Green pepper pickling method, green pepper pickling method

Ingredients: Green peppers, garlic, ginger and millet peppers.

Step 1: Don't pick the chili pepper first, wash it with water, spread the chili pepper on the cutting board after washing, and wipe off the moisture on the surface of the chili pepper with a kitchen paper towel.

The second step, then we choose the root of the chili, then cut the chili into small pieces, put it in a larger basin, add 10g of salt, 10g of sugar and an appropriate amount of rice vinegar, and then mix the seasoning evenly, marinate for 20 minutes, so that the chili has some base taste.

Step 3: Prepare some garlic and cut it into garlic slices for later use, cut the millet pepper with an oblique knife for later use, shred the ginger for later use, pour more cooking oil into the pot, put in the dried red pepper and a pinch of Sichuan pepper after the oil is slightly hot, stir-fry over low heat until the pepper changes color, and then remove the oil and Sichuan pepper for later use.

Step 4: Put shredded ginger, garlic slices, and millet pepper into the chili pepper, then pour in the fried pepper oil, 100 grams of soy sauce, 70 grams of balsamic vinegar, and 15 grams of sugar. Continue to stir the sauce and chili well, then place the chili in an airtight jar.

If you don't have a sealed jar, you can also cover it directly with plastic wrap and place it in a basin to marinate.

Step 5: Pour in the juice, cover and shake. Marinate in the refrigerator for 3 days before serving.

How to pickle green chilies, the growth of chili peppers is almost in season, and there will be a lot of small chili peppers that cannot be eaten at this time. If you like to eat pickled chilies, you can learn how to pickle green chilies, so that it will be a side dish when you want to eat them in the future. Here's how to pickle green chilies.

A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! If you like to eat chili peppers, come and take a look at the pickling method steps of green chili peppers:

1. Choose green peppers without insect damage and no rot grains, wash them, put them in the tank after cooling and drying the surface water, put them in a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers and 16kg of salt), after pickling for 3d, the salt brine is leached, boiled and cooled, and then packed into the jar with the peppers to be closed, and placed in a cool place for about 5-10 days to eat.

2. Wash the green peppers, cut them into about one centimeter section, and then dry them for some water, wash the ginger and cut it into thin strips (a small amount can take its flavor) and the cut green peppers into a clay pot or glassware (with a lid) Burn the vegetable oil until it has just smoked, cool it off the fire a little, choke in the green peppers, add soy sauce and a little salt (because the soy sauce is not salty enough now) and mix well.

3. The soy sauce should be covered with a layer of cooked oil choked by green peppers (which plays a role in sealing) on the surface of the basin, and after being covered, put it in the refrigerator for about two or three days before eating.

If you find the above version a bit troublesome, take a look at the simple pickling method of green chili:

Raw materials: five catties of green pepper, half a catty of salt, soy sauce, peanut oil, garlic, a little sesame oil, peppercorns, ginger, sugar, liquor, monosodium glutamate. (This is five catties of raw materials, if you want to pickle ten catties of raw materials, double.) )

How to pickle green chili peppers Method 2:

1: Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2) Bring the peanut oil to a boil, then pour in the soy sauce, add the peppercorns, sugar, salt, and bring to a boil to cool thoroughly.

3) Add white wine, monosodium glutamate, ginger, garlic and sesame oil. It is sealed after 30 days into the altar.

The steps on how to pickle green peppers are pretty much the same, but there are a few things to keep in mind:

1. After washing the green chili peppers, cut them into large strips or strips (not too small), and drain the water. There must be no raw water. After washing the green peppers, you should never bring raw water.

Why can't there be raw water? The reason is simple, the chlorine in tap water (raw water) will kill the kimchi fungus.

2. Make sure that the utensils for holding chili peppers are clean.

How to pickle green chili peppers is briefly introduced to you, try it!

Chili pepper is probably a kind of food that we often see in our daily life, and by eating green chili pepper, it can be a good way to supplement capsaicin to the human body, promote the metabolism of the whole body, and discharge excess moisture from the body. Green chili peppers can not only be fried and eaten, but also can be preserved by pickling and add a different flavor to the green chili peppers. So how do you pickle green chili peppers to make them taste the best?

Green chili peppers are rich in vitamins and nutrients, making them a favorite ingredient on the table. In order to be able to eat green chili peppers all year round, you might as well pickle and store fresh green chili peppers, which will become a bright side dish on people's tables in winter.

Ingredients. 10 pounds of green chili peppers.

Half a pound of vegetable oil.

A bag of soy sauce. Half a bag of edible salt.

A small amount of white sugar.

Sichuan pepper, star anise, large ingredients, etc.

