Should you use raw or cooked water when pickling chili peppers?

Summer and autumn is a good time to eat pickled vegetables, such as pickled peppers, pickled radish, pickled beans, etc., at this time the dishes are also the freshest and cheapest, making pickles not only saves money but also tastes good. Do you use cooked or raw water for pickled vegetables? Many people are not sure about this.

In fact, I tell everyone that pickled vegetables must be cooked in water, otherwise the vegetables are easy to spoil. Among the pickles, my favorite is the pickled peppers, which are spicy and refreshing, whether it is a meal or a porridge delivery, it is a perfect match! Here is a way to pickle chili peppers, and the pickled chili peppers are super delicious!

First of all, prepare the necessary ingredients: green chilies, chili peppers or millet peppers. This time I used line peppers, as long as it is not a bell pepper or a fruit pepper, the peppers pickled in this method are delicious!

Ingredients: Sichuan pepper star anise, ginger, garlic, salt, water.

First of all, you need to clean the prepared line pepper, and do not remove the stem of the pepper, otherwise the inside of the pepper will enter the water when cleaning, and it will be easy to spoil when pickling. Peel the prepared ginger and garlic and wash them and dry them to dry the moisture on the surface.

Next, we put the prepared pepper star anise and ginger into the pot, then add an appropriate amount of salt to the pot, and then put an appropriate amount of water to boil over high heat, and then change to low heat and boil for about 10 minutes. Then we prepare a clean container with no water and no oil, and then directly place the dried peppers evenly in the container, and put garlic and ginger slices on top.

After that, pour the cool water into it and drown the chili peppers, and finally pour in some high liquor above 50 degrees, and finally seal it and place it in a ventilated and cool place to marinate for about 10 days. If you like something else, you can also put a small amount of side dishes such as carrots in it. No matter what kind of vegetables are pickled, you can't use raw water, pickle vegetables with raw water, the shelf life of pickled vegetables is very short, and it is easy to spoil.

It's different with cold boiled water, that is, what we call cooked water, pickling vegetables with cold boiled water, storing for a longer time, and easy to keep fresh, distilled water bought in the supermarket can also be used, and you must remember to cool the cooked water you boil.

When pickling chili peppers, should you use raw or cooked water? Many people use the wrong water, no wonder the mold does not smell.

When pickling chili peppers, it is better to use cooked water, because there are few impurities in cooked water.

Of course, there are some microorganisms in the cooked water, which will pose a certain threat to the storage of chili peppers.

This is okay with raw water, but try to use cool white to boil a little better.

Both raw and cooked water can be used to pickle chili peppers, and this depends on personal choice.

I think it's also better to use cooked water to kill the bacteria in the peppers.

In this case, most people use cooked water, which is also a habit.

I think the deep and cooked water should be about the same, so don't let the flavor of the chili pepper be too light.

This mainly depends on personal taste to make the final choice.

Let's make water, there is no need for this thing, everything can be done.

[Pickled chili] [raw materials]: 2 catties of green chili, 1 piece of ginger, 2 bowls of soy sauce, 5-6 slices of ginger, 35 peppercorns, 3 bay leaves, 5-8 pieces of rock sugar, 3 star anise, 55 grams of salt and other ingredients.

Steps]:

Pickled peppers. 1: Prepare 2 kg of green chili peppers, wash them first, and set them aside to control the moisture; Pour 3 bowls of water, 2 bowls of soy sauce, 5-6 slices of ginger, 35 peppercorns, 3 bay leaves, 5-8 rock sugar, 3 star anise, 55 grams of salt, stir evenly and bring to a boil over high heat.

Pickled peppers. 2: After the chili pepper is dried, cut off the root of the chili pepper, put it in a jar or jar, add an appropriate amount of ginger and garlic to the seal of the jar, and then pour the cold sauce into it, pour a little high liquor on the seal, cover the lid and marinate for 25-30 days before eating.

No, fresh peppers release water on their own during the pickling process, making it appear that pickled peppers also need water.

In fact, you don't need to put water in pickling fresh peppers, but you need to clean the peppers. And dry the water, don't pickle the pepper when it's wet, otherwise it will be easy to mold and spoil.

Put in the required ingredients, put in the sun-dried peppers and pickle.

When pickling chili peppers, we must put water, but we must put boiled water, and these water must be cooled, when we pickle chili peppers or other side dishes, we can boil some large water, and then let it cool thoroughly, and then put it together with the chili peppers to be pickled, and add some alcohol when finally sealing, because there is the fragrance of the material, plus the taste of the chili pepper itself, so that the pickled chili pepper is quite flavorful, very delicious.

Of course, pickled chili peppers do not need to be put in water, because if the chili pepper of the heart is put in water, then the chili pepper is easy to rot, so when you eat the chili pepper first, you don't need to put water, as long as you put salt in the chili, it will automatically generate some water, so the pickled chili pepper must not be put in water.

No, wash the peppers by hand first, dry them, and then put them in a small bucket and put salt on them, so that they can be eaten after a week.

Peppers that should be eaten definitely do not need to be drained, if they are put in water, they may cause the peppers to deteriorate.

No, clean the peppers, dry them, cut them into small pieces, put them in a container and add salt! Ready to eat after seven days!

Pickled peppers are, of course, good cooked water. Raw water without boiling contains a large amount of microorganisms, various fungus spores, insect eggs, minerals, and other substances. These substances, when used in pickled peppers, can corrode them, make them spoil, lose their quality, and even change their color and taste.

