How to pickle chili, simple order.

Cut the peppers and cut them into small pieces. Chop the garlic. Finely chop the ginger.

Pour in chili, garlic, ginger and a few tablespoons of whiskey, add a few tablespoons of salt and a tablespoon of sugar. Stir well the ingredients in the dish, pour into the bottle, seal the mouth, and put it in the refrigerator for about two weeks.

Pickled peppers. Material: Pepper.

Method: Wash the chili peppers, put them in the jar, a layer of salt, a layer of chili peppers, and finally put some aged vinegar, cover it, seal it in the refrigerator, and eat it for a day.

The chili peppers should be washed first and then dried off the water on them, then chopped the chili peppers, put salt, and then put them in jars or bottles, and then pour in the oil, it's ok, remember not to get wet during the production process, I see my mother has done it many times.

Stir the chopped chili peppers and minced garlic, then add the salt. You can put some non-spicy green peppers appropriately. It has the flavor of green peppers. That's the easiest way to do it.

Wash it, then let it dry, and finally put it in a jar with a little pickling salt.

How do you cook pickled peppers? Clean the chili peppers, add the eggplant to minced garlic, soy sauce, rice vinegar mineral water, add rock sugar, high liquor, stir and put in a container to refrigerate.

Bring the water to a boil and let it cool, then add the salt to the chili peppers.

Add chili pepper and salt to the bottle, add soy sauce (do not take up raw water), seal! Watertight!

Chop and mix with chopped green onions, chopped coriander, etc., add salt, monosodium glutamate, soy sauce and vinegar.

The easiest thing to do is to stir the pepper and salt.

Wash and dry, add more salt.

Farmhouse pickled peppers, with detailed proportions and recipes, especially rice, super delicious.

The chili pepper can be eaten after marinating it for half a day!

The child asked my wife why there was no wife in the cake? What do you say?

Such chili peppers are not spicy and sour to taste.

It's cold and it's the season of pickling chili sauce again.

Method 1:

Green peppers or small red peppers can be pickled. Before pickling, prick 3 or 4 holes in the fruit with bamboo needles to expel the air inside the fruit, infiltrate the salt water, and prevent rotting in the fruit. Place the pierced peppers and salt in layers into the marinating vat.

Marinated in the ratio of 5 kg of chili pepper to kg of salt.

After salting, pour the tank once a day or every other day, stop pouring the tank after 15 to 20 days, and start storage. You can also divide the pepper and salt into two layers into the tank, that is, the pepper is first loaded into the tank, and then all the salt is put on the top of the pepper, and every 50 kilograms of pepper is used with kilograms of water, and then slowly poured into the tank. Before the salt is completely dissolved, the cylinder is poured twice a day, and once after dissolving.

2 After 3 days, the cylinder is compacted and sealed, and stored. In order to prevent rain, the top of the cylinder should be covered. But it should not be sealed tightly to avoid heat and rot. When there is a shortage of water in the tank, salt water should be added in time. It can be eaten in portions after one month.

Method 2: 10 catties of fresh chili, 5 catties of soy sauce, 1 catty of salt, 4 taels of sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of high liquor, appropriate amount of monosodium glutamate, appropriate amount of pepper, spices, cinnamon, and green onions.

Method: Boil (sterilize) the soy sauce and let it cool. Heat the salad oil with an appropriate amount of peppercorns, spices, cinnamon, and green onions into the pot to make the fragrance. After making a soup with the above accessories, add chili peppers (chili peppers should be cut or pierced), and the soup should be submerged with chili peppers. Serve in a few days.

Pickling method:

1. Choose the chili peppers.

2. Wash, dry the water outside, then remove the pedicle and cut it into rings about half a centimeter wide;

3. According to the amount of peppers to be pickled, take a clean glass bottle, a layer of peppers and a layer of salt, it is best to compact some while loading until it is finished;

4. Boil an appropriate amount of vinegar to cool and pour it into a glass bottle, because the pepper has been pressed relatively firmly, so you can marinate the pepper without too much vinegar.

