You can pickle green chili peppers without liquor, and the easiest way to pickle green chili peppers

Method 1. 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.

Method two. How to pickle chili peppers.

Ingredients: 5 kg of fresh chili, 5 kg of sugar, peanut oil, salt, soy sauce, fresh ginger, garlic, liquor, 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.

Method three. How to pickle peppers and pickles.

Ingredients: 10 pounds of chili pepper.

Peanut oil: catty.

Soy sauce: 5 pounds.

Ginger: Pounds. Garlic: catties.

MSG: catty. Sugar: catties.

Liquor: catties. Salt: catties.

1. Wash the pepper and dry it in half and marinate it with salt for 3-4 hours.

2. Bring the peanut oil and soy sauce to a boil separately and then cool thoroughly.

3. Wash and dry the ginger and garlic and slice them.

4Put the pickled peppers into the jar.

5. Peanut oil, soy sauce, liquor, garlic slices, ginger slices are put into the basin together, poured into the jar after stirring, and then poured monosodium glutamate and salt water into the jar together, seal it immediately, it is best not to open the lid during the period, and it can be eaten after 48 hours. Later, there was another appetizer on the dinner table at home.

Yes, it can be salted. Remember!

Pickled chili peppers with wine.

Pickled green peppers. Raw materials: green pepper (line pepper); salt monosodium glutamate; Sugar; liquor; Ginger; Garlic; Cooking oil; Soya soy sauce (preferably Amoy brand, relatively pure). In order to facilitate the operation, I write out the dosage, and calculate the proportion of the less, just fine.

Dosage: 10 kg of chili pepper, 500g of salt, 150g of monosodium glutamate, 200g of sugar, 150g of liquor, 100g of ginger, 100g of garlic, 150g of edible oil, 200g of soy sauce, Method First of all, wash the bought chili peppers, spread them out, and dry them.

2. Then dry the chili peppers, remove the chili peppers, and cut them into oblique sections.

3. Cut the garlic into thick slices, and cut the ginger into shreds, without too thin shreds;

4. Put the chopped chili, garlic and ginger in a relatively large basin, pour in salt, sugar, monosodium glutamate, soy sauce, liquor, and cooking oil that is heated and cooled;

5. Stir the chili pepper and the garlic, ginger and various seasonings well, and pay attention to the chopsticks or spoon that stirs the chili pepper must be clean and dry, and can not be stained with water;

6. Put the stirred chili peppers into a washed and dried jar, seal the jar with water, and you can eat it after a week.

Need. The purpose of pickling chili peppers and putting liquor is to remove some bad flavors of chili peppers and avoid some other substances produced during the pickling process; the second is to speed up the fermentation of pickled peppers; The third is to increase the flavor of pickled peppers.

When pickling chili peppers, you can put a little liquor, but you can't put too much, you can put a little bit on it, you can increase the fragrance, and you can also put a little when you are pickling liquor, but you can't put too much.

According to the taste, if you want to pickle the pepper more fragrant, then the pickled pepper needs to be added with wine.

When pickling chili peppers, the liquor should be put in, but not in the chili peppers, but in the container, the liquor has the effect of anti-virus and sterilization, use it to go through the container again, so that the chili peppers will not rot when pickled.

Preparation of pickled peppers

1. We must first prepare enough chili peppers.

2. Then use a needle to prick many small holes in the pepper. The reason for this is that the inside of the pepper can be flavored during pickling, so that the pickling time can be reduced. However, this step is different from other pickling methods, which can still maintain the integrity of the appearance of the pepper, and can also make the finished product more beautiful and appetizing!

3. Since we have pierced many small holes, we can squeeze it with our hands and then expel the air inside the pepper.

4. When putting it in the container, remember to put the pepper pedicle up, then put it in one by one and arrange it neatly and tightly, then put water, liquor, and salt into the bottle, close the lid, and finally shake evenly.

5. Put the bottle in the refrigerator for about a week.

There are two kinds of chopped peppers on our side, one with oil and the other without oil, but there is no wine.

The specific methods are: 1. After the pepper is chopped, put enough salt (taste it with a salty feeling), put it in a pot, take it out to dry it when there is sun, and turn it in the morning and evening, so that it can be dried for a week or two, and there are also those that have been dried for a longer time, you can install the jar, and the water content of the chopped pepper is a little less;

2. After the chili pepper is chopped, put enough salt and put it directly into the jar (you can also dry it and then load it), because the volume of the chili pepper will increase after fermentation, so it can be filled with 7 minutes at most, pour in vegetable oil, and put it for a month after just not passing the chili pepper. Ginger and garlic can be added or not, if used to cook, you can add some fermented bean paste when filling the jar, if you use it directly to eat, you can mix it with pepper noodles, monosodium glutamate, sesame oil (mix it when eating, how much to eat, how much to mix).

