Learn how to pickle chili peppers straight from the garden. It is very easy to do, and the peppers will last several weeks or months. Its a great way to preserve your chili peppers.
Pickling chilli peppers is an easy way to preserve your harvest and add a spicy kick to meals all year long. With just a few basic ingredients, you can make a tasty pickled chilli pepper condiment in no time.
Pickling is one of the oldest food preservation methods, used for thousands of years to extend the shelf life of fruits and vegetables. The pickling process involves soaking foods in a brine solution, usually consisting of vinegar, salt, spices and sometimes sugar or other flavorings.
The acidity of the vinegar inhibits the growth of dangerous bacteria, allowing the pickled food to be stored at room temperature for an extended period. The salt also helps draw moisture out of the food to create an inhospitable environment for microbial growth.
Almost any type of chilli pepper can be pickled, from mild varieties like banana peppers to super-hots like ghost or habanero peppers. Pickled chillies make a spicy accompaniment to sandwiches, burgers, tacos and more. They can also be chopped and added to salsas, sauces and relishes.
Supplies You’ll Need
Pickling chilli peppers at home is a simple process that doesn’t require any fancy equipment Here are the basic supplies you’ll need
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Jars – Glass mason jars with lids work best. Make sure they are thoroughly cleaned and sterilized before use.
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Vinegar – White distilled vinegar or apple cider vinegar with at least 5% acidity.
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Salt – Non-iodized kosher salt or pickling salt.
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Spices and flavorings – Whole spices like peppercorns, coriander seeds, bay leaves, etc. Fresh herbs and garlic can also be added.
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Chilli peppers – Rinse and dry fresh chilli peppers. Slice larger peppers or leave whole.
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Water – Filtered or bottled water is best.
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Knife and cutting board – For prepping the chillies.
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Large pot with lid – For heating up the brine solution.
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Jar lifter – Helpful for removing hot jars from boiling water.
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Funnel – To fill the jars cleanly.
Making the Pickle Brine
The pickle brine provides the acidic environment needed to safely preserve the chillies. Here is a simple brine recipe:
- 2 cups vinegar
- 2 cups water
- 1-2 tbsp kosher salt
- 1-2 tsp sugar (optional)
- Spices like peppercorns, bay leaves, coriander seeds, etc.
Combine all ingredients in a saucepan and bring to a boil. Remove from heat and let cool completely before pouring over the chillies.
For a spicier brine, you can add things like garlic, mustard seeds, dried chilies or red pepper flakes. Get creative with different spice blends to make unique pickled chilli flavors.
Fill the Jars
Once your brine is made, tightly pack the cleaned chilli peppers into sterilized jars. Try to get as many peppers into each jar as you can while still leaving 1⁄2 inch of headspace at the top.
Pour the cooled brine over the chillies, again leaving 1⁄2 inch of headspace. Tap the jars firmly on the counter to remove any air bubbles. Use a clean kitchen towel to wipe the rims of the jars before affixing the lids.
Process the Jars
For long term storage at room temperature, the filled jars need to be processed in a water bath canner.
Place the sealed jars in a pot of boiling water, making sure they are fully submerged. Boil for 10-15 minutes based on your altitude. Use tongs to carefully remove the jars and set them on a towel to cool and seal.
Once cooled, test the seals by pressing on the jar lids. They should not flex up and down. Store properly sealed pickled chilli jars in a cool, dark place for up to a year.
For short term fridge storage, you can skip the water bath processing. Simply store the closed jars in the refrigerator and use within a few months.
Tips for Delicious Pickled Chillies
Follow these tips for the best tasting and safest homemade pickled chillies:
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Use fresh, firm chillies free of blemishes for highest quality.
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Wear gloves when handling hot peppers to avoid skin irritation.
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Mix up mild and hot varieties for more complex flavor.
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Add spices like garlic, bay leaves, coriander and black peppercorns to the brine.
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Slice larger chillies into rings for quicker, more uniform pickling.
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Keep the brine covered in the fridge to prevent evaporation.
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Wait at least 2 weeks for flavors to fully develop before eating.
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Store pickled chillies in a cool area away from direct light.
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Refrigerate after opening for optimal freshness and safety.
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Check lids and jars carefully to ensure proper sealing before storage.
Serving Your Pickled Chillies
The uses for homemade pickled chillies are endless! Slice them up to make spicy tacos, sandwiches, pizza and burgers even better. Or add them whole or chopped to bean dishes, sautés, eggs and more. They make an easy instant relish too.
