If you want to preserve chili, you can simply soak it in vinegar, oil or alcohol. We have put together 3 delicious recipes here.
The small, hot peppers are very popular, which is why many people like to grow their own chili. There are even five different types of chilies worldwide. These in turn provide an appealing variety of he althy and fiery snacks with countless varieties. The great thing: You don't have to harvest your chili peppers and eat them fresh straight away. Chili peppers can also be preserved in a number of ways. Anyone pickling chillies, for example, is not dependent on fresh produce and can use the pickled chillies at any time to refine a wide variety of dishes. It also makes a great homemade gift from the garden.
Pinse the chillies - what should be considered?
By soaking, the chillies are preserved over a long period of time. Pickled chillies are also particularly suitable as a flavorful rounding off of Asian dishes. In addition, chillies are not only tasty, but also he althy. Chilies can reduce the release of insulin in the body and support those who want to lose weight in their plans.
Chilis are preserved by pickling because the acid counteracts the growth of mold and bacteria. In contrast to freezing, the cell structure of the pods is largely preserved by inserting them. This keeps chillies al dente even after pickling.
You need everything for inserting
Before you start the actual work, you should have the necessary utensils ready. These include:
- pot
- Mason jars
- Cutting Board
- Knife
- Grater or garlic press
Depending on personal taste and sensitivity to heat, you can use red or green chili peppers. It is also possible to mix both types. However, you should always use fresh and crunchy pods for pickling. Make sure the vegetables are not damaged.
Also: So that there are no impurities in the glasses used, you should boil them well before use,because dirty glasses reduce the shelf life of the pickled chillies. If the lid of a mason jar bulges, you should not eat the chillies. Because then air or bacteria have probably crept into the glass.
Hint:
Hot Chilies cannot be consumed in large numbers. It is therefore advisable to preserve these varieties in small jars.
3 delicious recipes presented
Recipe 1 - Pickle Chili
From an acid content of five percent, vinegar can be used for preservation. The vinegar and the spices used give the chilies their aroma. The spiciness of the chilies makes the vinegar strong and spicy, so that it can also be used in a variety of ways in the kitchen.
Ingredients:
For two medium jars you will need the following ingredients:
- 2 liters of water for the brine
- 500 grams of sea s alt for the brine
- 800 grams of chili peppers
- 400 milliliters of white wine vinegar
- 400 milliliters of water
- 6 tablespoons s alt
- 2 tablespoons sugar
- 6 garlic cloves
- 1 larger ginger bulb
- chilli flakes optional
Instructions:
So that the vinegar can penetrate the chillies better, some preparatory work is necessary. The pods are soaked in brine, preferably overnight, before pickling in vinegar.
- Mix two liters of water with 500 grams of sea s alt.
- Put the chillies in a bowl or saucepan and pour the brine over them.
- So that the chillies do not emerge from the liquid, weigh them down with a plate.
- The next day, remove the chillies from the liquid and rinse them.
- Then pat dry and process as follows.
- Remove the stalks from the chilies and remove the core if necessary.
- Cut the chilies into small rings.
- Boil water.
- Add the vinegar, sugar and s alt.
- Boil the mixture for a few minutes.
- Let mixture cool.
- Peel, cut or press the garlic.
- Peel, cut or grate the ginger.
- In a mason jar, layer the chillies, garlic and ginger.
- Add chilli flakes for less spicy varieties.
- Fill the jar to the brim.
- Pour the vinegar mixture over the chilies completely.
- Close the jar and store in the fridge.
- The chillies are ready after about three daysready to eat.
Chilis preserved in this way have a shelf life of about a year. The pickled mini peppers taste best when they have been well steeped for about four weeks.
Recipe 2 - Pickle chillies in oil
When pickling the chillies in oil, some skeptical opinions prevail. Contact with oil creates an oxygen-free environment. There, the botulism bacteria found on various types of vegetables can multiply unhindered. This releases toxins that can cause botulism. It is therefore recommended to only produce chili oil in small quantities and use it up in the short term. The recipe presented below is safe to use because the chili peppers are boiled before pickling them in vinegar.
Ingredients:
For two medium jars you will need the following ingredients:
- 800 grams of chillies
- 2 liters of water
- 400 milliliters of white wine vinegar
- 6 tablespoons s alt
- 2 tablespoons sugar
- 6 garlic cloves
- 1 larger ginger bulb
- 500 milliliters olive oil
- chilli flakes optional
Instructions:
- Rinse the chillies in cold water.
- Remove stems, seeds and cores.
- Cut the chilies into small rings.
- Boil water with vinegar, s alt and sugar.
- Add the chilies to the mixture.
- Cook the chilies for five minutes.
- Remove the chilies from the pot.
- Dry the chilies on a kitchen towel.
- Cut or press the garlic.
- Peel, cut or grate the ginger.
- Alternate the chili, garlic, and ginger in the mason jar.
- Add chilli flakes for less spicy varieties.
- Fill the glass to the brim with olive oil.
- Push the chiles down to deflate the jar.
- Close the jar tightly and refrigerate for a few days.
Due to being cooked in vinegar, these chillies in oil can be stored for up to a year.
Recipe 3 - Soak chillies in alcohol
Ingredients:
For this high-proof snack variant, it is best to use alcohol with at least 38 percent by volume. Wheat grain, vodka or white rum are suitable. Pure alcohol is also sold in pharmacies. However, when buying, you should definitely mention the intended use, because not every alcohol is suitable for food production.
Instructions:
Would you like chili peppers input alcohol, you do not need to sterilize them in advance. However, before you put the pods in jars or bottles, it is advisable to make small holes in the chillies. You can use a toothpick for this.
Then pour alcohol over the chillies. Then close the jar tightly. After a few weeks you can use the chillies for cooking.
Note:
Be careful when drinking the chilli schnapps, as it is a very hot drink.