How to pickle red pepper Red pepper pickling method and steps

Pickled red peppers are easier to preserve than fresh peppers, and when cooking in daily life, pickled red peppers can also play a good role in enhancing flavor, especially when cooking fish, using pickled red peppers can give the fish a sour and spicy taste. In the process of pickling red peppers, you also need to master certain methods and skills, so what are the small ways to pickle big red peppers?

How to marinate red pepper**.

Ingredients for pickling red peppers.

When pickling red peppers, you need to prepare two kilograms of red peppers, two hundred grams of garlic, two hundred grams of salt, fifty grams of sugar, one kilogram of white vinegar, and thirty grams of high liquor.

Pickling steps of red peppers.

1. When pickling red peppers, you must choose the slender red peppers, and when buying, you must choose the kind of sturdy and thick flesh, not the kind of soft red peppers, and soak the red peppers with water for 20 minutes after buying them, and then wash them with water.

2. Dry the moisture on the surface of the washed red peppers, if you feel that the drying is too slow, you can use a clean towel to dry the moisture on the surface of them, you must not be afraid of trouble, and you can not marinate with water.

3. Put the pepper in a pot, add edible salt to pickle, pour out the pickled water after two days of pickling, then put the sugar and white vinegar together and boil, pour it into the red pepper after cooling, peel the garlic and cut it into garlic slices, and also put it in the red pepper.

4. Pour in the liquor and mix thoroughly, and then put them together in a container that can be sealed to pickle, after fifteen days, the red pepper inside can be pickled, after opening it, you can get the most a strong sour smell, take out and taste, the spicy taste of the pepper has become lighter, the taste is slightly sour, sweet and spicy, it is really tempting.

Pickled red peppers (chopped peppers).

Main ingredients] 2 catties of chili pepper, ginger, garlic, and edible salt are all in moderation.

How to make it]:

1. Choose chili peppers according to the degree of spiciness.

2. Pick out the bad peppers, wash them, and then dry them, you can put them in the sun to dry, and they will dry quickly.

3. Peel and wash the ginger, cut it into thin strips and set aside.

4. Peel garlic, here is a way to peel garlic, which is to slap it with a knife, and then you can directly bring out the skin.

5. After the ingredients are processed, put the peeled garlic and dried chili peppers together and chop them as finely as possible.

6. After cutting, mix the chili pepper with the ginger and stir together with an appropriate amount of edible salt.

7. Find a jar with good sealing (it is recommended to use a wide caliber jar to put in and take out) or a jar to wash and dry, and pack and seal the finished chopped peppers.

tips】:

1. Be sure to wear gloves when cutting chili peppers, and try not to let ** touch the chili peppers, otherwise it is easy to spicy hands. Be careful not to splash the chili juice in your eyes.

2. The ingredients must be dry, not wet with raw water, otherwise it is easy to become sour.

3. The jar containing chopped peppers should be well sealed, otherwise the peppers will turn black and become less fragrant, which is naturally not delicious.

Here's how pickled red peppers are made:1. Wash and drain the red peppers.

After draining, cut into slices (remember to bring disposable gloves or it will be spicy) After cutting, add an appropriate amount of salt, monosodium glutamate, sugar, ginger and garlic slices and mix well.

Prepare a glass bottle, wash it and drain it, be sure to drain it, drain it and put it in the pepper and seal it well (it is best to cover the plastic wrap on the mouth of the bottle and seal it better), you can taste it after a few days, and you can drip some sesame oil when you eat it, it will be more delicious.

1. Wash and dry the chili pepper and leave the stems and cut the edges. If you're afraid of pepper seeds, you cut off the tip of the bottom.

2. Wash and dry the carrots and cut them with a flower knife. There is no flower knife to cut at will.

The above two kinds are a total of ten catties, and the proportion is arbitrary.

3. Wash a pound of ginger and cut it with a knife after it is cooled and dried.

4. Slice one pound of garlic.

The above total is 12 catties, and it is stirred in a stainless steel basin for later use.

2. Add all kinds of seasonings:

1. 8 taels of fine salt.

2. Light soy sauce 2 taels.

3. 1 kg of salad oil.

4. 4 taels of sugar.

5. 4 taels of monosodium glutamate.

o degree above the liquor 4 taels.

Pour the above seasonings into carrots and pepper pots, turn them three times a day, you can use them after a week, turn them once a day after a week, and you can put them in the jar after three weeks.

