How do you make pickled peppers from home ingredients? Chili vinegar and so on

Homemade pickled pepper recipe one, material.

Kimchi jars. The ratio of water and salt is about 1 kilogram of water to 60-80 grams of salt.

Seasoning (star anise), kaempfera, Sichuan pepper, dried chili, rock sugar, and liquor in an appropriate amount.

Method. 1. Add the water and salt to the kimchi water in a clean and oil-free pot, heat to dissolve the salt, and then let it cool.

2. Pour the cooled salt water into the kimchi jar, and the amount of water should be in 2 3 places of the kimchi jar.

3. Add an appropriate amount of ingredients (star anise), kaempfera, Sichuan pepper, dried chili, rock sugar, and white wine.

4. Add fresh chili peppers after washing and drying (be sure to dry, it is best to air dry for a day to reduce moisture content), chili peppers can be selected from the "Erjingtiao" red peppers produced in Chengdu area, or lantern chili peppers, you can cut off a part of the chili pedicle slightly, which is convenient for flavor, and must be immersed in salt water all the chili peppers, and the pickles are best filled with pickle jars.

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.

Method 2, materials.

Green millet, chili pepper, 500 ml, high liquor, 50 ml, vinegar, 150 ml, salt, 15 grams, sugar, 10 grams, garlic, one clove of ginger, a slice of cold boiled water, 300 ml.

Steps. 1. Wash the millet peppers and dry them thoroughly.

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

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

4. For about a month and a half, you can pick up peppers.

5. It tastes great to make all kinds of cold dishes!

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.

To make sparkling peppers with home ingredients, you must first prepare the ingredients, chili peppers, vinegar, etc.

.Wash and dry the millet spicy, cut off the rod, put it in an oil-free container, pour 20 ml of liquor, clean the bottle and take an oil-free pot, pour in 1 kg of water, boil, and put it in. Put the millet spicy into a sealed jar, pour in salt, boiled slag water, and 10 grams of liquor and seal it for 10 days.

Pickled peppers, commonly known as "fish spicy", are 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 were more popular in Sichuan. Kimchi is tender and crisp, which can increase appetite and aid digestion and absorption.

What if you make some kimchi at home as a daily snack before meals? A variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as:

Salt, ginger slices, Sichuan pepper, fennel, yellow wide wine, etc. Erjingtiao pickled chili: This kind of chili pepper is relatively long, spicy and palatable, and fragrant, and it is inseparable from it for making traditional Sichuan vegetables and fish-flavored shredded pork; Bullet pickled pepper:

This kind of pepper is shorter, chicken-heart-shaped, and its spicy flavor is enough, because of its good forming, it is often used in pickled pepper dishes, and it is rarely processed into puree or cut into small pieces; Pickled pepper (2) 3 jalapeño pepper: This pickled pepper is not produced in Mexico, but introduced from Mexico to be careful, it is planted in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, after pickling, it can be used as an appetizer, but it is not used in the pickled pepper series of dishes.

First of all, wash the pickled peppers, then add salt, put them in a jar, add a small amount of water, seal them, and they can be used after a month.

You can prepare the ingredients first. Then add a tablespoon of flour and baking soda, soak for 20 minutes, then rinse. At this time, wash it twice with a cool white boil.

Use a toothpick to stick the chili pepper into the eye. Soak in a pickle jar. Then add the salt.

Add high liquor. At this time, cover the lid again, and then add cool boiled water. Place it in a cool place and marinate for about 20 days.

Prepare the chili peppers in advance, then wash them, then put them in a mineral water bottle, sprinkle some table salt, pour in some cold boiled water, and leave them airtight for two weeks.

First of all, wash the millet pepper and dry it thoroughly; In an oil-free sterilized glass container, pour in cold boiled water, high liquor, salt, sugar, put in ginger slices, slice garlic cloves, put in millet chili peppers, cover the bottle with plastic wrap, cover the lid upside down for one to two days and then come over, about a month and a half, the pickled pepper is ready.

1. Ingredients: 300 grams of red pepper, 2 heads of garlic, 40 grams of ginger, 260 grams of white vinegar, 20 grams of rock sugar, 15 grams of salt, 200 grams of water, 40 peppercorns, and an appropriate amount of liquor.

2. Take the required amount of chili pepper and wash it with water, and do not remove the pedicle when washing, otherwise the water will enter the chili pepper and it will be easy to spoil.

3. Remove the moisture on the surface of drying.

4. Remove the pedicle after drying the surface moisture.

5. Boil a small sealed bottle with boiling water to sterilize, control the moisture and set aside.

6. Put the water in a pot and add ginger, peppercorns and salt.

7. Add rock sugar to the pot.

8. After boiling, cook for two minutes, then let it cool, pour in white wine and vinegar and mix well.

9. Put the chili pepper and garlic in the bottle.

10. Pour in the boiled water, cover the lid tightly, seal and store, and wait patiently for a month.

11. It can be eaten after a month, so that the vinegar soaked pepper is already good.

Ingredients: 1100g of colorful peppers, 500g of garlic.

Excipients: 100g rock sugar, appropriate amount of Haitian Gold Label light soy sauce, 10g of high wine.

The practice of soaking multicolored peppers in sauce.

1. I bought two catties of colorful peppers in the countryside.

2. Clean it well.

3. Group photo of ingredients.

4. Peel the garlic head.

5. Put the rock sugar, colorful peppers, and garlic into a sealed bottle.

6. Pour in soy sauce, remember to press the chili pepper every day, and pass the soy sauce over the noodles, otherwise it will be easy to mold.

7. You can eat it in about two weeks.

01 Use an appropriate amount of fresh chili peppers, wash them with water and remove them, then dry the skin of the chili peppers and cut them into your favorite shapes.

02 Put a little oil in a wok, add an appropriate amount of washed ginger, Sichuan pepper, salt, stir-fry, then add an appropriate amount of light soy sauce, an appropriate amount of balsamic vinegar, and finally add sugar and stir well, bring to a boil over high heat and cool.

03 In the process of drying sweet and sour sauce, find a clean container, preferably a glass or ceramic container, not stainless steel, after preparing the container, put the cut chili pepper into the container, then pour it in to adjust the cool sweet and sour sauce, and cover the lid.

04 After soaking for a few days, you can eat delicious sweet and sour chili peppers, if the soaking time is short, the flavor will be lighter, and if the soaking time is long, it will be more flavorful, sour and spicy and delicious.