Method steps.

Pick the chili peppers. Pick the picked peppers, pick out the ones with insect eyes or those that are broken, then remove the tail of the peppers, wash and control the water, and set aside.

Chilli soaked water. Put the washed chili peppers into the boiling water and simmer them, that is, the chili peppers are tumbling in the boiling water, and immediately remove and drain the water.

Cooked vegetable oil. Put the prepared vegetable oil, which can be soybean oil or peanut oil, into a wok and heat it. Heat to a boiling temperature, which is what we usually ask for when stir-frying, and pour the oil into the container where the pickles are prepared.

Ready to marinate. Add soy sauce to the vegetable oil, put in the green chili pepper that controls the moisture, pour in edible salt and white sugar at a time, and friends who like to eat sweets can add more white sugar, which can be considered according to personal taste, put in pepper and other large ingredients, stir evenly, and cover the lid.

Deliciously made. After about 10 days of pickling, the delicious green chili peppers are ready to eat, they are sweet and crispy to eat, and they can be eaten as pickles or mixed with rice and roll pancakes, all of which are very delicious, and the pickled green chili peppers can be stored for a long time.

Teach you to pickle peppers quickly, you can eat them in 2 hours, sour, hot and crispy, 3 catties are only enough to eat for one day, hello everyone, I am Pan Xiaofen, only food and beautiful scenery in life can not be disappointed. The family's small vegetable garden harvested the last pot of chili peppers, which were of different sizes, and my mother proposed to make them into pickled chilies, and the whole family unanimously agreed. Eat some pickled peppers in winter, sour and spicy appetizing and warm-up, when it comes to pickling, everyone thinks it is very troublesome to make, in fact, pickled peppers are as simple as pickled radish, and they can be eaten on the same day.

Today, I will share with you the home-cooked practice of pickled chili peppers, which can be eaten in 2 hours, and 5 catties is only enough to eat for one day.

Many people think that pickled chili peppers must use long pointed peppers, but in fact, any chili pepper can be used, and the taste is delicious. My family grows peppers, but they are very spicy, and the spicy taste of pickled peppers will be reduced, which is better than stir-frying.

After the moisture is controlled and dried, the peppers are broken open, so that the pickled peppers can quickly absorb the flavor, and the pickling time is greatly shortened compared to the whole pepper picking. Pepper seeds can be kept or not, because this is the hottest part of peppers, according to your own taste, my peppers are very spicy, so you don't need pepper seeds. Prepare two heads of garlic to crush, shred the ginger for later use, and pat more garlic to taste better.

Next is the most important step in pickling chili peppers, seasoning sauce, whether the chili peppers are delicious or not depends on this bowl of sauce. Add a spoonful of salt, a spoonful of sugar, and a small half spoon of chicken essence to a bowl.

Add more oyster sauce and vinegar in an appropriate amount, so that it will be sour and spicy and delicious, and add more to the taste of the extremely fresh, which has the effect of coloring and flavoring, which is twice as much as vinegar, stirring evenly with chopsticks, so that the condiments are fully integrated together, especially the salt, sugar, and chicken essence should be completely melted. Put the chili, garlic cloves, and ginger shreds into a large bowl, pour in the seasoned sauce, wear disposable gloves, and grasp the chili peppers evenly.

Finally, cover with plastic wrap.

Put it in the refrigerator for 2 hours to eat, the longer the time, the more flavorful, the day to eat salty and light, sour and hot and crispy, the more you eat, the more addictive, my mother has been using this method to make pickled peppers, fast and delicious. And this pickled pepper will not be bad for half a year, it is simpler than the traditional pickled pepper, novices will see it once, and zero cooking skills will not fail, friends who like to eat pickled peppers strongly recommend everyone to try this practice. In order to make the ingredients taste fresh, it is recommended to eat as much pickled as you want, so that the ingredients will be fresher and more nutritious.

Summary of pickled peppers: 1. After the peppers are cleaned, the water content should be controlled, so that the pickling process is not easy to spoil. 2. Don't pickle the whole pepper directly, break the pepper, which is more flavorful and shortens the pickling time.

3. After pouring the juice, you should grasp it with your hands for a while, so that the juice can be more fully integrated into the chili pepper. 4. If it is not marinated in a sealed container, be sure to seal the mouth of the basin with plastic wrap and then put it in the refrigerator to keep it fresh, so as not to affect the taste. As long as you pay attention to these 4 points, you can ensure that the pickled peppers are spicy and delicious, and they are even better than the ones sold.

There is a plate of such crisp and delicious pickled chili peppers on the table, which can eat three more bowls of rice, super rice and wine, and it is even more delicious than pickled radish.

