What to do with big amounts of chilli peppers?

A surprising variety called black olive, which starts black and ends up red when ripe

It’s still relatively warm here, the sun is shining almost every day, market stalls still sell hot and sweet peppers and my balcony chillies still keep on yielding new fruits. I’ve been adding them gradually to different dishes, but the recent weeks’ harvest was surprisingly big and I still have about 1/2 kg of ripening peppers to pick, so my mind is set on preserving.

Aji lemon, or lemon drop, an amazingly fragrant very hot variety from Peru

Obviously, I could dry or freeze all the chillies (and I do this with some of them), but preserving them in pickles, sauces and jellies is much more creative and rewarding. Whether your are one of those lucky real garden owners with a huge harvest of ripe chillies or a chilli enthusiast back from a farmers’ market shopping spree or a tiny space gardener, like me, here are some ideas you might find useful:

Indian Fridge Pickles
Quick Chilli Pickles in Reused Olive Brine
Vinegar-Pickled Chillies
Peperoncini sott’olio (Fresh Chillies with garlic and Oil)
Chilli Jelly
Pineapple and Chilli Jelly
Hunan Salt-Pickled Chillies/Erös Pista
Raimu Koshou (Chilli and Lime Zest Paste)

14 Replies to “What to do with big amounts of chilli peppers?”

  1. You know I LOVE this post! Black olive chilies. Thanks for posting a picture because I was quite curious when you first mentioned them. They are really pretty and I bet that when the bush has the black and red chilies it’s quite beautiful. Love those aji lemon chilies as well. Just yesterday I did a batch of olive brine peppers. Looking forward to using them. I’ll be going to the market next week to pickup more so thanks for listing your wonderful methods for preserving! Fantastic post!

    1. Dear MJ, thank you so much for all the compliments! I’m so glad you liked this post! I should update the photo of the black olive chillies because now they are red ! (they grow very slowly and started to mature only now). I must say that aji lemon chillies are the best discovery of all my gardening “career”! They are so unique, aromatic, delicious, crunchy… We both agree with my husband I will grow them every year.

  2. I’m so jealous that it’s still warm over there, we’ve had to turn the heat on lately, it’s gotten so cold. Your chilies look gorgeous. Sadly my herbs have bolted and I’m thinking about putting them away for the winter. Great lineup of recipes.

    1. Thank you so much, Eva! Actually the chillies still grow and keep on maturing… I thought I’d get rid of them after I wrote this post, but I cannot… it’s too warm yet!

  3. i love chillies! and i love all the fab ways you have used them. our neighbour grows them and keeps me supplied. fascinating about the black ones. cheers sherry

  4. These are all fabulous ideas! I actually dehydrate mine. They last forever in the freezer in sealable bags. but I love your ideas, too!

    1. Thank you, Jeff! I also often forget about my freezer’s content, but not about frozen chillies! Too important in my diet 🙂

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