Most people only think of that dried chili powder in the spice aisle, but there are so many more ways to enjoy your harvest! Drying is just the tip of the iceberg—you can also pickle them, preserve them, or whip up some amazing homemade pastes.
Harvesting and Prepping Your Peppers
Before you start your canning project, you’ve got to get those ripe peppers off the vine. Look for fully ripe fruits; you’ll know they’re ready when all the green spots have disappeared. Just snip them off and give them a good wash.
If you’re in a hurry, you can also slice them into strips and freeze them right away. This is a great “cheat code” for having fresh-tasting peppers ready to toss into any dish throughout the winter.
Sweet and Sour Pickled Chilis
Peppers range from “barely there” mild to “call the fire department” hot. The good news? They all taste incredible when pickled in vinegar.
These pickled peppers are perfect on a charcuterie board or chopped up into zesty dips. Pro tip: leave the green stems on when you pickle them! It keeps the fruit intact and helps preserve that fresh flavor longer.
To make them, you’ll need a brine of vinegar, water, and a bit of sugar. If you want to get fancy, swap the water for apple juice—it adds a lovely fruity note. Feel free to customize your brine with spices like mustard seeds or peppercorns. Just boil the mixture and pour it over the peppers you’ve packed into jars. If your brine has a high vinegar content, you’re good to go. If you prefer a milder, less acidic brine, you’ll want to process the jars in a water bath canner to make sure they’re shelf-stable.
Making Homemade Chili Paste
One of the best things about chili peppers is that they don’t need much space—they’re perfect for balcony gardening. Even a small plant can give you a massive harvest, which is the perfect excuse to make a concentrated chili paste to level up your cooking later.
For the best flavor, char your peppers in a dry pan or on the grill first. Once the skin turns black and blisters, it’ll peel right off. This process makes the flesh sweet and gives the peppers a delicious smoky aroma. After peeling, just blend them into a puree and jar them up. You can keep it pure or mix in your favorite spices. Just remember: you *must* heat-process (can) these pastes, otherwise they’ll only stay fresh in the fridge for a few days.