Each of the approximately 350 types of chili has a slightly different aroma. The spiciness and flavor of the pods also vary, ranging from gentle to fiery as hell. It is therefore definitely worth cultivating several plants or trying out new varieties from the trade. You can put in excess and preserve it in this way.

Chili peppers can be pickled in oil or water

Sour pickled chillies with an Asian touch

Since the chilies are boiled down in this recipe, the pods can be kept for about a year.

Ingredients:

  • 400 g green, red or mixed chillies
  • 200ml of water
  • 200 ml white balsamic vinegar
  • 3 tbsp salt
  • 1 tablespoon of sugar
  • 3 cloves of garlic
  • 1 - 2 cm ginger
  • Twist-off lenses

preparation

  1. Rinse twist-off jars and sterilize in a water bath for 10 minutes.
  2. Wash the chillies, cut off the stalks.
  3. If you prefer a little less sharpness, scrape out the seeds.
  4. Cut spice into fine rings.
  5. Bring water to a boil in a saucepan.
  6. Add vinegar, salt and sugar.
  7. Remove from the stovetop.
  8. Grate ginger, press garlic through the press.
  9. Mix the chillies with the spices and pour into the glass.
  10. Pour the vinegar water over the pods.
  11. Pour on the hot stock, close the jars tightly.
  12. Turn upside down to create a vacuum.
  13. To extend the shelf life, you can also boil the chillies 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 chillies (3 for milder 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. If you like frying 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

  1. Rinse the bottle thoroughly and let it dry completely.
  2. Rinse the herbs, pat dry and add to the bottle along with the peppercorns.
  3. Cut off the stalks of the dried chillies and add the pods whole.
  4. Top up with oil of your choice and seal tightly.
  5. Leave in a dark, not too warm place for about two to three weeks.
  6. Pour into a fresh container. Sieve the herbs and chillies.

tips

Tie a pretty ribbon around the jar of pickled chillies and decorate with some chili peppers. This makes a great souvenir for loved ones.

Category:

Vegetable garden