How to pickle chili peppers and keep them firm and crunchy. A canning recipe that works every time, it’s been in my family for generations. You will make this sweet & sour chilis recipe at home and you’ll never want to buy them again. Your pickled chilis will not go soft if you’re using this recipe. The secret ingredient for keeping them firm is … horseradish 🙂 Try this recipe and tell me how it goes for you 🙂
Ingredients:
– Fresh chili peppers. You’re good to go with the ones from the store, as long as you touch them and the skin and flesh feel firm and crispy. Try to pickle them in the same day, to preserve all that heavenly crunchiness.
– 1 bay leaf
– Black pepper, 1 teaspoon
– Mustard seeds, 1 teaspoon
– A few slices of horseradish, peeled and chopped. This … is the secret ingredient that will prevent your chilies from becoming soft and unappealing.
– Some celery leafs
For 1 liter of homemade brine stir all these until everything’s dissolved:
– Sugar, 125 g (1/2 cup)
– Salt, 40 g (2.5 tbsp)
– Water, ½ l
– Vinegar (mine is 6% acidity), ½ l
Feel free to multiply the quantities if you need more than 1 liter of brine.
Happy canning!
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