In a good summer, even a single bush can produce countless hot peppers. We all love these, but would you like to use them all fresh? That really does not work. But putting them in for later is wonderful!

Stuffed pickled peppers are particularly delicious

The season extension with vinegar stock

Summer and autumn are pepperoni season and the pods are freshly available everywhere. Anyone who has planted them in their own garden or in a large tub is certainly a big fan of the small and usually fiery hot fruits. But then they are welcome all year round, straight from the jar in winter and spring. Vinegar preserves the pods and also gives them a different flavor, but they stay hot!

tips

Do not use fruit vinegar for the peppers, as this will discolour the fruit unattractively.

What kind to put in?

There are countless pepperoni varieties that also thrive in this country. In principle, all of them are suitable for insertion. However, the thick-fleshed varieties such as Jalapenos or Cayenne can absorb the brew better.

The decision as to which peppers to pickle is of course also closely linked to personal preferences. The sharpness plays a decisive role, as this is largely retained even after insertion.

Before loading, make sure you like the sharpness. Hot peppers with different degrees of spiciness can also be mixed. The overall spiciness is evenly distributed through the vinegar brew.

Organic, regional peppers are fresher than those that have traveled far and are not contaminated with pesticides. They are the best alternative for anyone who does not have their own chilli farm.

Green, yellow or red?

Only red-colored peppers are considered ripe, but all “colors” are edible. If you pick them in your own garden, you should only make sure that the pods have reached a certain size. Then they have a good taste and are typically spicy.

The color does not play a decisive role for the insertion itself. Of course, a colorful mixture looks good. If you like, you can not only combine types, but also different colors to your heart's content.

tips

A colorful mix of peppers in a jar is also a great gift for anyone who appreciates hot accents in their food.

Simple recipe with vinegar

This basic recipe with vinegar is low in calories because it does not contain any oil. For two medium-sized glasses, it calls for the following ingredients:

  • 300 g fresh peppers
  • 400ml vinegar
  • 400ml of water
  • 2 tbsp sugar
  • 3 tsp salt

Preparation:

  1. Wash the fresh peppers thoroughly under running water.
  2. Shorten the long stems.
  3. In a saucepan, heat water and vinegar with salt and sugar. You can taste the brew and change the amount of salt as you like. A little pepper goes well too.
  4. Add the peppers and let everything boil up briefly.
  5. Remove the peppers with a slotted spoon and divide among the glasses.
  6. Bring the stock to the boil again and pour it over the peppers so they are completely covered.
  7. Close the jars and turn them upside down to cool standing on the lid.
  8. Then store the sealed jars in a cool, dark place for four weeks. Only then will they have fully developed their new taste.

Pepperoni with cream cheese in oil

Stuffed peppers in oil are a classic. Some larger pepperoni varieties can also be filled well. Below is a recipe for stuffed peppers, which are coated with oil and kept cool in the refrigerator for about 14 days.

Ingredients for two medium-sized glasses:

  • 250 g hot peppers
  • 250 grams of cream cheese
  • chives or 2 cloves of garlic
  • ½ tsp salt
  • approx. 150 ml olive oil
  • Wash the peppers thoroughly and then blanch them in boiling water.
  • After a minute, shock the peppers in ice cold water.
  • Cut off the stem section and gently scrape out the seeds.
  • Mix the cream cheese with chopped chives or crushed garlic, whichever flavor you prefer.
  • Fill a small freezer bag with the cream cheese mixture and then cut off a small corner.
  • Squirt the cream cheese into the pepperoni.
  • Place the filled peppers in glasses and fill them almost to the brim with oil.

    • durability

    Consume pickled peppers within three months. Store opened jars in the fridge.

    Conclusion for fast readers:

    • Pickling: Vinegar keeps peppers for a long time while preserving their sharpness
    • Tip: Do not use fruit vinegar, as this discolours the pods unattractively
    • Varieties: All varieties can be pickled, although thick-fleshed varieties absorb the brew better
    • Hotness: Hot peppers with different degrees of hotness can be pickled together; in broth the sharpness mixes
    • Color: The color of the peppers doesn't matter, they should only have developed flavor and heat
    • Tip: Colorful pepperoni mix in a glass is a nice gift for all friends of fiery chillies
    • Recipe: 300 g fresh peppers; 400 ml vinegar; 400 ml of water; 2 tablespoons sugar; 3 tsp salt
    • Step 1: Wash the peppers thoroughly and cut off the stems
    • Step 2: Heat water and vinegar with salt and sugar and briefly bring the peppers to the boil
    • Step 3: Remove the peppers with a slotted spoon and distribute among the glasses
    • Step 4: Boil the stock again and pour into the glasses
    • Step 5: Seal jars and place on lids to cool
    • Step 6: Let the peppers infuse in a cool, dark place for about 4 weeks
    • Shelf life: use pickled peppers within 3 months; Store opened jars in the fridge
    • Stuffed peppers in oil: A classic that can be kept refrigerated for around 14 days
    • Recipe: 250 g hot peppers; 250 g cream cheese; some chives or 2 cloves of garlic; 1 tsp salt; approx. 150 ml olive oil
    • Step 1: Wash pepperoni and blanch with boiling water; After a minute, cool with ice water
    • Step 2: Cut off the stem area and carefully remove the seeds
    • Step 3: Mix cream cheese with salt and chives or crushed garlic
    • Step 4: Put the cream cheese mixture in a plastic bag; cut off a corner; Fill the pepperoni with it
    • Step 5: Put the peppers in jars, fill them up with oil and close tightly
    • Storage: Store stuffed and oiled peppers in the fridge and use them up quickly

    The garden journal freshness ABC

    How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

    The garden journal freshness ABC as a poster:

    • as a free PDF file to print out yourself

Category:

Vegetable garden