Your garden is overflowing with peppers and chilies? Don't let them go to waste! These fruits are a kitchen staple, adding a burst of colour and a spicy kick to any dish. From the garden to the kitchen, transform your surplus into a real treasure trove.
Peppers vs. Chilies: A Matter of Taste
We enjoy sweet peppers, with their crisp and sweet flesh, as a vegetable. They are rich in vitamin C and can be eaten raw, grilled, or cooked into sauces and stews. Chilies, on the other hand, are used as a condiment to spice up dishes. Did you know that capsaicin, which gives chilies their heat, has anti-inflammatory properties? Warning: when handling hot chilies, always wear gloves and avoid touching your eyes. If your hands are burning, avoid using water! Milk or oil are much more effective at neutralizing capsaicin.
Preservation Techniques: Extend the Harvest
Whether your harvest is abundant or you simply want to extend the season, there are several ways to preserve all the flavour of your crops.
Refrigeration: A Fleeting Freshness
- Place whole peppers and chilies in a perforated plastic bag or a paper bag.
- Store the bag in the vegetable drawer of your refrigerator.
- Storage life: about one week.
Freezing: A Practical Solution
This is an excellent option for preserving peppers and chilies intended for soups, stews, and sauces. Frozen peppers may lose some of their crispness, but their flavour is perfect for cooking.
- Cut the peppers and chilies in half.
- Remove the seeds and white membranes.
- Mince them into pieces and spread them on a baking sheet.
- Freeze them for 12 hours, until firm.
- Transfer the pieces to a freezer bag or an airtight container.
- Storage life: up to 6 months.
Drying: Concentrate the Flavour
Drying intensifies the flavour of chilies, transforming them into flakes or powder for the winter.
- Air-drying: Thread the chilies onto a string using a needle inserted through each stem to create a decorative garland. Hang the garland in a warm, dry, and well-ventilated place, away from direct sunlight, until they are completely dry.
- Air fryer or dehydrator drying: Cut the chilies in half and remove the seeds. Spread them in a single layer in the basket. Adjust the temperature to 130 °F (or the lowest temperature) and dehydrate until they are brittle.
Canning: For a Tangy Kick
Canning in vinegar allows you to create condiments and side dishes with a tangy and spicy taste. Make sure your workspace and tools are perfectly clean to ensure safety and proper preservation.
- Sterilize the glass jars.
- Slice the chilies into rings or strips, depending on your preference.
- Prepare a pickling brine with equal parts white vinegar and water, with salt and sugar if desired.
- Place the chilies in the jars and pour the hot brine over them to cover completely.
- Seal the jars and sterilize them in a boiling water bath.
Whether they're dried, frozen, or canned, peppers and chilies retain their vibrancy to elevate your recipes. Which technique will you try first?
