Recipe - Pickled Chili Peppers

Ingredients:
chili peppers
150 ml water
150 ml vinegar
2-3 tbsp sugar

Preparation:

pickled chili peppers

A chili pepper tree is needed for the preparation of the pickled chili peppers. I was lucky enough to have two trees. The seeds originate in Mallorca and the chili peppers were/are really quite hot. I will not go into the care of the chili pepper tree.

hot chili peppers

Pick chili peppers according to the size of the jar available. Wash them thoroughly and dry with a paper towel. Then place the chili peppers into the jar with the stems pointing up. The jar must be really full, so be sure to stuff in a lot of chili peppers.

chili row

To make the marinade, heat 2 - 3 tbsp sugar in a pot. The sugar must melt and turn golden yellow. Then deglaze immediately with vinegar. Simmer briefly until the sugar has completely dissolved, then add water.

Wait a few minutes until the liquid has cooled down and then pour into the jar. Keep any leftover liquid. The chili peppers absorb quite a lot of liquid and after 1-2 weeks top up the jar with the remaining liquid.

It takes ca. 6-8 weeks until the chili peppers are ready to use. Then they can be enjoyed. I like to eat them plain with a soup or sarmale.

Note: This recipe has been entered in the International Pickle Day event.

Recipes: chili pepper