5. Just place it at room temperature in winter, if you are afraid of damage, it is better to put it in the refrigerator. It can be eaten after marinating for about half a month. One.

First bring the water to a boil, add table salt, preferably a little more salt, and let the water cool. Pour into a container, the container is best to choose a special pickled food. Put the radish peppers, use clean and non-sticky chopsticks, put the peppers in a container in order, cover with a lid, and it is best to choose a jar with a better seal.

It can be eaten in about half a month. It is best not to open the lid during this period, and use clean and non-stick chopsticks when eating.

2. The method of pickling chili peppers Ingredients: 5 kg of fresh chili pepper, 5 kg of sugar, peanut oil, salt, soy sauce, fresh ginger, garlic, white wine, 50 grams of monosodium glutamate.

Method: Wash the peppers and dry them, cut them into two slices, do not cut off the top of the peppers, and marinate the peppers with catties of salt for later use. Boil the soy sauce and peanut oil separately, let them cool, and cut the ginger and garlic into slices.

Pour the peanut oil into the chili pepper and stir well, put it into the jar, and then pour the sugar, salt, soy sauce, fresh ginger, garlic, liquor, and monosodium glutamate into the jar together and mix well with chopsticks, seal the mouth of the jar with a plastic bag, and wait for 48 hours before eating.

Adopt it

Ingredients: Red pepper (500g).

Excipients: garlic (250g).

Wash the red pepper and dry it for half a day, not in the sun. I forgot to take a picture yesterday.

Peel the garlic, wash and dry.

Cut the red pepper into small pieces and chop it with the garlic, adding an appropriate amount of salt on the way to chop it finely. Remember to bring disposable gloves and don't let the peppers splash on your eyes or **, otherwise it will hurt.

Put it in a container, preferably a glass bottle, but I'll put it in plastic, that's okay.

Add sugar and finish with a drizzle of soy sauce.

The own pickled chili rings are so delicious and hugely simple

Farmhouse pickled peppers, with detailed proportions and recipes, especially rice, super delicious.

The chili pepper can be eaten after marinating it for half a day!

Such chili peppers are not spicy and sour to taste.

It's cold and it's the season of pickling chili sauce again.

Here's how to pickle peppers:

1. First of all, we should clean the green pepper with water, because there are many pesticide residues on the surface of the green pepper, which we cannot observe. Soak in water for 5 minutes, and then wash the green pepper several times by kneading to make the green pepper completely clean.

2. When cleaning the chili pepper, the chili stem must be retained, and it cannot be removed, because the chili stalk can well prevent water from entering the inside of the chili pepper, so as to improve the preservation time of the chili pepper and ensure the taste of the chili pickled. After the peppers are cleaned, we need to prepare an iron pot, add more water to the pot, boil the water over high heat, add the prepared green peppers to the boiling water, blanch them for two minutes, and then take out the blanched peppers for later use.

3. Blanched peppers need to be spread out, all the moisture on the surface of the peppers is dried, and after the peppers are completely dried, prepare a larger pot, put the peppers in the big pot, and add 20 grams of salt to it, grab and mix the peppers by hand, grab and mix the salt and peppers evenly, and marinate the peppers for two hours. When the time is up, some of the water will be pickled in the pepper, and after the water is discarded, prepare a small bowl of white vinegar and add it to the pepper, and mix it with the pepper evenly.

4. Finally, we only need to prepare a clean glass bottle, the glass bottle must ensure that it is waterless and oil-free, and then put the prepared pepper into the glass bottle, and the vinegar sauce is also added to the pepper, and cover the lid to seal the pepper for pickling.

Chili pepper is an extremely common and nutritious food in our daily life, many friends will go to the supermarket to buy some chili peppers and put them at home to eat. However, some friends find that they don't know how to pickle garlic moss when they use chili peppers, and pickled chili peppers are a kind of side dish that many people love. So how should we solve this situation where we don't know how to pickle peppers?