If you put peanuts, wash 2 catties of peanuts after three days, steam them dryly, soak them in hot water for half an hour, take them out and stand up, put them at the bottom of the basin, and turn them again after a day.

After the autumn weather turns cool, it is suitable for pickling chili peppers, eating burritos, and serving porridge, it is very appetizing to pickle chili peppers.

Why do you put peanuts after three days? Because some of the water has been marinated after three days, you can absorb some juice after putting the peanuts, and the marinated peanuts taste great.

Preparation materials: 500g red pepper, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of white wine, appropriate amount of garlic, appropriate amount of ginger.

1. Prepare a few large red peppers.

2. Wash and cut into thin strips.

3. Put it outdoors to dry naturally.

4. Shred the ginger, mince the garlic, mix the shredded chili pepper with it, add an appropriate amount of white wine, white vinegar, salt, and chicken essence, and then mix well.

5. Put it in a sealed container and marinate it for a day before you can get up and eat.

When it comes to pickled chilies, many people usually make red chili peppers, and few people pickle green chili peppers. Pickled green peppers are grandma's specialty dish, pickled green peppers grandma has more than 40 years of experience, counted, pickled about 1,600 times, no wonder it is delicious!

Pickled green peppers, grandma has two methods, one is to pickle the whole root, the other is to eat it freshly, and share grandma's secret recipe with everyone.

Pickle the whole pickled green pepper.

To make pickled green peppers with whole roots, you must first choose a good chili, the chili pepper is spicy enough, and the pickled chili pepper is delicious, and the non-spicy chili pepper has no taste of chili, which is a punishment for people who are not spicy or happy!

Prepare the sharp peppers to wash and dry for later use;

Remove the head and tail, cut it in half, dig out the seeds, and dry it with the incision facing up for two or three hours;

Clean the pickled vegetable jars commonly used at home, sterilize and disinfect the liquor, and dry it.

Put the chili peppers in the jar, and the soft chili peppers are easier to place in the jar and are not easy to break.

With 3 catties of water, put light soy sauce, vinegar, salt, sugar, monosodium glutamate, ginger, Sichuan pepper, fennel, and bay leaves, boil for a few minutes, and boil into a thick soup of pickled chili peppers.

After the boiled soup is cooled, pour it into the chili jar, and the soup must be covered with chili peppers.

Take an appropriate amount of Sichuan pepper, stir-fry in an oil pan, and keep the pepper oil. Put the cooled pepper oil in the jar and seal.

Remember to use cooked oil, if you want to eat a little more numb, you can also choose sesame pepper, the taste will be a little stronger, very delicious.

Pickled and chopped green peppers. Chop green peppers are made by me in imitation of my grandmother's method, after pickling, no matter how delicious it is to make side dishes, it is also a good choice to make bibimbap, which is quite a meal!

Wash the chili pepper with the chili stem, wash it clean, control the moisture and then remove the chili pepper stalk. On the one hand, it will not spicy the eyes, and on the other hand, it retains the capsaicin and vitamins of the pepper and loses it with water.

Cut into small circles, or cut into sections.

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

Take a pair of clean chopsticks and stir well.

Put it in a pickling jar and press it for 1 hour, kill the water and you can eat it, or you can put it in a clean glass jar, put it in the refrigerator and enjoy it slowly.

How to make it]:1. Cut the red pepper and cut it into sections.

In order to marinate the red pepper more thoroughly, you need to cut the red pepper and cut it into sections. When marinating, put plastic wrap on it, wait for the red pepper to soften and rot, and then start stirring the red pepper, put it in a blender and stir it well.

2. Add an appropriate amount of salt, don't put too much.

After frying the red pepper with scissors, add salt and stir, don't put too much salt, two catties of chili pepper into 120g of salt is enough, then mix well, start pickling, when the red pepper marinated out of the juice, it is basically considered that the pickling is completed.

Crafting tips. 1. Add water and stir the red pepper until it is fine.

Usually avoid adding water to make fresh chili sauce, but if you want to make delicate fresh chili sauce, you need to add water before stirring, a small amount of cold boiled water or mineral water is enough. After that, 2, put it into the meat grinder and grind it until it is fine.

3. Put the red pepper into the food processor and stir at a slight angle.

Put the pickled red peppers in the blender at an angle, so that the peppers will flip up and down in the blender along a larger inclination, making it easier to stir.

