You don't have to wait days for a jar of crunchy pickled peppers. With a few quick recipes, you'll have an abundance of spicy, savory or sweet peppers that will add an extra kick to all your favorite dishes. You can easily pickle peppers and the preserved vegetables are perfect for sandwiches, salads, charcuterie boards, omelettes... the list goes on!
Pickle fresh peppers in vinegar
Ingredients:
450 g various peppers
230g white vinegar
240g water
50g sugar
1 tablespoon kosher salt
2 crushed garlic cloves
1 teaspoon mustard seeds
1/4 teaspoon celery seeds
10 black peppercorns
Directions:
- Carefully stem and seed the peppers. Cut them into rings and put them in clean and sterilized jars.
- Place vinegar, water, sugar, salt, garlic, mustard, celery seeds and peppercorns in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and carefully pour the hot brine over the peppers in the jar.
- Using the back of a spoon, press down on the peppers to release any air bubbles.
- Let the pickled peppers come to room temperature and then close them with lids. Place in the refrigerator at least 24 hours before consumption.They are chilledLasts 1 month. They are ideal for topping sandwiches, salads, with cheese, on crackers, in guacamole, on chili, in scrambled eggs, etc. You can pickle both red and green peppers.
How to preserve chilies
Ingredients:
1 tablespoon olive oil
350 g chilies of your choice
4 garlic cloves, cut into half slices
270g white vinegar
120g water
1 tablespoon sugar
1/2 teaspoon salt
Optional additions:
1 Lorbeerblatt
1 to 2 teaspoons whole coriander seeds
1 to 2 teaspoons cloves
1 to 2 teaspoons peppercorns
1 to 2 teaspoons whole cumin seeds
1 to 2 teaspoons whole mustard seeds
Directions:
- Heat the oil in a large skillet over medium heat and add the chilies and garlic. Cook, stirring frequently, until tender, about 5 minutes. Allow the chilies to cool enough to handle.
- Place chilies and garlic in a disinfected 4 liter jar (or 4 smaller mason jars). Note: If desired, halve some of the chilies lengthwise to infuse the vinegar with chili heat and flavor.
- Heat vinegar, water, sugar and salt in a small saucepan until sugar and salt are dissolved.
- Pour the water and vinegar mixture over the chilies and allow the contents of the jar to cool to room temperature.
- Seal the jar and place it in the refrigerator. Pickled peppers will stay fresh in an airtight jar for up to 1 month.
Add grilled peppers
Ingredients:
Peppers – 5 kg, green and red
Salt
Directions:
- Wash the peppers, remove the seeds and stems and fry on all sides until they are done.
- Peel them and salt them well. They should be salty when you taste them.
- Pour them into washed and dry jars. About 10 fit into an 800 ml glassPiece of pepper. But it still depends on their size.
- Place the sealed jars in a large pot of water and cook for 10 minutes after the water begins to boil.
- Take out the jars with a pinch and turn them with the lid down for 12 hours.
- Store the pickled peppers in a dark, cool place.
Storing Canned Peppers
Be sure to,that you to pickleUse a germ-free jar (or jars) to store the peppers. Once the peppers are nicely sealed in the jars of pickling liquid, you can store them unopened in the refrigerator for several months, or up to a month if you keep opening the jars to use the peppers.
How to use the preserved vegetables
- Chop them up and add them to a quesadilla, burrito, or taco.
- Mix them with other ingredients such as fresh tomatoes and onions to make a salsa.
- Cut them into small pieces and place them on pizza or flatbread.
- Add them to a salad.
- Make your own hot sauce.
