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Pickling chiles is a great way to preserve crops, but it’s important to keep a clean work area and select high-quality, fresh chiles. Stick to tried and tested recipes and follow processing times closely. Pierce or cut whole chiles to allow the pickling liquid to seep in.
Canning and pickling food is a good way for people to preserve crops for later use. Chillies are a popular candidate for such preserving techniques, and pickling chiles are a delicious and effective way to preserve these hot peppers. A few tricks and techniques apply to the process of pickling any food, but when pickling chiles you should keep a few additional considerations in mind for the best possible result.
The first thing to remember when pickling chillies or any other food is that a clean and sanitized work area is key. All jars and lids should be washed and disinfected, as should all utensils, cutting boards and the like. This helps limit bacterial growth, which can spoil canned food and can be potentially dangerous, leading to food poisoning. Soaking the jars in boiling water for about an hour before using is a good method. The lids are another matter and should not be immersed in boiling water as it can damage the rubber seals, but in water that is just below the boiling point.
Select only the highest quality and freshest foods possible for pickling. When pickling chiles or any other food, select chiles with good color and no blemishes or any kind of rotten spots. The shape isn’t particularly important as some chili peppers can grow into unusual shapes or forms. Also check for insect damage and discard any chiles with visible insect damage. Do not use limp or dry chiles, and wash all chiles thoroughly to remove dirt or other foreign matter.
Canning of any kind should only be done using tried and tested recipes that include proper processing techniques. These recipes have been proven to be safe when followed closely. Changing the amount of any of the ingredients may compromise the safety of the finished product. Some things can be changed, such as substituting different types of peppers, but ingredients such as liquids, salt and sugar, if used, should not be changed. Processing times must also be strictly observed.
Most recipes for pickling peppers will include specific instructions on how to prepare the peppers themselves. If your instructions lack such details, remembering a few things will improve your chances of success. When pickling whole chiles, the stems can be removed if desired, but this is not mandatory. Whole peppers should be pierced or cut along the side to allow the pickling liquid to seep into the pepper. Try to pickle similar sized chiles in each jar rather than mixing wildly different sized chiles.
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