How to Preserve Chili Peppers
Pickling Chili Peppers
Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids before using. Boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two. Here are a couple of pickling recipes to help get you started:
Simple Pepper Pickling Recipe
This is a bit like you'll find in Mexican restaurants. Great when you want to serve the peppers as a side dish or at a picnic, especially if you like spicy carrots like I do.
1 pound chili peppers, quartered
- 1 pound sliced carrots
- 1 clove garlic, chopped
- 1/8 cup salt
- 1/8 cup pepper
- 1/8 cup white pepper (optional)
- 2 cups white vinegar
- Dash of your favorite hot sauce
Bring the white vinegar to a boil in a small pot.
Add the sliced carrots, boil 10 minutes.
Add remaining ingredients. Simmer 10 minutes.
Remove from heat. Pour Contents into a jar (or several jars), screw on jar lid, and let cool.
Pickled Chili Peppers
1 pound chili peppers
3 one-pint jars with lid (sterilized)
1 small onion, chopped
1 tbsp extra virgin olive oil
1/2 tbsp fresh garlic, chopped
dash of basil
dash of oregano
dash of thyme
Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)
Please NOTE: The chili peppers have to be HOT when you add your brine.
- Poke a small hole in each jalapeno, then blanch for 4 minutes in boiling water. The holes will keep the peppers from collapsing.
- Add the peppers to the jars.
- Before the peppers cool, add onion, garlic, basil, oregano, thyme, and olive oil.
- Pour in boiling brine solution. Ideally, you will have this mixture begin to boil as you begin to blanch your peppers.
- Cap the jar tight and boil in boiling water for 15 minutes.
- Allow to cool, and refrigerate.
Looking for More Pickling Recipes? We have more here.
Here are some other ways to preserve chili peppers:
Preserving Chili Peppers
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