Want an easy way to pickle fresh peppers before the fall and winter season? Here are two popular cooking methods you can try at home!
Use delicious ingredients and add spicy pepperoni
You can pickle healthy pepperoni with a few simple steps and enjoy them straight from the jar during the cold seasons. You need some time and easily accessible ingredients to do thisdelicious summer vegetablesremains crisp and retains its spicy taste. This would be a great way to use leftover harvest from the garden and prepare delicious natural products yourself. You also don't have to worry about the taste because pepperoni absorbs little vinegar or oil from marinades.
In addition, pickled peppers are one of the most popular vegetables that can be canned for the winter. There are many dishes and salads that they go perfectly with. For example, you can add the vegetables to soups, on pizza or withhearty stewseat to allow even more spiciness. Their mild or spicier taste can give any dish a certain kick, as well as refine spicy sauces or side dishes. Below you will discover two common preparation methods that you can use to pickle your own pepperoni without much effort.
Here's how to make pickled peppers with vinegar, fennel and garlic
For quick and easy preparation, you can use vinegar as a preservative. This way the chili peppers stay firm and slightly crunchy without tasting too sour. The method also does not require any chemical additives, which makes it ideal for a healthy diet. Such simple canned foods from grandma's times can also be much tastier. All you have to do is roll up your sleeves and have homemade pepperoni ready in a jar after just a few steps.
It is worth noting here that if you pickle hot peppers, their amount may vary depending on the size of the jars and the type of vegetables. Just try to fill each mason jar with it without deforming the pods with extra pressure. In these instructions, the sugar and salt are the same as in an 800ml jar. If you want to put your pepperoni in smaller preserving jars, you can simply reduce the amount depending on the capacity of the jar. Otherwise, you can use the following ingredients for such a preserving jar:
- Depending on your preference for spiciness, choose the appropriate peppers such as jalapeños or other types
- Depending on the capacity of the jar, use distilled white vinegar, wine vinegar or apple cider vinegar
- 1 tablespoon each kosher salt and sugar
- 3 cloves of garlic
- 2 sprigs of dill and/or fennel seeds
- 1 teaspoon mustard
Follow simple steps and pickle pepperoni
- First, cut the stems of the pods, making them short enough so that you can grab the cap by the handle. If you leave the chili peppers without handles, they will be more awkward to hold afterwards.
- First, you can wash the vegetables and prick each piece in one or two places with the tip of a sharp knife.
- Then you can add the garlic cloves, unpeeled but cleaned and divided into halves.
- After that, start filling the jar by placing 1-2 cloves of garlic at the bottom.
- Next, arrange your chili peppers as close together as possible without crowding them.
- Place a sprig of dill or fennel seeds and another clove of garlic between them.
- Then add a spoonful each of sugar and salt, and then immediately add the mustard.
- Now pour the vinegar up to the edge of the glass so that it covers the pods well.
- Finally, close the jar tightly with its lid and shake it so that all the ingredients mix well and the salt and sugar can dissolve.
- Store your jarred homemade pepperoni in a cool, dark place and refrigerate after opening.
As a spicy treat with rosemary, pickle peppers in oil
This is another simple and easy to use preparation method, where the ingredients are heat treated. The strong aroma of rosemary as well as the spicy taste of garlic and olive oil give the pickled peppers an irresistible note. Here are the ingredients needed for this recipe, intended for a 250ml jar:
- 7 red chili peppers
- 2 cloves of garlic
- 2 sprigs of rosemary
- 2 bay leaves
- 250 milliliters of olive oil
- some peppercorns
preparation
- First peel the garlic cloves and put them in a pot or larger pan.
- Then add the rosemary sprigs, peppercorns and bay leaves.
- First, pour in the olive oil and place the pan or pot on the stove.
- Now heat the oil and then reduce the temperature of the stove to a minimum
- Then let everything stew for about 20 minutes.
- Then remove the pan or pot from the heat and remove the garlic cloves, rosemary sprigs and bay leaves from the oil.
- Then put the ingredients without the peppers and the olive oil directly into a previously prepared jar that you can close with a lid.
- Then lightly fry the chili peppers in the olive oil and reduce the temperature again for another 10 minutes.
- Next, remove the pepperoni from the oil and fill your jar with them alongside the rest of the ingredients.
- Then pour everything with the hot olive oil and close the jar with the lid.
- Allow the pickled ingredients to cool and it is best to store the jar in the refrigerator.
- If you want to pickle the peppers and marinate them, you can bring them to the boil briefly in a pot with vinegar and then drain them.
- Then shake the jar so that all the ingredients can mix well.
