Preserving chillies

Preserve chillies by pickling them in oil or vinegar

Pickling in oil

If you would like to preserve your chillies by pickling them in oil, you will need the following tools and ingredients:

• A large pot
• A jar
• good oil (preferably cold-pressed olive oil)
• White wine vinegar (6% acidity)
• Salt
• Sugar
• Chilies of your choice

Preparation:

First, the chillies should be thoroughly washed in cold water and their stems completely removed. Then cut the chillies lengthwise, and if necessary remove the core (the most spiciness is in the placenta around the core). This step is important so that later the oil can completely enclose the chili pieces and there are no air pockets.

Water should then be brought to the boil in a large pot. Per litre of water add 200ml vinegar, 10g sugar and 20g salt. Then put the pre-prepared chillies in the boiling water for 3 minutes. Jalapenos with their thick fruit walls need 5 minutes. Habaneros with their thin fruit walls need only 2 minutes. Then drain the chillies well and place them on some clean kitchen towel. The chillies should be as dry as possible before they are put in the jar. Hygiene is very important in all steps. The chillies should take up approx. 90% of the jar, so that they can be completely covered by oil. You can also put whole peeled garlic cloves in the boiling water with the chillies and pickle these as well. Fill the jar with oil until all the chillies are definitely covered and have no contact with air.

You should then store it in the fridge, as olive oil becomes rancid in contact with light and heat. In the fridge the olive oil will become solid. This is completely normal. The chillies can now be stored for approx. 4-6 months. If you, for example, stuff Jalapeno chillies with cream cheese and then pickle them, we recommend consuming them within 2 weeks.

Pickling in vinegar

If you would like to preserve your chillies by pickling them in vinegar, you will need the following tools and ingredients:

• A large pot
• A jar
• White wine vinegar (6% acidity)
• Salt
• Sugar
• Chilies of your choice
• if desired, herbs, spices, garlic, onion

Preparation:

First, the chillies should be thoroughly washed in cold water and their stems completely removed. Then cut the chillies lengthwise, and if necessary remove the core (the most spiciness is in the placenta around the core). This step is not as important as it is when pickling in oil, but we still recommend it.

Water should then be brought to the boil in a large pot. Per litre of water add 300 ml vinegar, 70 g sugar and 30 g salt. The pre-prepared chillies should now be layered in glass jars and the broth should be poured over them. Close the lid tightly.

Now the glasses must be sterilised. This can be done either in an preserving pan (water bath) at 90°C for approx. 15 minutes, or in the oven, also for 15 minutes. The chillies can then be kept for 1 year if stored in cool and dark conditions (e.g. in the cellar). It is best to preserve fresh chillies each year.