Fresh habanero chilies (approximately 1.200 kg)
Aromatics for brine (bay leaf, black, white, and red pepper, coriander seeds)
White wine vinegar
Wash the habanero chilies thoroughly in a colander to remove any dirt. Dry them carefully using a kitchen towel and paper towels.
Remove the stems from some chilies for salt preservation. Place the rest to dry.
Separate the chilies according to preservation methods and container sizes. Pickle some in a glass airtight container.
Preserve some chilies in salt and some by sun-drying. Freeze some chilies and preserve some in brine.
Steam the chilies for 5 minutes in a steamer. Absorb excess moisture with a bamboo plate and paper towel.
Prepare a salt preservation mixture using 1/3 cup of salt. Combine the chilies and salt in an airtight jar and store in a dry place.
To freeze, place the chilies in a ziplock bag and remove all the air before sealing.
Prepare the brine using the provided ratio of white wine vinegar, water, sugar, and salt. Add the aromatics and brine the chilies.
Regularly flip the chilies during the drying process until fully dried. Store them in a dry container or bag.
Manage the salt-preserved chilies by ensuring they marinate evenly and storing them in the fridge after one week.
Submerge the pickled chilies in the brine, pushing them down if they float. Store the pickled chilies in the fridge after one more week.
Use the chilies within 6 to 8 months, storing them in the fridge after two weeks outside. Discard any chilies showing signs of mold.
Store some chilies in the freezer in a ziplock plastic bag for longer preservation.
Enjoy the spiciness of these preserved habanero chilies throughout the year!