How to pickle peppers so as not to be bad? How to pickle peppers is delicious

How to make pickled peppers that are delicious and not bad:Clean all the wild peppers, pick out the bad ones by the way, wash them and put them on the breathable tools to dry the water, and wash a little garlic and ginger for later use.

After boiling the water in the pot, add a small handful of peppercorns, a handful of rock sugar, and then add salt, add about 30g of salt to a pound of water, stir well and turn off the heat after boiling, the seasoning water is ready, let it cool for later use.

These wild peppers have been completely dried and then the stems of the wild peppers are removed.

Next, slice the garlic and ginger. Now that all the ingredients are ready, put the wild pepper into the waterless and speechless clean sealed jar prepared in advance, add ginger slices and garlic, then add half a bottle of pickled pepper and pickled pepper water into it as an introduction, and then pour the cooling seasoning water into it, and finally add a small amount of liquor, cover the sealed lid and seal it in a cool and dry place, and you can eat it after half a month.

Usually no matter what dish you pickle, if it is bad, there will be a layer of white fungus on the surface of the pickle, so you should pay attention.

There is one thing to pay attention to before pickling the chili pepper, you must first cut off the chili stem of the chili pepper with scissors, pay attention! Be sure to use scissors, do not wait to pull them out directly, for example, when you eat grapes one by one, the place where the grapes and the stem are connected will be damaged anyway, and the same is true for the pepper, you must leave the place where the head is connected, otherwise the pepper will deteriorate after soaking for a long time, and it will affect the taste, and the surface of the pepper should not be damaged in any way.

There is also the fact that the peppers are washed before pickling, and then they can be marinated only after the water droplets or something have dried up.

Of course, no matter what you pickle, you must choose a pickle jar with a rim, and you must put water on the rim of the jar, as long as it is dry, you must put it, and this water plays a role in sealing the air.

Finally, the water along the altar and the jar can not be stained with a little grease, otherwise there will be that kind of white fungus, and oh, the chopsticks for picking vegetables must be specialized, or cleaned, and you can't use the chopsticks that you usually eat casually, because there is grease on the chopsticks that usually eat.

The above is my own little experience, you can try it.

Pickled peppers are a good thing, and many pickled pepper dishes can't do without it.

Ingredients for homemade pickled peppers.

500 grams of green millet chili pepper 50 ml of high liquor.

150 ml vinegar 15 g salt.

10 grams of sugar and a clove of garlic.

300 ml of cold boiled water for ginger.

The practice of homemade pickled peppers.

Step 1: Wash the millet peppers and dry them thoroughly.

Step 2 Pour cold boiled water, high liquor, salt, sugar into an oil-free sterilized glass container, add ginger slices, slice garlic cloves, and add millet chili.

Step 3: Cover the bottle with plastic wrap and close the lid. Buckle upside down for a day or two.

Step 4: About a month and a half, pickled peppers are fine.

Step 5: Cooking a variety of coleslaw is great!

Cooking tips for homemade pickled peppers.

1. All containers must be oil-free. 2. When putting in the rice pepper, the liquid should be soaked in the rice pepper, and if it is not enough, the vinegar should not be poured. 3. The chopsticks for taking peppers must also be oil-free and water-free, otherwise they will be mildewed. 4. The stem of the millet pepper can be removed, but don't remove the stem.

The pickling method of pickled peppers is as follows:

Ingredients: 400g chili pepper

Excipients: appropriate amount of edible salt, appropriate amount of ginger, appropriate amount of high liquor, appropriate amount of celery, appropriate amount of cold boiled water.

Steps. 1. Wash the chili pepper with water and remove the stem.

Steps. Second, the water cost of drying chili peppers is reserved.

Steps. 3. Wash the celery and ginger and cut them for later use.

Steps. 4. Put an appropriate amount of cool boiled water in the container, add an appropriate amount of edible salt, and the ratio of water to salt is 1:10.

Steps. 5. Add chili, celery and ginger slices.

Steps. 6. Add an appropriate amount of high liquor.

Steps. 7. Cap and seal for 20 days.

Steps. 8. The pickled pepper is completed.

1. Ingredients: 400g2 of large chili pepper, auxiliary materials: appropriate amount of edible salt, appropriate amount of ginger, appropriate amount of high liquor, appropriate amount of celery, appropriate amount of cold boiled water 3, Wash the chili pepper with water and remove the stem.

4. Dry the pepper and keep it in water. 5. Wash the celery and ginger and cut them for later use. 6. Put an appropriate amount of cool boiled water in the container, add an appropriate amount of edible salt, and the ratio of water and salt is 1:

Add the chili, celery and ginger slices. 8. Add an appropriate amount of high liquor. 9. Cap and seal for 20 days.

10. The large pickled pepper is made.

Steps. 1. Buy some fresh green peppers, which are very spicy and are best used to make kimchi. After buying the chili peppers, wash them with water and do not remove the chili stems.

Remove from the pot, add half a pot of water to boil, pour a little white vinegar, pour the chili pepper into the pot and blanch, blanch for 2 minutes, then remove and drain.

Steps. 2. After the pepper is cooled, put it into a large basin, add some salt and stir evenly, and then let it stand for a few hours, all the water contained in the pepper will come out, pour out the water, drain the pepper, pour in half a bag of salt, stir the pepper evenly, and pour it into a waterless and oil-free sealed jar.

Steps. 3. Pour white vinegar into the sealed jar, cover the pepper with the liquid surface, and then sprinkle another layer of salt on the top, cover the sealed jar, isolate the air from entering, and marinate for 30 days and 50 days. It can be eaten directly, or it is very delicious when used for stir-frying, and the juice in the jar is poured a little when stir-frying, and the taste is very delicious.

