The best recipes for pickled ram’s horns. You will never buy them in the store again!

What’s at home counts. And exactly that and much more applies to home-made meals and products.

These recipes for boiled ram’s horns are no exception, and you will never go back to the ones you bought.

Everyone can find their favorite here, which will suit their taste.

Try them with us!

Spicy preserved ram’s horns

Pickled hot peppers are a delicious and easy way to preserve their great flavor. Store the loaded goodness in a jar in the fridge and serve with sandwiches, pulled meat or nachos.

What will we need

  1. 500 g of lamb’s horns (cut into slices)
  2. 50 ml of white vinegar
  3. 50 ml of water
  4. 25 g of sugar
  5. A teaspoon of mustard seed
  6. A teaspoon of coriander seeds
  7. 2 bay leaves
  8. A teaspoon of chili
  9. Garlic (pressed)


  1. Wash the canning jars thoroughly with warm water and soapy water
  2. We rinse and put them to hand
  3. Wash, clean and cut the ram’s horns into slices
  4. Stack the chopped peppers in jars
  5. Pour water into the pot and bring it to a boil
  6. As soon as the water starts to boil, add vinegar, sugar, salt and the rest of the spices
  7. Pour the hot liquid over the peppers in the jars
  8. We wipe the necks of the glasses and close them with lids
  9. We tighten the lid properly
  10. Place the glasses on a towel and let them cool completely to room temperature
  11. Store the pickled ram’s horns in a jar in the fridge or in another cool place and use them within 4 months
colorful hot peppers of various kinds in a spicy pickle.

Pickled ram’s horns in apple cider vinegar

Pickling your own peppers is the best. Prepare fresh hot peppers, water, sugar, vinegar, garlic and other herbs you like and want to flavor the marinade in which they will be pickled. Using the recipe below, you can create an unrivaled home-made treat at home.

What will we need

  1. 800 g of ram’s horns
  2. 400 ml of water
  3. 400 ml of apple cider vinegar
  4. 4 tablespoons of salt
  5. 4 bay leaves
  6. 8 cloves of garlic
  7. 4 teaspoons of whole pepper


  1. Wash the peppers and make a thin cut on the side
  2. The notch will help the peppers to be loaded better when they are whole
  3. Bring water, vinegar and salt to a boil in a large pot
  4. While the pickle is boiling, fill the glasses with ram’s horns, bay leaf, garlic and pepper
  5. Then pour the hot pickle over the peppers, leaving a space of 3 centimeters from the neck of the glass
  6. Let’s wipe the throat
  7. Close the jars with lids and tighten as much as possible
  8. Put the glasses upside down and let them cool
  9. Then label them and store them in the fridge or in a cool place for at least 3 days before consumption
hot peppers covered in apple cider vinegar.

Ram’s horns in sweet and sour lacquer

Fresh peppers are of course delicious, but they are irresistibly good when they are pickled. You can let your imagination run wild and use several different types of peppers together along with different types of pepper. There are no limits in this recipe. Hot, mild, sweet, salty… use whatever variety of pepper your taste buds like!

What will we need

  1. 400 g of ram’s horns
  2. 100 ml of water
  3. 100 ml of vinegar
  4. A spoonful of salt
  5. A spoonful of sugar
  6. A handful of dill
  7. 3 cloves of garlic
  8. 2 tablespoons of whole pepper
  9. A teaspoon of celery seed
  10. Bay leaf (on glass)
  11. Horseradish leaf (on glass)


  1. Wash and clean the whole peppers
  2. Pierce each pepper several times with a knife so that the pickle gets inside
  3. At the bottom of each glass, put fresh dill, pressed cloves of garlic and pepper balls
  4. If we decided on a bay leaf or horseradish, we will add those as well
  5. Bring vinegar, water, sugar and salt to a boil in a saucepan
  6. Heat until the sugar and salt dissolve
  7. Before pouring the varnish over the peppers, let it cool slightly
  8. Meanwhile, stack the ram’s horns in individual glasses
  9. We try to squeeze as many of them in there as possible
  10. Finally, pour the varnish over the peppers until they are completely submerged
  11. We wipe the necks of the glasses and close them with lids
  12. Let the jars with the varnish cool down, then place them in the refrigerator
  13. Let them rest in a cool place for at least 2-3 weeks before consumption

This recipe for preserved ram’s horns is best for consumption within 6 months .

Spicy peppers in a sweet and sour glaze with spices.

Fermented ram’s horns

As late August turns into September, peppers start arriving in our CSA box. A beautiful assortment of common and obscure peppers are popping up, and one of the best ways to preserve them is to throw them in a fermenter and let the good bacteria do the work. This fermented pepperoncini recipe is a great way to start.