Summary. 6.Now put the chili pepper in a waterless and oil-free clean sealed jar, put the chili pepper in and press it with your hand.

Hello dear, I am glad to ask you your question for the pickling method of green pepper as follows.

1.Prepare 5 catties of green chili peppers, first clean all these chili peppers, wash the chili peppers and put them on the breathable tools to dry the water, and wash the ginger and garlic to dry the water, there are about 100g of garlic and 50g of ginger.

2.Now boil the seasoning water, add a handful of manuscript rolling peppercorns to the pot of cold water, a small handful of star anise into it, and then cover the pot with a lid and cook it for about 5 minutes after the heat is opened, you can key and turn off the fire, and let the seasoning water cool after boiling.

3.This faction has completely dried some chili peppers, and now remove all the stems of these chili peppers, and pick out the chili peppers that are bad for Zhao Xian, and all the tools must be buried without water and oil.

4.Now pour salt into the pepper pot, pour 250g of salt into 5 catties of peppers, light up and then bring disposable gloves to rub the peppers with your hands, after kneading, put them aside to marinate for about 1 hour, and rub these peppers again after 1 small shed key, and the salt at this time is easy to adsorb on the peppers and roll them.

5.Cut the ginger and garlic into small pieces for later use, as the ginger and garlic here can act as a sterilizer and preservative.

6.Now put the chili pepper in a waterless and oil-free clean sealed jar, put the chili pepper in and press it with your hand.

7.Then pour the chopped ginger and garlic into the seasoning water, add 20g of rock sugar, and add 2 small bags of pickled pepper to it.

8.After stirring evenly, pour it into a sealed jar, and finally add some high liquor into it, this liquor is mainly for sterilization, so that the spicy cracked pepper will be stored for a longer time.

9.Let's make this pickled pepper, pour some Moriga Ming water on it and seal it, put it in a cool and dry place indoors to marinate for a month, and then start shooting Zheng Gai can eat it, so that it can be saved for a year, and this notice is not afraid of spoilage.

As follows:

Ingredients: 1000g green chili, minced garlic, minced ginger, thirteen spices, white wine, salt, appropriate amount of chicken essence.

Method: 1. The first step: wash the green peppers you bought with water.

2. Step 2: Remove the head and tail of the cleaned green pepper.

3. Step 3: Cut the green pepper into segments according to personal preference.

4. Step 4: Pour the green peppers into a larger container.

5. Step 5: Add minced garlic, minced ginger, thirteen spices, white wine, chicken essence, sugar, and edible salt and stir well.

6. Finally, pour the stirred green pepper into a sealed container and marinate for one night before it can be eaten normally.

The practice of pickling green chilies is as follows:Ingredients: 1000 grams of chili pepper, 500 grams of ginger, 300 grams of garlic.

Excipients: 3 grams of salt, 5 grams of Sichuan pepper, 30 ml of liquor, appropriate amount of boiling water.

Steps: 1. Wash and drain all materials.

2. Cut into strips and put them in a basin.

3. Add salt to kill the water.

4. Add a few more dried peppercorns.

5. Pour some liquor into the drum to sterilize.

6. Mix well and marinate for half an hour, then put it into a clean and oil-free container.

7. Boil a pot of boiling water and pour it directly into the chili pepper while it is hot.

8. After completely cooling, seal it and put it in the refrigerator for cold storage, and it can be eaten after a week.

Here's how to marinate green peppers:

Preparation: 5 kg of chili pepper, 100g of garlic, 50g of ginger, Sichuan pepper, star anise, salt, 20g of rock sugar, 2 sachets of pickled pepper, liquor, etc.

1. Clean all the peppers, put the peppers on the breathable tools to dry the water after washing, and the ginger and garlic are also washed and dried for water, there are about 5 catties of chili peppers, 100g of garlic and 50g of ginger.

2. Boil the seasoning water, add a handful of peppercorns to the pot of cold water, a small handful of star anise into it, then cover the pot and boil over high heat for about 5 minutes, you can turn off the heat, and let the seasoning water cool after boiling.

3. Remove all the dried chili peppers, pour salt into the chili pot, then knead the chili peppers, and put them aside to marinate for about 1 hour after kneading.

4. Put the chili pepper into a waterless and oil-free clean sealed jar, put the Chunzheng chili pepper in it and press it by hand. Cut the ginger and garlic into small pieces, pour them into the seasoning water, add 20g of rock sugar, and add 2 small bags of pickled peppers to it.

5. Stir well, pour it into a sealed jar, and finally add some high liquor to it. Pour some water on it and seal it, put it indoors in a cool and dry place to marinate for a month, and then open the lid to eat.