Instructions on how to make pickled chili at home

Pickled chili is a familiar and attractive side dish in Vietnamese cuisine, adding rich flavor to many dishes. With a harmonious sour, spicy, salty flavor, pickled chili not only stimulates the taste buds but can also be preserved for a long time.In particular, how to preserve chili salt for a long time is something many housewives are interested in so that they can always have this wonderful spice available in the kitchen.Below are detailed instructions on how to make simple salted chili at home, ensuring delicious flavor and retaining attractive crunchiness.

Prepare ingredients

To have a delicious pickled chili dish, choosing and preparing the ingredients is the first and most important step, directly determining the flavor, crispness and preservation ability of the final product. Meticulousness in this step will help you create jars of quality, safe and attractive pickled chili.

Fresh chili

Choose fresh chili peppers, not too old or too young. Choose chili peppers, hot peppers, or chili varieties with moderate spiciness, bright colors, even fruit, no bruises, pests or signs of damage. Chili peppers need to be washed thoroughly under running water, then drained. This is an extremely important step to avoid the chili peppers from getting soggy or scum when soaked. You can leave the fruit whole or slice it depending on your preference and purpose of use.

Fresh chili

Salt

Using coarse salt (sea salt) is best for pickling chillies. Coarse salt helps the chillies stay crisp longer and creates a distinctive rich flavour. The amount of salt needed depends on the amount of chillies and the ratio of the brine.

Water and other auxiliary materials

• Water:Use filtered water or boiled water that has been cooled completely. Clean water is the deciding factor in the clarity and quality of pickled peppers.
• Road:Adding just the right amount of sugar will help balance the saltiness of the salt, making the pickled chili taste more harmonious and delicious. Sugar also aids in the natural fermentation process.
• Vinegar (optional):A little rice vinegar or apple cider vinegar can help the peppers sour faster and add a distinctive flavor.
• Garlic:Peel, slice or crush the garlic. Garlic not only adds flavor, but also has natural antibacterial properties, which help preserve the peppers better.
• Other spices (optional):A few slices of ginger, star anise, peppercorns… can be added to give a special flavor to the pickled chili dish.

Water and other auxiliary materials

Instructions on how to make pickled chili

After preparing all the ingredients, we will proceed with the steps of soaking the chili. This section will give detailed instructions.how to make chili salt to achieve the desired flavor.

Chili preparation

• Rinse and drain:Fresh chillies after purchase need to be washed thoroughly under running water, completely removing dirt. Then, spread the chillies out on a basket or tray, leave in a cool place to drain completely. Make sure there are no drops of water on the surface of the chillies, otherwise they will easily become soggy or moldy.
• Trim the stem (optional):You can leave the stem intact or cut off some of it, but be careful not to cut too close to the body of the pepper to avoid the brine seeping in too quickly and making the pepper soft. If you slice it, you need to cut off the stem completely.
• Chili slices (optional):For whole chillies, you can use a knife to make a few light cuts along the body of the chillies or use a toothpick to poke a few light holes. This method helps the chillies absorb salt and spices faster, shortening the fermentation time.

Chili preparation

Prepare soaking solution

The ratio of salt water is usually 1 liter of water with 50-70g of salt and 20-30g of sugar.

• Put water in the pot, add salt and sugar according to the prepared ratio.
• Boil the sugar salt water mixture, stir well until the salt and sugar are completely dissolved.
• Turn off the heat and let the brine cool completely. This is a very important step, the brine must be completely cool to avoid overcooking or mushy peppers.

Arrange the chili in a jar/jar.

• Use clean glass jars/bottles that have been washed and sterilized with boiling water, then let dry thoroughly.
• Arrange the prepared chili peppers in the jar. You can alternate the chili peppers with sliced garlic or other auxiliary spices (ginger, pepper…).
• Arrange the chillies so that they are not too tight or too loose, making sure all the chillies can be submerged in the brine solution.

Arrange the chili in a jar/jar.

Pour in the soaking solution and cover tightly.

• Once the brine solution has cooled completely, slowly pour it into the jar of chili peppers so that the chili peppers are completely submerged in the water.
• You can use a small heavy object (for example: bamboo tray, plastic bag containing water) to insert on top, making sure the chili is always submerged under the brine, avoiding floating and being exposed to air causing mold.
• Cover the jar/bottle tightly and place in a cool place, away from direct sunlight.