What will we need

  1. 300 ml of water
  2. 2 tablespoons of salt
  3. 450 g of ram’s horns
  4. 4 cloves of garlic
  5. Bay leaf


  1. Bring water to a boil in a large pot
  2. Add salt and stir until dissolved
  3. Then turn off the stove and let the water and salt cool down
  4. Stack the peppers tightly in the individual glasses
  5. Add whole garlic and bay leaf between the individual pieces
  6. Cover the ram’s horns with the cooled marinade
  7. Close the jars and let them ferment for 10 days
  8. After 10 days, we will taste the peppers
  9. We ferment until they get your preferred taste
  10. Place the peppers in the refrigerator or in a cool place

If you prefer a more sour taste, continue to ferment the peppers until you get a taste you like, testing every 5 to 7 days at your leisure. If the pickled lamb recipe is made correctly, it will last for about 1 year in brine.

Fermented colored peppers, in brine.

Pickled hot peppers in a water bath

Recipes for pickled ram’s horns are a great way to spice up your winter meals and warm you up from the inside. You can simply add them to each and in no time we will prepare a truly amazing and unique dish.

What will we need

  1. 1 kg of ram’s horns
  2. 10 cloves of garlic
  3. 400 ml of apple cider vinegar
  4. 400 ml of water
  5. 4 teaspoons of salt
  6. 2 spoons of sugar


  1. Place a pot of water on the stove and start heating it
  2. Wash and clean the peppers
  3. We can cut them into slices or leave them whole
  4. If we leave them whole, we will make several cross-sections in them so that they can be loaded and sealed well
  5. We stack them in canning jars
  6. Add garlic to each glass
  7. In another pot, bring vinegar, salt and sugar to a boil
  8. Then pour the vinegar solution over the ram’s horns, leaving a space of 3 centimeters from the throat
  9. Wipe the neck and close the jar with a lid
  10. Place the glasses in a pot of heated water and bring to a boil
  11. We process the peppers in this way for 10 minutes
  12. Then take them out, spread them on a towel and let them cool
  13. When they are cold, we check the seal by squeezing the center of the lid, which should not have any play, and store in the refrigerator
Hot peppers loaded with vinegar, garlic and salt.

How to home canning?

At the beginning of everything, there is sincere joy when we see how our garden begins to bloom. We are looking forward to a great harvest. But when the harvest time comes, we may be afraid of what we will actually do with it. Fresh fruits and vegetables don’t last long, so we start looking for a solution. That solution is canning and loading. This is the ideal way to process and preserve the delicious harvest so that we can then enjoy it all year round.
Several canning techniques are known, including for example:

  • in the oven
  • in a crock pot
  • in a classic pot
  • in the dishwasher

These go hand in hand with some principles that we must adhere to in order for canning to be successful.

Follow the principles of hygiene

Make sure that all the tools you use for canning are clean. Before canning, sterilize jars and lids in boiling water. Or if you deem it appropriate, buy brand new ones, but also rinse them in hot water before use and let them drain on a clean towel.

We NEVER taste the jam directly from the wooden spoon that we mix it with or use for work. We always take a clean spoon to hand.

Canning in the oven

This method may seem simple to us at first glance, but appearances are deceiving. Maintaining a consistent temperature in the oven is almost a superhuman feat. So, if you have no other option than this, get a helper in the form of an oven thermometer, so that your canning will be a success.

In the lower part of the oven, place the tray on which we place the glasses. We pour 3-4 centimeters of water into it, which we add during the canning process.

The glass must not touch.

The temperature and duration of canning depend on the type of oven.

Canning in a canning pot

The helper in the form of a canning pot is perhaps the best invention when it comes to canning.

It also includes a thermometer, which makes the whole process easier for you and guarantees a better result.

Handling the pot itself is very simple and anyone can do it. All you have to do is stack glasses in it and watch the thermometer.

Canning in a classic pot

This method of canning has one major disadvantage, namely carbonizing so that the jars do not touch each other. Otherwise, they risk cracking.

The trick is to line the bottom of the pot with a tea towel so that they cannot knock against each other or the bottom of the glass.

We then pour water into the pot so that it reaches ½ glass and gradually bring the temperature of the water to 80-90 degrees. We maintain this temperature for approximately 1-1.5 hours.

Canning in the dishwasher
All you have to do is place the filled glasses in the dishwasher, always with the lid up, and turn on the cycle at a temperature of 70-80 degrees.

Then take the glasses out of the dishwasher and place them on a dry cloth with the lids down.

Unfortunately, you can’t kill two birds with one stone. When canning, do not wash other dishes or insert a washing capsule.

Many of these stewed ram’s horns recipes mention that they make a great addition to any meal if you’re a foodie and enjoy spicy and hot flavors.

But what exact recipes would we recommend so you can enjoy them in all their glory?

For meat lovers, we recommend cooking beef noodles , with which the heat of the peppers will stand out beautifully.

If you prefer a meat-free diet or just avoid eating red meat. In that case, try a combination of pickled lamb’s horns and a nice light salad with fresh vegetables .

Or serve them to nibble on fresh pastries and homemade pork spread when you have an unexpected visitor. You will see how it makes the spread special. Everyone will taste and enjoy as they please.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.