Fresh chili pickling method, pickling method of chili peppers

Here's how to marinate fresh peppers:

1. If you want to pickle green chili peppers, you must first prepare the ingredients, the most important ingredients are 2,500 grams of green chili peppers and 150 grams of garlic cloves, and then there are 150 grams of ginger. In addition, 150 grams of soy sauce, salt, sugar, liquor, and cooking oil, and finally 100 grams of chicken essence should be prepared.

2. Clean the prepared 2,500 grams of green chili peppers, and then cut them into evenly sized pieces. Prepare another 300 grams of edible salt and add it to the chopped green peppers to remove the water from the green peppers.

3. Heat the pot, then add the cooking oil, then add the peppercorns and fry until fragrant, then put in the soy sauce, sugar and salt, etc., and turn off the heat after boiling, so that the prepared juice can cool down naturally.

4. Add the ginger slices to the sauce together with the garlic and white wine.

5. Transfer the green pepper after removing the water to the container where you want to pickle the green pepper, and then add the prepared juice to it, it is best to mix it with chopsticks, so as to facilitate the full contact between the green pepper and the juice.

6. Seal the container of the juice stored in the green peppers, and then transfer it to a cool and ventilated environment, and the edible green peppers will be marinated after a month. However, if you can't wait for such a long time, you can take it out and eat it at any time, just remember to seal the lid tightly after eating.

Let's see how to do it.

1. First of all, we prepare 2 catties of chili peppers, wash them and put them in a ventilated place to dry the water on the skin, and also prepare 3 heads of garlic, peel them and wash them, and put them together with the chili peppers to dry the water.

2. After all the chili peppers are dried, cut them diagonally into even small pieces, so that the chili peppers are easier to taste, and it is also convenient and practical to eat.

3. Put it in a larger basin, cut the garlic into thin slices and put it in the basin, add 60 grams of salt and 50 grams of sugar, because everyone's acceptance of saltiness is different, the amount of salt can be adjusted according to personal taste, stir evenly and marinate for an hour.

4. After an hour, add 150 grams of light soy sauce, 150 grams of balsamic vinegar, and then add 100 grams of pepper oil to the basin.

5. Stir all evenly, then put it into a water-free and oil-free jar, cover the lid, seal and marinate, and take it as you eat after the flavor, which is very convenient.

Ingredient list: 2 pounds of chili pepper, 3 heads of garlic, 100 grams of oil, 1 handful of pepper seeds, 60 grams of salt, 50 grams of sugar, 150 grams of light soy sauce, 150 grams of balsamic vinegar).

Cooking Tips:

1. Because pickled things are afraid of encountering raw water and oil, all kitchen utensils and ingredients should not touch raw water and oil during the production process.

2. When taking chili peppers at ordinary times, you should use clean tools to take enough food at one time, and you can't clip it from the jar while eating, which will easily deteriorate.

Ingredients: 500 grams of chili pepper, 5 tablespoons of edible salt, cold white open is not quantitative.

Steps: 1. Buy this thin-skinned chili, pick the spicy one, wash it, sprinkle it with 5 tablespoons of edible salt, and marinate it for 6 hours.

2. Put the hot sauce in a jar, after it is loaded, sprinkle a spoonful of salt, and pour it with cool boiled water cooled in advance, raw water is easy to spoil.

<>4. Cover with plastic wrap and use three layers, so that the seal is tighter.

5. Be sure to put it in a cool, ventilated and dry place! Do not expose to the sun.

The above content refers to Encyclopedia - Pickled Peppers.

Authentic fresh pepper pickling method:Ingredients: 500 grams of green chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white wine, a little sugar, 3 tablespoons of salt, 1 tablespoon of thirteen spices.

Steps: 1. Wash the chili pepper with the chili stem, wash it well, control the moisture, and remove the chili stem.

2. Cut into small rings (the size is set by yourself).

3. You can wear gloves when cutting.

4. Cut chili rings, add minced ginger, minced garlic, salt, monosodium glutamate, sugar, thirteen spices, and wine.

5. Stir. 6. Fill this pickled jar and press it overnight, and you can eat it, or you can put it in a clean glass jar, put it in the refrigerator, and enjoy it slowly.

7. The finished product is as follows.

Ingredients: 500 grams of colorful chili peppers. Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Remove the stems of the colorful chili peppers and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

Ingredients. Green and red pepper, ginger, salt, light soy sauce, aged vinegar, star anise, Sichuan pepper, sugar, white wine.

Steps. (1) Clean all these peppers first, by the way, pick out the broken or broken ones, clean the peppers, put them on top of the breathable tools, and dry the water first;

2) After all the peppers are dried, remove all the pepper stems, cut all the peppers into small rings, and put the cut peppers into a clean basin without water and oil;

3) Prepare a piece of ginger, wash it in advance and dry it. After peeling the ginger, cut it into slices with a knife, cut all the ginger into a pot and put it in the pot, and add some ginger when pickling the pepper, which can play a role in preservative;

4) Add salt to the basin and stir, generally about 5 catties of chili peppers, add 100 grams of salt, stir well and put aside.

Marinate for half an hour;

5) Pour a bowl of water into the pot and pour in a bowl of light soy sauce. Then pour in two bowls of Shanxi old vinegar and add a few star anise.

And a small handful of peppercorns into the high heat to boil. Finally, add about 30 grams of sugar and stir it and bring to a boil over high heat.

Cook for another 1 minute or so, turn off the heat. Cool the seasoning water and set aside;

6) Pour the seasoning water into this pepper pot after cooling, just submerge the pepper, add a little liquor into it and stir well, add liquor can play a role in disinfection and sterilization, stir well, and then use a clean spoon to load the pickled pepper into the prepared in advance.

Clean inside glass bottles;

7) Seal and preserve, the pickled peppers are ready, so that the pickled peppers are fragrant and spicy, especially delicious, and put them in the shade after covering the lid.

Seal and store in a cool and dry place, so that you are not afraid of breaking it if you keep it for a year.

How to pickle fresh chili peppers:Ingredients: 500 grams of colorful chili peppers.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Remove the stems of the colorful chili peppers and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.