Learn how to preserve chillies in oil and in vinegar to have this wonderfully spicy condiment on hand at all times!
How To Preserve Fresh Chillies
Whether you are looking to preserve chillies in oil or preserve chillies in vinegar, the process is simple, quick and yields a delicious topping for all the recipes you’d like to add some heat to.
Serve these preserved chillies as a garnish to pizza, pasta, tacos, sandwiches, salads and more!
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Ingredients for Preserving Chilles
To preserve chillies in oil you will need:
- fresh red chili peppers – fresno and cayenne work very well in this recipe
- distilled white vinegar of 5% acidity
- salt
- oil
To preserve chillies in vinegar you will need:
- fresh red chili peppers – fresno and cayenne work very well in this recipe
- filtered water
- distilled white vinegar of 5% acidity
- salt
- whole garlic cloves (optional)
How To Preserve Chillies
This recipe details two different methods of preserving chillies for long storage. One is in oil both with and without refrigeration options and including an option to freeze. The second option is to preserve the fresh chillies in vinegar with refrigeration.
Both recipes offer unique flavor profiles and are both incredibly delicious in a whole host of dishes!
Preserved Chillies in Oil
Preserved chillies in oil can be stored for up to 3 months without refrigeration in the right conditions (and while following all the safety instructions) or in the refrigerator.
To begin preserving chillies in oil, use glass jars that have been sterilized and have a airtight lid.
Once jars are prepared, wash and dry chillies well. You will want to pick through your chillies well and remove any that have bruises, markings or are no longer firm and fresh. You want only the best quality chillies for this recipe to ensure best results for a safe product. Any chillies that have started to go south in freshness may be harboring bacteria that could pose problems with mold and botulism.
The next step is to cut the stems off the chillies, discard them and slice each chili into rounds. Now, I HIGHLY recommend wearing food safe gloves for this step! It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning. Too many people get random urges to touch their eyes when cutting chillies, resist! Wear gloves and be careful.
In a large glass mixing bowl (do not use metal, the bowl needs to be nonreactive), add the vinegar and salt and stir together. Add the chillies to the bowl and ensure that they are completely submerged in the vinegar and salt brine. Add more brine if needed.
Once the chillies are mixed into the brine, cover the bowl with plastic wrap and allow the chillies to sit in the brine at room temperature for at least 24 hours. This step is critical to safe preservation, do not remove the chillies before the 24 hour mark.
After the 24 hours has elapsed, drain the chillies and discard the brine. Spoon the chillies into your sterilized jars and completely cover the chillies with oil. De-bubble each jar with a sterilized spoon to remove air pockets, top with more oil if needed.
Firmly secure an airtight lid to each jar and store in a cool, dark place for up to 3 months. You may also store in the refrigerator but note that this will result in the oil solidifying.
*The oil will become liquid again once a portion is removed from the jar and brought to room temperature for serving.
Preserved Chillies in Vinegar
To begin preserving chillies in oil, use glass jars that have been sterilized and have a airtight lid.
Once jars are prepared, wash and dry chillies well. You will want to pick through your chillies well and remove any that have bruises, markings or are no longer firm and fresh. You want only the best quality chillies for this recipe to ensure best results for a safe product. Any chillies that have started to go south in freshness may be harboring bacteria that could pose problems with mold and botulism. Refrigeration with help with the safety of this condiment but choosing fresh, good quality produce is important.
The next step is to cut the stems off the chillies, discard them and slice each chili into rounds. Now, I HIGHLY recommend wearing food safe gloves for this step! It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning. Too many people get random urges to touch their eyes when cutting chillies, resist! Wear gloves and be careful.
Now it’s time to make the vinegar pickling liquid in which the chillies will live in. In a quart sized mason jar or glass mixing bowl (do not use metal, the container used needs to be nonreactive). To your container, add the water, vinegar and salt and stir together to make your pickling liquid.
Spoon the chillies into your sterilized jars and completely cover the chillies with the pickling liquid. De-bubble each jar with a sterilized spoon to remove air pockets, top with more pickling liquid if needed to completely submerge chillies.
Firmly secure an airtight lid to each jar and store in the refrigerator. Begin enjoying these chillies as soon as 24 hours after they’ve been finished and placed in the refrigerator.
How to Store Chillies for Months
You might be wondering, “How long do peppers last in the fridge?” And do I really need to preserve them? Fresh peppers will last in the fridge for 1-2 weeks.
So, if you have an abundance of peppers coming in from your garden or scored on a fantastic price while at the market, then the answer is yes. You’ll want to preserve your peppers somehow for longer-term storage.
How to Preserve Chillies for a Long Time
If you’re looking for how to preserve chillies for a long time here are some tips to help you determine which method of preservation to use:
- Oil – Preserving chillies in oil is a great way to keep them for several months. Chillies preserved in oil according to this recipe will last for up to 3 months however keep in mind their texture softens the longer they are in the oil so enjoy your preserved peppers within 1-2 months if you enjoy a cruncher chili pepper.