So let me introduce the steps of pickling chili peppers.

Step 1:

Wash the chili peppers you bought, put them in a clean container and soak them in water, preferably for more than 24 hours.

Step 2:

Stir together vinegar, soy sauce, salt and sugar, and pour the dust into a pot to heat.

Step 3:

Put the boiled juice aside to cool for later use, take out the soaked peppers to control the moisture, and put them in the jar of pickles.

Step 4:

Pour the boiled sauce into the pai qing to the chili jar so that the juice submerges the chili peppers. Finally, put in the garlic cloves you prepared earlier. After about 15 days of sealing and storage, you can eat your own pickled peppers, and the peppers made by this method can be kept for a long time.

After reading my method, now have you learned how to pickle chili? If you learn it, share this method quickly, so that more people know how to pickle peppers. While performing the above steps, we need to pay attention to the fact that pickled peppers contain a lot of salt, so we must control the amount of pickled vegetables every day.

That's it for pickling chili peppers.

The easiest way to pickle chili peppers is as follows:

Pickling method 1:

1. When pickling green chili peppers, you can choose 500 grams of long green chili peppers, 500 grams of cold white peppers, 50 grams of white wine, 300 grams of white vinegar, sugar and edible salt, garlic and ginger in excess.

2. Wash the prepared green pepper clean, remove the outside water and then remove its pedicle, simply put it into a clean glass bottle, then cut the garlic and ginger into fine pieces, put it into the glass bottle, and then put the prepared liquor, white vinegar and sugar, and other seasonings into the glass bottle, mix well with clean chopsticks, and then seal the glass bottle, put it in the ventilated ** pickle, and the green pepper outside can be pickled in about half a month.

Pickling method 2:

1. There is another relatively simple way to pickle green chili peppers, you need to prepare a kilogram of fresh green chili peppers, an onion, a head of garlic, 300 grams of aged vinegar and soy sauce, excessive salt and sugar, and other spices such as cinnamon and bay leaves, and then prepare excessive cooking oil.

2. Wash the prepared green peppers, remove the water, cut them into pieces, then put in excess salt, peel the garlic and cut it into garlic slices, and cut the ginger into slices, and mix and marinate together with the peppers. Cut the onion into shreds and stir-fry it in the pan until the onion is soft, then take it out and cool it, and put it with the chili pepper.

3. Put the prepared vinegar and soy sauce, and seasonings such as cinnamon and bay leaves together to boil, boil for another 5 to 10 minutes, then turn off the heat to cool down, simply put the boiled sauce into the chili, mix and marinate with clean chopsticks for three to five days, and the current green chili pepper can be taken out and eaten.

Ingredients: Appropriate amount of chili pepper and appropriate amount of garlic. Excipients: 150 grams of ginger, half a garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of liquor.

Steps: 1. Buy chili peppers from the vegetable market according to personal taste.

2. I shot it directly, cutting it rotten and seeping, and cutting some ginger shreds.

3. Cut the chili pepper, close the garlic foam, ginger foam, and salt stirred, put more salt, and finally put some white wine, which can increase the crispness of the chili.

4. Find two clean and dry bottles, marinate for a week and then eat.

Here's how to marinate the chili peppers: Peel quietlyMaterials: a pound of red pepper, an appropriate amount of shredded ginger, a little bean drum, a few salt, a little sugar, and a small amount of sesame oil.

Steps: 1. Do not remove the chili pepper or pedicle when cleaning, and drain the surface water after washing.

2. Cut the chili pepper and ginger into shreds.

3. Cut it and put it in a basin.

4. Put in a little salt, sugar, Sichuan-style bean drum, mix well and then you can bottle it, the bottle should be washed in advance to dry the water and not stain the oil.

5. After filling the bottle, pour in sesame oil, seal it and put it in the refrigerator, and it will be marinated in about two or three days in summer.