Pickling Chilies in Oil & Vinegar: Step-by-Step

Chilies can be pickled in vinegar or olive oil with relatively little effort. They taste so good that they are a must-have on any cheese board. Besides preserving them by freezing or drying, pickled chilies have a few real advantages – they take up little space in the pantry, and sour or oil-pickled chilies simply taste really good. Homemade always beats store-bought.

Pikantistas are chili lovers and connoisseurs – just like you. And because we have become true chili experts after years of projects like Pika Pika and Chili Mafia, as well as shops like chili-saucen.com and chili-plants.com, we are sharing everything you need to know about pickling here.

Table of Contents

• Pickling – The Basics
• Pickling Chilies in Oil
• Pickling Peppers in Vinegar
• Tips for Perfectly Pickled Chilies
• Frequently Asked Questions

Pickling – The Basics

Whether you're pickling chilies, peppers, habaneros, or jalapeños – the recipe is always the same. Pickled peppers in vinegar taste wonderfully sour. In olive oil, you can add wonderful subtle accents with garlic, cheese, paprika, and mustard seeds.

Before you start, you'll need some sterile canning jars. Your hands must be thoroughly washed. The reason is simple: otherwise, bacteria and mold will spread, your work would be in vain, and the beautiful chilies would spoil. That would be a shame.

Blanched or fried vegetables are good for pickling. This preserves them and gives them a new flavor. Firm vegetables are better suited for the vinegar method. Antipasti are often preserved in vegetable oil. Chilies are excellent for both variations – that's the beauty of it.

Pickling Chilies in Oil

Ingredients

• 500 g chilies (Habanero, Jalapeño, Cayenne, or Pepper)
• 2 liters of water
• 300 ml vinegar
• 2 tsp sugar
• 2 tsp salt
• High-quality olive oil (for topping up)
• Optional: garlic cloves, rosemary, mustard and peppercorns

Preparation

Thoroughly wash half a kilo of chilies under running water. Cut off the stem, removing as many seeds and white placental tissue as possible. Make sure oil can flow everywhere – there should be no air bubbles. Even though whole pods look nicer, we quarter both habaneros and jalapeños. Narrow pods like cayenne are halved.

Heat about two liters of water with 300 ml of vinegar. Add some sugar and the same amount of salt (2 tsp each). The water should only be simmering gently when you add the cleaned chilies. After 5 to 10 minutes, the chilies will have exactly the right consistency – Rocotos with their thick flesh take longer, Habaneros cook faster.

You can easily check this with a fork: poke into the pods. You surely know how soft Piri Piri or Peperoncini from a jar are – your homemade chili sauces and pods pickled in oil should be exactly the same.

Depending on your taste, you can add garlic cloves, rosemary, mustard, and peppercorns to the water before preserving the chilies. Other herbs like thyme are added only towards the end of the cooking time – otherwise, the essential oils will evaporate too quickly.

Then, drain everything in a colander. With a spoon, layer the spicy mixture into clean canning jars and fill them to the brim with the best olive oil.

If you have worked sterilely, the pickled chilies can last up to six months. We ourselves don't fully trust the cleanliness and only store the jars in the refrigerator. In addition, we make sure that the chilies pickled in oil are eaten within two weeks. But because they are so delicious anyway, the jar is usually empty much sooner.

Pickling Peppers in Vinegar

Ingredients

• 500 g green or red peppers or jalapeños
• 750 ml water
• 750 ml vinegar
• 3 tsp sugar
• 3 tsp salt
• Optional: garlic, peppercorns, coriander seeds, bay leaves

Preparation

Wash a pound of green or red peppers or jalapeños, core them, quarter them, and remove the seeds. For the liquid, you'll need 750 ml of water and vinegar each. Add 3 teaspoons of sugar and salt to the vinegar solution. Add some garlic, peppercorns, and coriander seeds to taste. For pickled vegetables, one or two bay leaves are a must – that's a given.

Add the chilies to the seasoned liquid and simmer gently. Let them simmer for about 5 minutes, then turn off the stove. Afterwards, store the pickled chilies in the refrigerator. The vinegar preserves the chilies. For us, however, the rule here is: eat them within the next two weeks. Pikantista!

Tips for Perfectly Pickled Chilies

Sterility is Everything

The canning jars should be boiled beforehand. The lids must also be sterile. Work with clean hands and do not use spoons or forks that have previously come into contact with other foods.

Avoid Air Bubbles

When filling the jars, make sure no air bubbles form. Gently stir in the jars with a clean wooden stick to remove any trapped air. Air in the jar can lead to mold formation.

Proper Storage

Sealed, unopened jars can be stored in a dark, cool place. Once opened, they belong in the refrigerator. Make sure the chilies are always completely covered with oil or vinegar – otherwise, they can spoil.

Which Varieties Are Suitable?

Basically, you can pickle all chili varieties. Jalapeños, Habaneros, Cayenne, Peperoni, and Piri Piri are particularly popular. Thick-fleshed varieties like Rocoto take a little longer to blanch than thin-walled varieties.

FAQ – Frequently Asked Questions about Pickling Chilies

How long do pickled chilies last?

If you have worked sterilely, chilies pickled in oil or vinegar can last up to six months. To be safe, we recommend storing the jars in the refrigerator and eating the chilies within two weeks of opening.

Which chili varieties are best for pickling?

You can pickle almost all varieties – Jalapeño, Habanero, Peperoni, Cayenne, Rocoto, or Piri Piri. The recipe always remains the same. Important: Thick-fleshed varieties like Rocoto take a little longer to blanch.

Do I have to remove the seeds before pickling chilies?

It is recommended, but not a must. If you remove seeds and white placental tissue, the oil or vinegar can penetrate better, and no unwanted air bubbles will form in the jar. Whole pods may look nicer, but quartered or halved pickled goods have their advantages.

What is the difference between chilies pickled in oil and in vinegar?

Chili sauces and pods pickled in vinegar taste pleasantly sour and are good as a crunchy side dish. Chilies pickled in oil – for example, with garlic, rosemary, or mustard seeds – are softer, intensely flavored, and perfect for antipasti or cheese boards.

Why do the canning jars have to be sterile?

Without sterile jars and clean hands, bacteria and mold can multiply in the jar. This not only spoils the chilies but can also be harmful to health in the worst case. So: boil jars well and wash hands thoroughly before you start.

Can I also pickle hot chilies like Habanero?

Yes, absolutely! Habaneros and other very hot varieties are excellent for pickling. When processing very hot chilies, make sure you wear gloves and don't touch your face. The pickled Habaneros retain their heat.