If you would like to stock up on chili peppers, you can put them in either oil or vinegar stock and then wake them up briefly. In both cases, the chillies can be kept for about a year.

Pickled chili can be refined with spices

Put chillies in oil

You need chillies, a pot, extra virgin olive oil, white wine vinegar, sugar, salt, and one or more jars, preferably with a swing top.

  1. Wash the chilies.
  2. Remove the stem end.
  3. Cut lengthways and remove seeds and white skins.
  4. Heat water in a saucepan and add 200 ml vinegar, 10 g sugar and 20 g salt to 1 liter of water.
  5. Cook the chilies for 3 minutes, jalapenos for 5 minutes and habaneros for 2 minutes.
  6. Drain the chilies and place on a clean kitchen towel.
  7. Sterilize the jars in boiling water.
  8. Layer the chillies in the glass and fill the whole thing with oil. The pods should be completely covered.
  9. Store your glasses in the fridge. Light and heat would spoil the olive oil. The chillies can be stored in this way for 4 to 6 months.

Pickle chilies in vinegar

You need chillies, white wine vinegar, salt and sugar, possibly various herbs and spices of your choice.

  1. Wash your chilies and remove the stalk.
  2. Halve the chili, remove the white skins and seeds.
  3. Make a broth from 1 liter of water, 300 ml of vinegar, 70 g of sugar and 30 g of salt.
  4. Place the cleaned chillies in the sterilized jars and pour the hot liquid over them.
  5. Close the jars immediately.
  6. Now wake up the jars either in the oven or in the preserving machine.

If you want to preserve in the oven, place the jars in the drip pan and fill with enough water so that the jars stand 2 cm in the water. Wake up the chillies for 15 minutes at 90 degrees.
In the preserving machine, the jars are up to 3/4 in water. Here, too, we wake up at 90 degrees for 15 minutes.
When the preserving time is over, the jars remain in the oven or preserving machine for another half hour and then cool completely under a tea towel.

Category:

Vegetable garden