The jar containing chili peppers is a pickle jar used by Sichuan people, and if there is an altar edge, it is necessary to add water along the jar frequently to maintain the tightness of the jar. The oil in the chopped pepper above is not to seal the mouth with oil, but to eat it in this way.

Wine is added because alcohol can inhibit the growth of other miscellaneous bacteria, and the acetic acid in wine and kimchi water can also produce lipids, so that it is more fragrant, and the taste of kimchi is not too sour.

The purpose of adding sugar and adding white sugar is to provide organic matter for lactic acid bacteria, and it can also neutralize the flavor of sake, making the taste of kimchi more refreshing.

No, put a little salt, pepper (you can also use sesame pepper), shredded ginger, be sure to boil the water in the kettle to cool and boil.

It depends on what you're using it for, if you're pickling pickled peppers, you need to put liquor, and if you're using it for other purposes, you don't need it.

Wash the peppers twice and place them in a ventilated place to dry. Remove the head of the pepper with a knife, cut it in half, sprinkle it with salt evenly, and marinate for half an hour. Heat the pot, pour in the blended oil, add Sichuan pepper and bay leaves, turn to low heat, add green onions, ginger and garlic, dark soy sauce, salt, chicken essence, sugar, boil for one minute, turn off the heat, let cool and pour in the liquor.

Put the chili peppers in a container, pour in the sauce, stir well, seal the rock limbs and put them in the refrigerator for 3-7 days before eating. <

1. Wash the chili pepper twice and put it in a ventilated place to dry the water.

2. Remove the pepper head with a knife, cut it in half, sprinkle it with salt evenly, and marinate for half an hour.

3. Heat the pot, pour in the blending oil, add the peppercorns, dates and bay leaves, turn to low heat, add green onions, ginger and garlic, dark soy sauce, salt, chicken essence, sugar, boil for one minute, turn off the heat, let cool and pour in the liquor.

4. Put the chili pepper into a Shanshi container, pour in the sauce, stir well, seal it and put it in the refrigerator for 3-7 days before eating.

Wash the chili peppers, control the moisture, and remove the chili peppers; Cut the peppers into small rings; Add an appropriate amount of minced ginger, minced garlic, salt, monosodium glutamate, sugar, thirteen spices, and wine to the chopped chili rings; Stir well, put in a glass container, marinate overnight and serve. <

1. Wash the chili peppers, control the moisture, remove the chili peppers and put the old socks;

2. Cut the chili pepper into small rings;

3. Add an appropriate amount of minced ginger, garlic, salt, monosodium glutamate, sugar, ten hail and three spices and wine to the chopped chili rings;

4. Stir well and put it in a glass container, marinate overnight and eat.

The pickling method for the whole green pepper is as follows:1. Clean the fresh chili pepper with clean water, then drain the water, remove the excess stalk, and then take a sharp substance and prick seven to eight small holes in the body of the chili, so that it is easier to taste when pickling.

2. Put oil in the pot and heat it, add the peppercorns, cinnamon and green onions and other seasonings to fry the aroma, and then put the prepared soy sauce into the pot and then boil, and then cool down naturally.

3. Put the processed chili pepper into the jar of pickled pickles, and then pour all the prepared sauce into the chili pepper, be sure to let the juice submerge the chili pepper, in the process of pickling, do not enter the raw water, seal the jar after pickling, after about half a month, the whole chili will be all flavored, and you can take it out and eat it at any time when you want to eat.

1. When marinating green chili peppers, prepare eight kilograms of fresh green chili peppers, one kilogram of salt, two kilograms of water, twenty grams of star anise, thirty grams of Sichuan pepper, and twenty-five grams of ginger.

2. Wash the prepared green peppers with water to remove the moisture on the surface, and then use a clean toothpick to prick some small eyes on their surface, and put the green peppers into the jar of pickled peppers after they are tied.

3. Put the prepared peppercorns, star anise and ginger and other seasonings into a gauze bag, put them in a pot, add edible salt and water to boil and boil for five minutes, then turn off the heat to cool down, pour the boiled soup into the pickled pepper jar and mix thoroughly, seal the jar, stir once a day, and do not stir again after five days, let them continue to marinate for twenty days, and the green peppers in it can be pickled.