There are several options for storing peppers for a long time, from freezing to drying or pickling the peppers in a jar. For all options, though, the longer you store the product, the lower the quality becomes. We recommend never storing peppers for more than a year.

Freezing peppers whole

It is possible to freeze whole peppers. Wash the peppers and dry them well before putting them in the freezer. It is important to put the peppers in the freezer separately so that they do not stick together and damage them as soon as you take them out of the freezer. When the peppers are completely frozen you can store them in an airtight freezer bag with a date sticker on it. If you need a pepper you can easily take it out and rinse it under lukewarm water. After this, the peppers can be used again as a fresh pepper. Just keep in mind that they have a softer texture after thawing. During the freezing process, cells in the pepper snap and this causes the pepper to have a softer texture.

Freezing ground chilies

It is also possible to grind the peppers first before storing them in the freezer. You can do this in a jar or in an ice cube mold. Every time you need some chilies you take out 1 cube, wait until it thaws and then it is ready for use.

Drying your own peppers

A completely different way is to dry the peppers. This is ideal for flavor retention and longer shelf life (up to a year). You can dry them yourself very easily. There are several ways to dry peppers, the traditional way is via air drying. You do this by slicing the peppers and placing them in a dry, warm place or stringing them on a wire and hanging them up. This process only takes several weeks to months. For a faster method, you can also dry the peppers in the oven or food dehydrator. The dried peppers are best stored in a sealed jar or airtight container.

Read our blog with more information on drying peppers yourself here.

Pickling peppers

Pickling peppers is less commonly used than freezing and drying, but is certainly no less good! Pickled peppers usually need at least 24 hours to soak in the flavors, but it is better to leave them for several days or even 1 to 3 weeks for optimal flavor. The longer you wait, the more intense the flavors become.

Of course, you can buy a ready-made jar from the store, but in the end there is nothing more fun and delicious than to make it yourself, but how exactly do you do that? Quite simply! 

Ingredients:

• 1kg fresh peppers or peppers
• 250ml of water
• 1 liter of vinegar
• 2 tablespoons of salt
• 2 tablespoons of sugar
• 2 bay leaves
• Add one or more of these seasonings of your choice - peppercorns/garlic/ginger/cardamom/dill seeds/cinnamon sticks

Preparation:

1. Wash the peppers and remove the stalks. Cut the peppers into rings or pieces.
2. Bring the water with vinegar, salt, sugar and any seasonings to a boil and let it soak for 10 minutes.
3. Place the sliced chilies in a clean weck jar and pour over with the hot herb vinegar. Top up to above the rim, wipe the edges with a clean damp cloth and tightly close the lid.
4. Place the jar upside down so that it draws vacuum and is perfectly sealed.

Leave for at least 24 hours or preferably 1 to 3 weeks before use. Store in a cool and dark place and keep closed for at least 1 year. Once opened, we recommend using up the jar within 1 month.