How To Preserve Chili

Last updated on October 23rd, 2023 at 08:28 pm

Pickle chilies, here’s how to do it right!!!!
The small, hot peppers are very popular in our home, and like every year, new chili varieties are tried and planted.

We had so many chilies harvested last year that I tried some new recipes for pickling. From chili powder, chili dip, chili butter to oil it’s all there. But I will show you only three of these recipes. Anything else would be beyond the scope 🙂 .

If I pickle chilies, what do I have to consider?

How To Preserve Chili

If you pickle your own chilies, you can preserve them for a long period of time. We love to cook Thai food and chilies can not be missing in the food or soups.

Chilies have the properties to reduce insulin in our body and thus it can help us lose weight.

Do we need all this?
Before we start pickling chilies we need a few utensils.

  • Pot
  • Canning jars
  • Cutting board
  • Knife
  • Grater or garlic press

It is up to you whether you use only red chilies or add green chilies as well. For pickling, they should not be “floppy” but crisp and have no damaged spots.

Do not forget: Boil the jars properly before filling.

Small tip:
If the chilies are in the jar and the lid still bulges, then I advise you not to eat the chilies. Air and bacteria have probably settled in the jar 🙁.

Pickle chili in vinegar

The ingredients are enough to fill two large canning jars. I took bottles look better to me.

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Let’s go

  • 2 liters of water for the brine
  • 500 grams of sea salt for the brine
  • 800 grams of chili peppers
  • 400 milliliters of white wine vinegar
  • 400 milliliters of water
  • 6 tablespoons of salt
  • 2 tablespoons of sugar
  • 6 cloves of garlic
  • 1 larger ginger bulb
  • chili flakes optional

Here’s how to make it…
To help the vinegar penetrate the chilies, soak the chilies in a brine overnight.

  • Mix two liters of water with 500 grams of sea salt.
  • Put the chilies in a bowl and pour the brine over them.
  • So that the chilies do not emerge from the liquid, weigh them down with a plate.
  • The next day, take the chilies out of the liquid and rinse them.
  • Then pat dry and proceed as follows.
  • Remove the stems from chilies and remove the core if needed.
  • Cut chilies into small rings.
  • Bring water to a boil.
  • Add vinegar, sugar and salt.
  • Boil mixture for a few minutes.

…and the next steps.

  • Let mixture cool down.
  • Peel, cut or press garlic.
  • Peel, cut or grate ginger.
  • Place chilies, garlic and ginger in layers in a canning jar.
  • For less spicy varieties, you can add chili powder.
  • Fill canning jar to the top.
  • Pour vinegar mixture completely over chilies.
  • Close the jar and store in the refrigerator.
  • The chilies will be ready to eat after about three days.
  • The chilies will keep for about a year. Let them infuse about 4 weeks then they taste great

Pickling chilies in oil

Some skeptical opinions prevail when it comes to pickling chilies in oil.

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Contact with oil creates an oxygen-free environment. There, the botulism bacteria found on various vegetables can multiply unhindered. This releases toxins that can cause botulism disease. Therefore, it is recommended to make chili oil only in small quantities and to use it up in the short term.

In our next recipe you don’t need to worry, because the chilies are boiled in vinegar beforehand.

Let’s go

For two medium sized canning jars you will need the following ingredients:

  • 800 gr chilies
  • 2 liters of water
  • 400 ml white wine vinegar
  • 6 tbs salt
  • 2 tbs sugar
  • 6 cloves of garlic
  • 1 larger ginger bulb
  • 500 ml olive oil
  • chili powder optional
  • Here’s how to make it…
  • Wash chilies in cold water.
  • Remove stems, seeds and core.
  • Cut chilies into small rings.
  • Bring water to a boil with vinegar, salt and sugar.
  • Add chilies to the mixture.
  • Boil chilies for five minutes.
  • Remove chilies from pot.
  • Let chilies dry on a kitchen towel.
  • Chop or press garlic into small pieces.
  • Peel, slice or grate ginger.
  • Layer chilies, garlic and ginger alternately in canning jar.
  • For less spicy varieties, add chili powder.
  • Fill jar to the top with olive oil.
  • Press chilies down so that air is released from jar.
  • Close jar tightly and refrigerate for a few days.
  • Due to boiling in vinegar, these chilies pickled in oil can be stored for up to a year.

Pickle chilies in alcohol

Let’s go

For this high-proof snack variant, it is best to use alcohol with at least 38%.

Suitable is wheat grain, vodka or white rum. You can also buy the alcohol in your local pharmacy.

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Important: Be sure to tell us what you need the alcohol for. Because not every alcohol is suitable for the food area.

And this is how it is done
If you want to put chili peppers in alcohol, they do not need to be sterilized beforehand. Before you put them into jars or bottles, it is advisable to make small holes in the chili peppers.

Use a toothpick for the holes. Then pour alcohol over the chilies. Then close the jar tightly. After a few weeks, you can then use the chilies for cooking.

Have fun trying


  • James Jones

    Meet James Jones, a passionate gardening writer whose words bloom with the wisdom of an experienced horticulturist. With a deep-rooted love for all things green, James has dedicated his life to sharing the art and science of gardening with the world. James's words have found their way into countless publications, and his gardening insights have inspired a new generation of green thumbs. His commitment to sustainability and environmental stewardship shines through in every article he crafts.

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