The best way to air dry peppers and garlic is to string them in bundles or hang them in a dry, well-ventilated area out of direct sunlight. It preserves their flavor for cooking—and if you do it right, they double as rustic kitchen décor too.
🌶️ Why Air Dry Peppers and Garlic?
Peppers and garlic are two of the few pantry staples that actually benefit from air drying. They have tough skins, relatively low internal moisture, and can be stored whole, which makes them perfect for stringing and hanging.
You get:
- A long shelf life (up to 12 months)
- Maximum flavor and aroma
- Zero need for electricity or gadgets
- A decorative way to store food—especially if you’re into that cozy farmhouse vibe
✅ Best Peppers for Air Drying
Choose thin-skinned, whole peppers—the kind that dry out without rotting from the inside.
| Great Options | Avoid |
|---|---|
| Cayenne | Bell peppers (too thick & moist) |
| Thai chilies | Jalapeños (better sliced & dehydrated) |
| Serrano | Banana peppers |
| Ghost peppers (with care!) |
👉 More: What Not to Dehydrate: Foods That Fail or Get Unsafe
🧄 Garlic: Braids or Bulbs?
Garlic is one of the oldest air-dried crops in the book. You can dry it two ways:
🔹 Whole Bulbs (Simple Method)
- Leave roots and tops intact
- Brush off dirt—don’t wash with water
- Tie in bundles of 5–6
- Hang in a dry, shaded space with airflow
Takes about 2–3 weeks to fully cure.
🔹 Braiding Softneck Garlic
- Trim roots, but leave long stems
- Soften stems by soaking in water for 10 minutes
- Braid with twine as you would hair, layering bulbs in as you go
- Hang braid in cool, dry place—looks great and stores well
👉 Related: DIY Air Drying Rack
🛠️ Hanging & Drying Tips
✔️ Setup:
- Use cotton twine, fishing line, or even dental floss
- Leave space between each pepper or bulb to prevent mold
- Hang in a spot that’s:
- Dry
- Ventilated
- Out of direct sun
- Away from stove steam or moisture
✔️ Drying Time:
- Peppers: 7–14 days depending on type and humidity
- Garlic: 14–21 days for full cure
👉 Tip: Check drying progress by gently squeezing—when fully dry, peppers feel brittle and garlic skins rustle.
🫙 Storing Once Dry
After drying, you can:
- Leave them hanging (if used regularly or decorative)
- Snip into jars with oxygen/moisture absorbers for long-term storage
- Grind into flakes or powder for seasonings and spice mixes
👉 How to Make and Use Dehydrated Powders
🎨 Want to Use Them for Décor?
- Use braided garlic or red chili ristras as functional wall hangings
- Spray lightly with clear matte food-safe shellac (optional) to prevent dust
- Replace every 6–12 months if in kitchen heat zones
Final Thoughts
Air drying peppers and garlic is one of those rare win-wins: it’s easy, beautiful, and totally practical. Whether you’re making rustic ristras or just hanging them in the pantry, this method preserves color, taste, and shelf life with no gear and zero fuss.
Thanks for stoppin’ by!
Jelly Grandma
👉 New to air-drying and want to learn the basics? Check out How to Air Dry Food Safely and Naturally.
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.