightly.
- Turn upside down to create a vacuum.
- To extend the shelf life, you can cook the chilies in a water bath in the oven at 170 degrees for 20 minutes.
Chili oil made from dried chilies and herbs
You can make chili oil not only with fresh but also with dried pods.
Ingredients:
- Dried chili peppers (3 for mild oil, 10 if you like it fiery)
- 1 bottle of oil. If you use the oil for the salad, cold-pressed olive oil is suitable. Feel free to fry in chili oil, use rapeseed or sunflower oil
- Some sprigs of thyme and rosemary
- Colorful peppercorns
- A bottle with a swing top and rubber
Preparation
- Rinse the bottle carefully and allow it to dry completely.
- Rinse the herbs, pat dry and add to the bottle along with the peppercorns.
- Cut off the stems of the dried chilies and add the pods whole.
- Fill with oil of your choice and close tightly.
- Let it steep in a dark, not too warm place for about two to three weeks.
- Pour into a fresh container. Strain the herbs and chilies.
Tip
Tie a pretty ribbon around the jar of pickled chilies and decorate with some chili peppers. This makes a great souvenir for loved ones.