Precautions] After blanching, the chili pepper should be cooled naturally, and it cannot be cooled with water, as the chili pepper will rot after being dipped in raw water.

When pickling pickled peppers, use whole peppers, so don't remove the stems and seeds.

The place where the jar is placed is also important, and it is required to be protected from light, constant temperature, and dry.

Cut the gizzard from the middle and beat the knife.

Slice the garlic, cut the green Hangzhou pepper into small pieces, chop the wild pepper, slice the ginger, cut the green garlic into small pieces, and cut the pepper into small pieces.

Put the chicken gizzard in a large bowl, add 3 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken broth powder, grasp well, and marinate for 5 minutes.

Put 500 grams of oil in the pot, heat the oil until it is 70% hot, pour in the chicken gizzards, and remove the oil until it is eight mature.

Leave a little oil at the bottom of the pot, add 20 grams of garlic, 20 grams of pickled pepper, 10 grams of ginger, and 10 grams of chili pepper and stir-fry until fragrant.

Pour in 100 grams of green Hangzhou pepper.

Stir-fry until fragrant, add the chicken gizzard, pour in 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken broth powder, 20 grams of light soy sauce, 30 grams of green garlic, and stir-fry evenly.

Stir out the pot over high heat.

1. Materials: Kimchi jar clear water, kimchi salt, the ratio of water and salt is about 1 kg of water with 60-80 grams of salt Ingredients (star anise), kaempfera, pepper.

5. Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and the chili pepper will be ready after 7-10 days.

How to pickle peppers is deliciousIf you want to pick up the pepper, you should wash the pepper according to it, and then soak it in salt water according to some of it, so that the pickled feet are soaked. It's delicious!

Method. 1. Wash the peppers the night before and put them on the balcony to dry.

2. Wash the kimchi jar, pour in a bag of salt, sprinkle a little peppercorns, and pour in cold boiled water.

3. Put the dried chili peppers (or other ingredients - cowpeas, ginger or something) into the jar and pour in a little liquor.

Tips. 1. Kimchi has 5 elements: kimchi jar + salt + cold boiled water + wine + ingredients.

2. If the kimchi is "raw flower" - it is some white, a little bit of moldy signs, as long as you pour some liquor in the jar, it will be fine. Don't throw this jar out and waste it.

3. Generally, it can be eaten in about 1 week, and if the salt is left for many days, it will be fine. There are no special restrictions.

Here's how to pickle the chili peppers so they won't rot:

1. Remove the stems of the chili peppers and wash them, peel the garlic and set aside.

2. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle, pour in salt and sugar, the ratio of salt and sugar is 1:1. Stool brother.

3. Pour in soy sauce, marinate the chili peppers, and soak for 20 days.

Pickled chili pepper is a kind of pickled product processed by wet fermentation, which is a type of Sichuan pickle. Generally, it needs to be marinated for about a month.

Pickled chili dishes specialize.

1. Pickled peppers with two wattle strips.

This kind of chili pepper is relatively long, spicy and delicious, and has a full aroma, which is inseparable from the production of traditional Sichuan cuisine with fish-flavored shredded pork.

2. Soak peppers in bullets.

This pepper is shorter, chicken-heart-shaped, and spicy enough, because it is well formed, it is often used in pickled pepper dishes, and it is rarely processed into puree or cut into small pieces.

3. Jalapeño chili peppers.

This kind of pickled pepper is not produced in Mexico, but introduced from Mexico, it is cultivated in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, and after soaking, it can be used as an appetizer, but it is not used very often in the pickled pepper series of dishes. Kimchi is tender and crisp, which can enhance the appetite for coarse lead and help digestion and absorption.

Pickled peppers

Commonly known as "fish spicy", it is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour, as early as a few years ago, the pickled pepper series dishes made with it are more popular in Sichuan.

The tricks for pickling pickled chili peppers are to choose fresh chili peppers, leave the stalks and cuts, control the amount of salt and liquor, and keep the containers clean and sealed.

1. Pick fresh peppers.

The selection of pepper materials is very important, you must choose fresh green and red peppers before eggplant, it is best to be just picked, and you must not choose the kind of peppers that have been let go for a few days, because such peppers have poor absorption of salt, and it is easy to soak them.

2. Leave the pedicle and scratch.

To make pickled peppers, be sure to leave a little stalk when pruning. Because it is difficult for the skin and salt of dried chili peppers to penetrate in, then Liuti can allow the pedicle to suction and pat to collect salt water into the inside of the chili, and the chili peppers will not rot. You can also use a knife to make a small cut in the pepper, so that the salt water can directly enter the inside of the pepper, and the soaked pepper is very crisp and will not be soaked.

3. Control the amount of salt and liquor prepared by He Qing.

Salt is the main condiment of kimchi, and kimchi water must be added with a sufficient amount of salt. To make pickled chili peppers, add water and salt in a ratio of 4:1 to make brine, and then according to the brine and liquor 50:

1 ratio, add a high concentration of liquor. Adding wine can not only sterilize and disinfect, but also accelerate the penetration of salt.

4. The container should be clean.

The container used to make pickled chili peppers must be clean and free of raw water. In addition, remember that the chili pepper must not be soaked with ginger, nor with sauerkraut, otherwise the chili pepper will quickly break the skin and become an empty shell.

5. Do a good job of sealing.

It is best to press the chili pepper tightly, and then cover the jar with a lid, and seal it with water along the jar to prevent outgassing. Don't ignore this step, many kimchi fail in the end because this detail is not done well and the previous efforts are wasted.