4. Red pepper is easy to get to the pedicle, not spicy hands.

It is also a simple and important step to remove the pedicle of the red pepper, first draw the knife along the pedicle, and then pinch the chili pepper with your hand to press it in and then put it out, so that it is much more convenient, and you don't have to worry about the chili juice or chili seeds flying out and dipping it in your hands.

Our consumption of red pepper can be a good cold, enhance appetite, sterilization, and pepper is rich in vitamins, regular consumption is also helpful to our health, as well as anti-aging effect.

Wash and drain the red peppers.

Cut the chili pepper into small pieces, mince the ginger and garlic, then mix with the chili flakes, add salt and sugar, and stir well.

Place in an airtight box, place in the refrigerator and enjoy after 24 hours.

Wash the red pepper and control the moisture, put it in a glass container that has been cleaned and dried, add mineral water and appropriate salt.

Prepare a large amount of garlic, ginger slices, sprinkle salt with the mixture of crushed chili, garlic and ginger; Add high liquor. You don't need to put too much, just put a little more chili sauce juice, and put a little bit in moderation. In addition to enhancing the taste, adding wine also has the effect of antiseptic and mildew; Mix well with the cloudy chili sauce.

First, pour the mixture into a large basin with a closed lid and shake it vigorously a few times, so that the effect is better and the efficiency is faster; Then put it in a prepared bottle without any water and let it ferment for a week.

Here's how pickled red peppers are made:1. Wash and drain the red peppers.

After draining, cut into slices (remember to bring disposable gloves otherwise it will be spicy) After cutting, put an appropriate amount of hidden salt, hidden pants, MSG, sugar, ginger and garlic slices and mix well.

Prepare a glass bottle to wash and drain must be drained, drain and put in the chili pepper to seal it (it is best to wrap the plastic wrap on the mouth of the bottle and seal the lid better), you can taste it in a few days, and you can drip some sesame oil when you eat, it will be more delicious.

Pickled pepper method one.

Recipe: 10 kg of fresh chili pepper, soy sauce.

5 pounds, salt.

1 catty, sugar.

4 taels, ginger.

4 taels of garlic.

4 taels, salad oil.

4 taels, highly liquor.

7 taels, monosodium glutamate.

To taste, peppercorns.

Star anise. Cinnamon.

Spring onion. Appropriate amount of each.

Method: Boil the soy sauce and let it cool until it is sterilized. Heat the salad oil with an appropriate amount of peppercorns, spices, cinnamon, and green onions.

Fragrance. Same as above.

Accessories. Serve in soup and put in.

Chili pepper. The chili pepper and lead should be cut or pierced early), and the soup should be submerged with the chili pepper. Serve in a few days.

You can put it proportionally according to your own amount.

Ingredient. Pickled pepper method two.

Prepare the ingredients according to this ratio, one pound of red pepper (minced), two taels of garlic (minced), one or two ginger (minced), and after chopping the chili pepper, put in the garlic and ginger jasmine.

Container. Add a saltier amount of salt than normal cooking, add monosodium glutamate, and then add one.

Apples and pears. After mixing well, put in a sealed one.

Bottle. , and it can be eaten after a week.

Both methods are good, I don't know if you like the one. Taste. Target.

Pickled pepper method one.

Recipe: 10 kg of fresh chili, 5 kg of soy sauce, 1 kg 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.

You can put the ingredients in proportion according to your own amount.

Pickled pepper method two.

Prepare the ingredients according to this ratio, one pound of red pepper (minced), two taels of garlic (minced), one or two ginger (minced), after chopping the chili pepper, put the garlic and ginger jasmine into the container, add a saltier amount of salt than normal cooking, put in monosodium glutamate, and then put in an apple pear, mix evenly, put it in a sealed bottle, and you can eat it after a week.

Hello. I'm glad that your question is answered as follows: 1. Ingredients: red pepper, garlic, salt, ginger.

2. Prepare 4 red peppers, wash the peppers and cut them into small pieces. 3. Peel and chop the garlic and chop the ginger into minced ginger. 4. Put the red pepper in a large bowl so that it is easy to stir.

5. Then add minced garlic, minced ginger, salt, and if you like to eat monosodium glutamate, you can also put some of it, and then mix evenly. 6. Mix and pour into a bowl with a lid or in a crisper box. 7. Then close the lid, if there is no lid, cover it with plastic wrap.

Put it in the refrigerator to marinate, and after 24 hours, you can take it out and eat it.