Preserved Thai Chili Peppers in Olive Oil

This is the first year I’ve grown these little peppers and I wanted to make sure I had them for use later in the summer. The below method is not one I created but is a compilation of a couple of different methods I found in my research.

Ingredients

-About 7 ounces Thai chilies

-1 ½ tablespoons kosher salt

-1 cups white vinegar

-1 cup extra virgin olive oil

Prepare the Jars

• Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry instead of placing in the oven.

• Preheat the oven to 250 degrees. Place the jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and allow to cool before filling.

Prepare the Chilies:

• Carefully wash and thoroughly dry the chilies. Then, remove the stalks and finely slice the chilies, seeds included.

• In a glass bowl prepare a vinegar and salt brine. Combine the two ingredients and stir them well. Add the chilies along with their seeds. Ensure that they are covered with the brine, adding more if necessary, using a ratio of 1 tablespoon of salt for each cup of vinegar.

• Stir the chilies then cover them with plastic wrap and set them aside in their vinegar and salt bath for a minimum of 24 hours. Stir once or twice during this time.

• Drain the chilies in a fine sieve and pat dry thoroughly. Pack the chilies into the sterilized jar and completely cover with olive oil. There will be some air pockets; wait until the oil has settled, you may need to add a little extra.

• Store the chilies in a cool, dark place. The chilies will last for about 3 months, but are best consumed within the first 2 as they soften in texture the longer they sit in the oil.