Soak the chillies in oil
You need chillies, a saucepan, cold-pressed olive oil, white wine vinegar, sugar, salt, and one or more preserving jars, preferably with a swing top.
- Wash the chillies.
- Remove the stem attachment.
- Cut them lengthways and remove the pits and white skins.
- Heat water in a saucepan and add 200 ml of vinegar, 10 g of sugar and 20 g of salt to one liter of water.
- Cook the chilies for 3 minutes, jalapenos 5 minutes and habaneros only 2 minutes.
- Drain the chillies and place on a clean kitchen towel.
- Sterilize the mason jars in boiling water.
- Layer the chillies in the glass and fill up with oil. The pods should be completely covered.
- Store your glasses in the refrigerator. Light and warmth would spoil the olive oil. The chillies can be kept in this way for 4 to 6 months.
also read
- Chilli on the balcony - a sharp harvest when there is little space
- Put in chilli - long shelf life paired with a new aroma
- Inserting jalapenos - this is how you bring their heat into the glass
Soak the chillies in vinegar
You need chillies, white wine vinegar, salt and sugar, possibly various herbs and spices of your choice.
- Wash your chillies and remove the stem.
- Cut the chilli in half, remove the white skins and seeds.
- Boil a brew of 1 liter of water, 300 ml of vinegar, 70 g of sugar and 30 g of salt.
- Place the cleaned chillies in the sterilized jars and pour the hot brew over them.
- Seal the jars immediately.
- Now you can either wake the glasses in the oven or in the preserving machine.
If you want to boil in the oven, place the glasses in the drip pan and fill in enough water so that the glasses are 2 cm in the water. Wake the chillies for 15 minutes at 90 degrees.
In the preserving machine, the glasses are up to 3/4 of the water. Here, too, you wake up for 15 minutes at 90 degrees.
Once the boiling time is over, the glasses remain in the oven or in the automatic boiling machine for half an hour and then cool completely under a tea towel.