Fermentation time and storage tips

Once the pickling steps are complete, monitoring the fermentation process and storing it properly will help the pickled chili retain its best flavor and quality, especially to how to salt chili for a long time or How to keep chili salt for a long time.

Fermentation process

• Pickled peppers will begin the natural fermentation process. Depending on the ambient temperature, type of peppers and salt content, fermentation times can vary, usually from3-7 day sat room temperature
• During fermentation, the brine may become slightly cloudy and have bubbles forming. This is a normal sign of lactic acid fermentation, which creates a characteristic sour taste.
• When the pepper changes color (usually from bright red to a darker red or slightly yellow) and has a mild, crunchy, sour smell, it has reached the desired acidity.

Tips for preserving pickled peppers

To prolong the usage time and perform properlyHow to keep chili salt for a long time, apply the following tips:

• Cold storage:Once the chili has reached the desired acidity, you should move the jar of chili to the refrigerator. The low temperature will slow down the fermentation process, helping the chili retain its crispness and stable flavor for a longer period of time, possibly up toa few months.
• Ensure flooding:Always make sure the peppers are completely submerged in the brine. If they float and are exposed to air, they are more likely to get moldy or develop a white scum.
• Use clean tools:When removing the chillies from the jar, always use clean, dry chopsticks or a spoon. Avoid letting dirty hands or utensils come into contact with the chillies and the pickling liquid.
• Periodic check:Check the jar occasionally. If you see a thin white film on the surface (which is benign yeast), you can remove it with a clean spoon. However, if there are signs of black or green mold, or if there is a strange smell, you should throw it all away.

Tips for preserving pickled peppers

Signs of standard pickled chili

Standard pickled chili must have a beautiful color (dark red or yellow depending on the type of chili), clear water, no mold, no strange smell. The chili must retain a certain crispness and have a harmonious sour, spicy, salty taste, and the aroma of garlic (if any).

VIOT Minh Trang – Top quality chili supplier for production and export

In the food industry, finding a source of high quality, safe and stable chili ingredients is a key factor for success. VIOT Minh Trang is proud to be one of the chili export businessLeading supplier of a variety of chili products, from fresh chili, dried chili to chili powder, serving both domestic production and export needs.

About VIOT Minh Trang

VIOT Minh Trang is a reputable company with many years of experience in the field of chili production and supply. With a strict quality control process from cultivation to harvesting and processing, Minh Trang is committed to providing chili products that meet international standards, meeting the strict requirements of the market.

Minh Trang is not only a supplier but also a trusted partner of many large domestic and foreign food manufacturing enterprises.

VIOT Minh Trang – Top quality chili supplier for production and export

Minh Trang’s quality chili products

VIOT Minh Trang provides a rich portfolio of chili products, including:

• Fresh chili:Grown and harvested according to VietGAP/GlobalGAP process, ensuring freshness, cleanliness and food hygiene and safety. This is an ideal source of raw materials for chili sauce and pickled chili processing factories or for direct export.
• Dried chili:Dried using modern technology, retaining the original color, flavor and spiciness, meeting the standards for the spice processing industry or exporting to markets requiring whole or piece dried chili.
• Chili powder:Made from selected dried chili, finely ground into different particle sizes, suitable for the spice and instant food industry or as raw materials for factories.
• Other processed chili products:In addition, Minh Trang also provides other processed chili products according to partners’ requirements, ensuring flexibility and diversity in supply.

Minh Trang’s role in the supply chain

VIOT Minh Trang plays an important role in connecting farmers with international markets, ensuring stable output for high-quality Vietnamese chili products.

With a professional logistics system and a team of experienced experts, Minh Trang not only supplies raw materials but also advises and supports customers on technical standards and import-export procedures, ensuring the supply chain runs smoothly and efficiently.

Conclude

In short, how to make pickled chiliat home is not complicated, but it brings a great side dish, contributing to enriching the flavor of Vietnamese meals. The meticulousness in choosing ingredients, preparing and following the soaking steps along with the correct applicationHow to keep chili salt for a long timeis the key to having jars of pickled chili peppers that are sour, spicy, salty, delicious, crispy and can be preserved for a long time. Whether it is a homemade product or produced by professional units like VIOT Minh Trang, quality and safety are always the top factors for pickled chili peppers to maximize their value in cuisine.