The small, more or less hot pods can be woken up without a preserving machine. All you need is sterilized twist-off jars or jars with swing top. The glasses are sterilized by boiling water or 10 minutes in the oven at 100 degrees.
- Small chili peppers also inspire pickled with their heat
- Inserting jalapenos - this is how you bring their heat into the glass
- Canning hot chilli is delicious
In addition to the peppers, you will also need various ingredients, such as:
- Water and vinegar
- olive oil
- Onions and cloves of garlic
- Bay leaves
- Allspice and peppercorns
- Salt and sugar
Now you can prepare the vegetables.
- Wash the hot peppers and remove the stem.
- Peel the onions and the cloves of garlic, dice them both.
- Prepare a stock of water, vinegar, olive oil, salt and sugar, as well as the onion and garlic cubes.
- Boil the stock and add the peppers for a few minutes.
- Take the peppers out again with a slotted spoon and fill them into the prepared glasses.
- Now pour the hot brew over it. The peppers should be completely covered.
- Cap the jars and immediately turn them upside down for about ten minutes. This creates a vacuum and the peppers are hermetically sealed. If the jar lids "pop" while cooling, they are hermetically sealed.
- Let the pickled pods steep in a dark and cool place for a few weeks before trying them for the first time.
Special tips for pickling hot peppers
The hot pods are particularly good if you prick them several times with a toothpick before picking them.
Try the peppers in brine. Here you replace the vinegar with a strong brine that is also seasoned with various spices. Rosemary, thyme or oregano are suitable as spices.
If you prefer to enjoy the peppers a little milder, you should add one to two tablespoons of honey to the brew. The honey counteracts the sharpness of the pods and gives them a sweet and sour aroma.
If you put red, yellow and green peppers together, you get a particularly pretty result, which is also a good gift for an invitation to dinner.