If you love spicy food, then you need this pickled chili peppers recipe. Pickled chilies are the perfect accompaniment to antipasti, platters and appetizers. How do you pickle chili? It is extremely simple and we give some popular recipes.
Try preserving your own chilies this fall and use the healthy vegetable all winter long. Here are a few easy recipes for pickling chilies and someStorage tipsand use.
Pickling chili: simple recipe for whole chili peppers
Pickled chilies are often used as a seasoning for pasta or rice. They can also be added to pizza or sandwiches.
Ingredients:
- 500 g long chili peppers
- 250g water
- 250 milliliters of white vinegar
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 2 bay leaves
Method of preparation:
- Wash the whole chili peppers and pierce them 4 to 5 times with a needle.
- Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar must not boil.
- Fill the chillies tightly into jars, pour the hot vinegar mixture over the chillies and close.
- Store in a cool and dark place.
Note: Instead of using vinegar, the chilies can also be fermented in a brine solution. This process creates its own acetic acid and preserves the chilies.
Pickled chili peppers in pieces
These pickled chilies arevery easy to prepareand go perfectly with any Asian or savory dish that needs a bit of heat and acidity. It takes a bit of time to cut the chili peppers, but it is convenient because you can easily add them to different dishes later.
Ingredients:
- 250 g Chilis
- 230g white vinegar
- 240g water
- 2 tablespoons sugar
- 2 teaspoons salt
- Mason jars
Preparation instructions:
- Sterilize the jars. Place them in a pot of cold water and turn the heat to medium. Once the water begins to boil, allow it to sterilize for 10 minutes. After 10 minutes, remove and let cool. Pat dry with clean paper towels.
- Wash the chili peppers under the tap and pat dry with a clean kitchen towel.
- Cut the chilies and put them in the jars. Close the jars tightly.
- Place the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a boil and remove from heat.
- Pour the solution into the jars so that the solution covers all the chili peppers.
- After they have cooled, put the lid on and place in the refrigerator.
Types of chilies for pickling
You can use a variety of chilies, they all seem to work well. Here are some suitable options.
- Jalapeños Peppers – These are the mildest.
- Cayenne Pepper – much milder than Birdseye chilies, but still a bit spicy.
- Birdseye Chilies (Thai Pepper) – if you like heat and heat, these chilies are for you!
You can remove the seeds if you don't like the spiciness of the seeds. As a rule, green chilies are milder than red chilies because they are younger. You can use a combination of both.
Storing Pickled Chilies
Pickled chilies are verylong lasting. If left unopened and stored in a cool, dark place, they will last for years. Once the jar is opened, they will last up to 4 months in the refrigerator, or longer if stored in a clean, sterilized bottle.
How to use pickled chilies
You can stir chilies into soups or stews, use them as a condiment on sandwiches, or bake them on pizzas. You can really let off steam. They are also ideal for sauces. They are also very suitable as a spicy addition to cheese and sausage platters and taste delicious with rice dishes and pan-fried dishes.
Braised Chicken, Rosemary and Chili Noodles Recipe
A delicious recipe to use your pickled chilies in.
Ingredients:
- 2 tablespoons virgin olive oil
- 1.4kg whole chicken, quartered
- 1 large onion, finely diced
- 50 g unsalted butter, chopped
- 3 cloves of garlic, finely chopped
- 1 1/2 teaspoons dried chile flakes, plus extra for serving
- 125 ml red wine
- 2 tablespoons rosemary leaves, plus additional sprigs for serving
- 3 fresh bay leaves
- 2 x 400g cans of tomato puree
- 500ml massel chicken stock
- 500g pasta
Method of preparation:
- Heat oil in a large pot over medium heat. Roast the chicken, skin side down, until golden brown, 10 minutes. Turn and fry for another 5 minutes, then transfer to a plate and set aside. Add onion, butter, garlic and chilli and reduce heat to medium-low.
- Cook, stirring, until the onion has softened, 10 minutes. Add wine and simmer until slightly reduced, 3 minutes. Stir in the rosemary, bay leaves, tomato puree and stock and increase the heat to medium.
- Bring to a simmer and return the chicken to the pan. Cover and cook, stirring occasionally, until the chicken is cooked through and tender, 1 hour.
- In the meantime, cook the pasta according to the package instructions. Drain and set aside.
- Remove the chicken and set aside. Once the chicken has cooled, remove the skin, shred the meat and remove the bones. Stir the shredded meat through the tomato sauce and season to taste. Add the noodles and toss well. Serve with additional chili flakes and rosemary sprigs.
Also interesting:Rosehip puree recipe: Prepare the delicious and simple puree for the cold, autumnal days!
