Chili peppers on a string

I started stringing hot peppers after a friend from Hungary stayed with us for a while last autumn. She showed me how easy it is to dry them and how helpful it is to have good hot peppers on hand during winter, which you can grind or slice as needed. Since then, I haven't bought hot paprika or flakes – I make them at home, directly from the dried peppers hanging in the pantry.

Quick Info

Total time: 30 minutes of actual preparation, plus drying time (1-4 weeks, depending on ventilation and humidity)
Preparation time: 30 minutes for cleaning, stringing, and hanging peppers
Drying time: cannot be rushed; each batch is different
Servings: depends on how much you use, 1 kg of dried peppers lasts for many months
Difficulty: easy, but requires a bit of patience
Recipe type: preservation, winter supplies

Ingredients

1 kg fresh red hot peppers (any variety, but with thin skin)
String
Needle

Preparation method

1. Wash the peppers well under cold running water. I always choose them to be whole, without bruises or soft spots.

2. Let the peppers drain in a colander for 20-30 minutes or as needed, until no more water drips from them. Drying works better if the peppers are well drained.

3. Prepare a long piece of strong string, about the length you want the garland to be. Wrap the end of the string around a suitable needle.

4. Pierce each pepper through the stem, without puncturing the flesh. Slide each pepper onto the string, placing them close together but not forcing them too tightly.

5. Continue until all the peppers are used. For long garlands, group them according to how much space you have in the pantry. Do not overcrowd them to allow air circulation between them.

6. Hang the string of peppers in a well-ventilated place, in the dark or semi-dark (I keep them in the pantry, away from steam and direct light). Avoid damp areas.

7. Leave them there to dry completely. It takes between 1 and 4 weeks, depending on how thick the peppers are and how much airflow you have. They are ready when they are completely hard and lightweight.

8. To make hot paprika, take the dried peppers, break off the stems, and grind them in a clean coffee grinder (only for spices or plain coffee). You can also slice them very thinly if you prefer to have pieces.

Why I make this recipe often

I love it because the peppers last a long time, don't take up space, and you don't need preservatives. I always have either hot paprika or flakes on hand, which I use in any dish where I want an extra kick. I no longer rely on store-bought jars and have no waste.

Tips and variations

Tips

Do not use peppers with thick skin; they take longer to dry and risk molding.
If it's very humid, move the peppers to dry in a heated or more ventilated room.
Check the peppers from time to time; if some become soft or develop spots, throw them away.
The string must be strong enough not to break under the weight of the peppers.
If you want fine hot paprika, make sure to clean the grinder well before and after use.

Substitutions

There is nothing to substitute in the ingredients – all you need is hot peppers, a needle, and string.
You can use green peppers, but the result is not as good for paprika; red ones dry and grind more easily.

Variations

Depending on the type of pepper, you can achieve different shades of heat or flavor.
You can also make garlands from sweet peppers, but for hot paprika, you need hot varieties.

Serving ideas

Dried peppers can be ground and used in soups, stews, pasta, marinades.
If sliced, they go very well sprinkled on pizza, pasta, or Asian dishes.
They can be added whole to some dishes if you want just a light flavor.

Frequently asked questions

How long do dried peppers on a string last?
If they are well dried and stored in the dark, they can last for a year or even longer.

Can sweet peppers be dried on a string?
They can be dried, but it takes much longer and they do not dry as evenly. For this recipe, I only use hot peppers with thin skin.

How do I know when the peppers are completely dried?
When the peppers are hard, lightweight, and no longer release moisture when pressed or cut, they are ready.

Can I use a different type of string?
It is ideal to use natural string (cotton), not thin synthetic that breaks easily, but any strong string works.

Can they be dried faster in the oven or dehydrator?
For the classic method on string, I do not use other heat sources, but if needed, you can finish drying them in an oven at very low temperature with the door slightly open. I haven't done this, but I know it works in case of emergency.

Nutritional values

Estimate for 100 g of dried hot pepper: approximately 280 kcal, 10 g protein, 60 g carbohydrates (most of which are fiber and natural sugars), 8 g fat. The value can vary greatly depending on the variety and water content. Peppers are a good source of vitamin C, but some is lost during drying.

Storage and reheating

Dried peppers are stored hanging on a string or in dry jars, in the dark, at room temperature. They do not need reheating. If crushed or ground, keep them in closed jars, away from steam. I have never had problems with mold as long as the peppers were completely dried before storage.

 Ingredients: 1 kg of hot peppers, preferably red

 Tags:  hot pepper