- Vinegar – Preserving chillies in a vinegar brine with refrigeration will keep them fresh for up to 3 months. They will stay perfectly crunchy for the first month and then slowly soften with time. For best results enjoy within the first month.
- Freezing in Oil – To extend the life of your chili peppers they can be processed in oil and then frozen in the oil in freezer safe containers. To do this, follow the instruction for preserving the chillies in oil and make sure all chillies are covered in oil while also leaving a 1/2 inch of headspace in the jar for expansion. Frozen peppers will last in the freezer for easily 8-10 months and possibly over a year in the right conditions.
More Delicious Recipes To Enjoy:
- How To Roast Garlic
- Homemade Taco Seasoning
- Mushroom Salt Recipe
- How to Make Homemade Mayo
- Strawberry Honey Balsamic Freezer Jam
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PrintHow To Preserve Chillies
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 pint 1x
- Category: Homemade Basics
- Method: No Cook
- Cuisine: American
Description
Learn how to preserve chillies in oil and in vinegar to have this wonderfully spicy condiment on hand at all times!
Ingredients
Ingredients for Chillies in Oil:
- 6 ounces fresh red chili peppers, fresno and cayenne work very well in this recipe
- 1 1/2 cup distilled white vinegar of 5% acidity
- 1 1/2 Tablespoon unrefined sea salt
- 1 cup avocado oil / light olive oil / or your favorite neutral flavored oil
Ingredients for Chillies in Vinegar:
- 6 ounces fresh red chili peppers, fresno and cayenne work very well in this recipe
- 2/3 cup filtered water
- 1/3 cup distilled white vinegar of 5% acidity
- 1 teaspoon unrefined sea salt
- 2 whole garlic cloves(optional), peeled and smashed
Instructions
Instructions for Chillies in Oil:
- Use glass jars that have been sterilized and have a airtight lid. (see instructions for sterilizing in notes below.) One batch of chillies in oil can be stored in 1 pint sized mason jar or 2 half pint mason jars.
- Once jars are prepared, wash and dry chillies well. Remove any that have bruises or are no longer firm and fresh. You want only the best quality chillies for this recipe.
- Wearing food-safe gloves, cut the stems off the chillies (to discard) and slice each chili into rounds. NOTE: It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning.
- In a large glass mixing bowl (do not use metal), add the vinegar and salt and stir together. Add the chillies to the bowl. Ensure that they are completely submerged in the vinegar and salt brine. Add more brine if needed.
- Cover the bowl with plastic wrap and allow the chillies to sit in the brine at room temperature for at least 24 hours. This step is critical to safe preservation, do not remove the chillies before the 24 hour mark.
- After the 24 hours has elapsed, drain the chillies and discard the brine. Spoon the chillies into your sterilized jars and completely cover the chillies with oil. De-bubble each jar with a sterilized spoon to remove air pockets, top with more oil if needed.
- Firmly secure an airtight lid to each jar and store in a cool, dark place for up to 3 months. You may also store in the refrigerator but note that this will result in the oil solidifying.
*The oil will become liquid again once a portion is removed from the jar and brought to room temperature for serving. - Begin enjoying these chillies as soon as 24 hours after they’ve been finished and in the oil.
Instructions for Chillies in Vinegar:
- Use glass jars that have been sterilized and have a airtight lid. (see instructions for sterilizing in notes below.) One batch of chillies in vinegar can be stored in 1 pint sized mason jar or 2 half pint mason jars.
- Once jars are prepared, wash and dry chillies well. Remove any that have bruises or are no longer firm and fresh. You want only the best quality chillies for this recipe.
- Wearing food-safe gloves, cut the stems off the chillies (to discard) and slice each chili into rounds. NOTE: It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning.
- In a quart sized mason jar or glass mixing bowl (do not use metal), add the water, vinegar and salt and stir together to make your pickling liquid.
- Spoon the chillies into your sterilized jars and completely cover the chillies with the pickling liquid. De-bubble each jar with a sterilized spoon to remove air pockets, top with more pickling liquid if needed to completely submerge chillies.
- Firmly secure an airtight lid to each jar and store in the refrigerator. Begin enjoying these chillies as soon as 24 hours after they’ve been finished and placed in the refrigerator.
Notes
*Options to sterilize jars:
In Water: To sterilize jars, add clean jars and metal lids to a large stockpot fitted with a rack on the bottom. Fill jars and stockpot with water to at least 1 inch above the top of the jars. Heat the water to boiling and boil for 10 minutes at a rolling boil for elevations 1,000 feet or under. For elevations over 1,000 feet add an additional minute of boiling per 1,000 feet.
In Oven: Place jars on a baking sheet with each jar filled half full of water. Add baking sheet with jars to a cold oven then heat the oven to 270 degrees fahrenheit allowing the jars to increase in temperature with the oven. Once the oven is preheated, heat the jars for a full 20 minutes and then remove them. Discard the water from each jar and allow the jars to cool completely on the counter at room temperature before using. Lids should be thoroughly washed in hot soapy water and then air dried.
*Always use clean utensils for removing the chillies.
*Nutrition facts provided are for chillies in oil.
Keywords: preserve chillies, store, peppers, in oil, vinegar,
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