Cooked water is very different, by boiling, the microorganisms in the water are basically killed, only a very few microorganisms that are resistant to high temperatures still exist, but the degree of harm to peppers in salt water is not great. Most of the inorganic minerals precipitate at high temperatures, reducing the content. Therefore, it is better to pickle chili peppers or cook them in water.

How to pickle the chili peppers that are easy to keep fresh and delicious?

1.Pickle jars for pickling chili peppers should be made in kimchi jars. Because the mouth of the kimchi can be sealed with water, the pickled pepper can avoid being affected by external factors, resulting in excessive microbial content, and sufficient contact with oxygen in the air to produce oxidation, so that the pepper changes color and taste.

The kimchi jar is very convenient to use and will avoid these adverse effects.

2.The selection of materials should be good. Use kimchi water to boil and cool in water.

Peppers should be fresh, free of pests and diseases, and brightly colored (with green, yellow, and red colors), and do not choose to pick peppers that have been left for too long and have lost some of their moisture and then wilted and lost their light color. The salt used should be refined and processed as regular product salt. The stone should be hard granite pebbles, smooth and decent, not larger than the mouth of the can, and the slab-shaped stone, which is like the palm of the hand, should be fully washed before use.

3.The recipe for making chili peppers should be appropriate. The recipe usually used in rural areas is, 8 catties of pickled chili peppers, 1 catty of ginger, 1 catty of garlic, a few leeks, 2 3 catties of cold boiled water, and 2 catties of salt.

If you put too little salt, the pepper will have a sour taste, and if you put too much, it will be too salty, but the pickles are of good quality, and when you eat it, rinse it with water to remove too much salt, depending on the taste of each person. First, cut the peppers, ginger and garlic into your favorite shape, and the leeks can be cut into pieces, wrapped in balls, and scattered. Stir well with salt and vegetables.

Use a clean kimchi jar, pour in the spare cold boiled water, then pour in the prepared vegetables, and try to compact and flatten the vegetables as hard as possible, so that the cool boiled water at the bottom will submerge the surface of the vegetables. If the water is too low, add cold boiled water as appropriate, pickle the vegetables, and then press the prepared clean stones. The mouth of the tank is sealed with water.

In short, this kind of pickled chili pepper is full of color, flavor and taste, and it is really delicious.

All pickled foods, where water is needed, need to be cooled boiled water or purified water.

Pickled peppers with boiling water, cold and cool is the best, hygienic, and not easy to mold, it is best to add a little high liquor, sterilization, antiseptic!

Of course, you should use cooked water, because cooked water is sterilized at high temperature, so the pickled peppers can be eaten with confidence.

It is best to use cold white peppers so that they are not easy to break, and a large number of pickled peppers rely on blocking the empty sectionThe contact surface of gas and pepper loses the upper layer and retains most of the bottom.

Pickled peppers should be cooked in water, that is, cool and white, so that the pickled peppers are not easy to spoil and easy to preserve.

When I smoke these things, I use hot water, boil the cold water, and then pickle the pickles after it cools.

We all know that there are many ways to eat chili peppers, pickling is one of the more popular ways to eat, and many people will pickle chili peppers at home. There are many ways to make pickled peppers, and different methods will have different flavors and textures. So do you use raw or cooked water to pickle chili peppers?

Let's take a closer look!

Pickled peppers can be released with raw water, and after decades of pickled peppers, cooked water has never been put in, and there is no need to put cooked water. Many people may think that there should be no bacteria or microorganisms harmful to the human body in cooked water, and pickled peppers in cooked water will prevent peppers from rotting, or more for life, in fact, this is a misunderstanding, when we pickle peppers, we will put a lot of salt water and salt, and pickled peppers can not be aseptically operated and preserved, besides, there are no bacteria and harmful microorganisms in cooked water? Therefore, pickled chili peppers do not consider the problem of raw water and cooked water, and our human body itself is inseparable from bacteria, let alone pickles.

Ingredients: 5000 grams of fresh chili, 1000 grams of large salt, 2500 grams of brine (500 grams of salt and 2000 grams of water are mixed).

Method: After cleaning the fresh chili peppers, put them on the bamboo curtain to dry for a day, so that the chili peppers volatilize and lose some water, which can make the chili pickled taste better.

After cleaning the container of pickled peppers, sprinkle a layer of salt on the bottom of the container, then place the dried peppers evenly, sprinkle a layer of salt on top of the peppers, and place the peppers according to this step (to control the amount of salt, only half of the salt, that is, 500 grams). Then use stones to compact the peppers, pour in brine, and let the peppers all soak in the brine.

After the peppers have been marinated for a day, remove the peppers and pour them into a jar. On the third day, remove the peppers and place them in a basket to remove the brine. On the fourth day, the peppers are put in a vat, poured in the brine used for the first time, sprinkled with the remaining half of the salt, and marinated for about 20 days before eating.

After the peppers are cleaned, they are dried for a day, which can make the peppers volatilize and lose some water, which is conducive to the pickling of the peppers.

After the chili peppers have been marinated for a day, they need to be poured out, that is, the chili peppers are taken out and put back in, which can make the chili peppers more flavorful.

On the third day, the pepper is taken out to dry, so that the moisture inside the pepper can completely overflow, and the salt water will enter the inside of the pepper, and after a day of drying, the pepper will have toughness.

After a day of drying, the peppers are placed in a jar and brine and remaining salty salt are added so that they can be marinated for a long time.

If you want to pickle chili peppers to maintain their deliciousness, you must pay attention to the storage temperature of the chili peppers, and you can't put them in a place where the temperature is too high, if the temperature is too high, the chili peppers are easy to turn yellow, so you need to store them in a place with a lower temperature. This will keep the pickled peppers less susceptible to spoilage.