For a spicy snack, enjoy pickled chillies straight from the jar or serve them over cream cheese with crackers. They also add a flavor boost to homemade salsas, marinades and salad dressings.
Making your own pickled chillies is incredibly easy and lets you control the ingredients. In just 20-30 minutes, you can have a delicious homemade condiment that will make meals much more exciting. Get creative with different peppers, spices and flavor combinations.
Best Water for Pickling Peppers
Purified water is ideal for pickling peppers, though most water is suitable for pickling. Hard water may rob the peppers of their color, so it is best to be avoided.
How to Pickle Chili Peppers
First, always choose the freshest chili peppers. Discard any that have started to soften or are bruised or rotting.
If the peppers you’re pickling are hot, which they probably are, you should wear gloves when handling them. If not, you can get a quick lesson in why pepper spray hurts.
In a traditional pickled pepper jar, there are both hot and sweet peppers. But you can choose which peck of pickles you want.
Always be sure to wash and dry your chili peppers before pickling them.
Also wash your jars and lids before use. You should not boil your canning jar lids. If you boil the lids, the sealing compound can get damaged. This can make the jars not seal or cause the seals to fail while they’re being stored.
To make the lids, boil some water in a small saucepan. Then take it off the heat and add the lids. Cover and let stand for 10 minutes before using to soften the sealing compound.
Keep the lids in hot water until you’re ready to use them. This will make the compound soft enough to mold to the top of the jar and make a tight seal.
Rings should not be boiled before use as this can promote rust. The rings should be simply washed and dried.
Next, assemble your needed ingredients. You will need the following:
Ingredients
- 28-32 ounces mixed chili pepper
- 4 cups white distilled vinegar (5 percent acidity)
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons pickling salt
- 1 tablespoon dried basil
- 2 large bay leaves
Slice your chili peppers into rings so you can fit them into jars. If you want to pickle the peppers whole, make holes in them with a knife so the liquid can seep through more easily.
Next, add vinegar, water, sugar, salt, basil and bay leaves to a large pot. Bring to a boil.
Reduce heat to simmer. Add chili peppers, then remove from heat. Allow to cool.
Last, pour into quart containers and seal. Be sure the peppers are covered by the brine solution. Refrigerate.
How to Pickle Chilli Peppers. Easy and Tasty!
FAQ
How long will pickled chilies last?
Does pickling chillies make them less hot?
What chillies are good for pickling?
How do you cook pickled chillies?
In a small saucepan place the vinegar, sugar and pickling spices. Gently heat. Place your sliced chillies in the sterilised jar. Pour over the hot liquid, making sure the vinegar covered the chillies. Seal. What do pickled chillies taste like? Pickled chillies are sharp, sweet, spicy and, depending on the type of chilli pickled, hot!
What can I substitute for chili pepper?
There are many varieties of chili peppers that have varying levels of heat. Typically, the larger the pepper, the milder the heat. If you don’t have chili peppers for the spicy kick needed in a dish you can substitute cayenne pepper or hot paprika. Start with small amounts to taste, then add more if the dish is not spicy enough. For individuals who don’t like spicy food, a mild sweet paprika works as a replacement, or simply use less chili pepper than the recipe calls for. You can also try bell peppers if you are looking to replace nutrients lost by removing chili pepper. For those who are allergic to peppers in general, the appropriate substitution will depend on the specific recipe. Many times chili pepper can be left out of a recipe. Experimentation is best way to find out what works.
How do you pickle chili peppers?
Add chili peppers, then remove from heat. Allow to cool. Last, pour into quart containers and seal. Be sure the peppers are covered by the brine solution. Refrigerate. For pickling peppers, use high grade white distilled vinegar or cider vinegar of 5 percent acidity. White vinegar is better to retain the color of your peppers.
How do you pickle chillies in a jar?
Place chillies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar. Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan. Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
How do you make pickled chillies taste good?
Thinly slice the chillies. In a small saucepan place the vinegar, sugar and pickling spices. Gently heat. Place your sliced chillies in the sterilised jar. Pour over the hot liquid, making sure the vinegar covered the chillies. Seal. What do pickled chillies taste like?
How long does it take to pickle chillies?
The chillies are a delicious spicy addition to so many dishes; from salads to noodles, soups and curries. It’s a quick and easy pickle recipe, with just 8 basic ingredients you can pickle chillies in just 15 minutes. Chilli pickles are so versatile – they can be used in salads to noodles, on soups or burgers.