How to pickle peppers to be crisp and not change color, how to pickle peppers to be crisp and green

First of all, we have to prepare garlic, chili, and then prepare a piece of ginger, light soy sugar, star anise pepper, now prepare some appropriate amount of salt, after preparing the ingredients, we can start pickling, we first clean up the chili, and then remove the stem of the chili, otherwise it is easy to spoil when pickling. Then we can boil the water, now put water in the pot, put a spoonful of salt after boiling, and then put the pepper in and blanch for two minutes, and the purpose of putting salt is to make the color of the pepper more green, but also to increase the taste, when we blanch, we must keep stirring it, so that it is called evenly heated.

The reason why we have to blanch the peppers first is because the soup can make the peppers softer, so that they will not break when they are placed in a jar, and they will be more flavorful, and they will be stored for a longer time. At this time, we can start to make seasonings, first put water in the pot, then add light soy sauce, sugar, star anise and Sichuan pepper, boil over high heat, and then turn off the heat and let it cool. Love pickles?

Teach you how to pickle chili peppers, which are fragrant, crispy and flavorful, and will not be bad if you leave it for half a year.

Then we take the ginger and garlic all together and cut them all into slices. We put two water and chili peppers into a large bowl, and then put in a handful of salt, stir well, you can prepare an oil-free and waterless jar, then we put the chili peppers directly in the jar and flatten, then put in ginger slices and garlic slices to cap, and finally pour in the seasoning juice that we put cool, the amount of seasoning juice must not exceed the chili pepper, and then cover the lid and seal it for a day to eat. This method is also very simple, it only takes one day to eat, it is fragrant, crispy, and very delicious.

We choose pickled peppers, preferably line peppers.

Because the skin is relatively thick now, it tastes crisp and refreshing, and it can also be stored for a long time, and it will not be bad if it is left for half a year. Do not put baijiu when pickling chili peppers, because baijiu will become bitter when it reacts with salted vegetables.

Ingredients: 500 grams of red peppers, a few green peppers (optional), an appropriate amount of garlic, a piece of ginger, an appropriate amount of salt, an appropriate amount of rock sugar powder or sugar, a spoonful of liquor, and an appropriate amount of sesame oil.

Method: 1. Cut the pepper in half, remove the seeds, then cut the long strips and chop them.

2. The ginger and garlic are also chopped, and it is better to pat the garlic and then cut it.

3. Then put the chopped peppers into a large bowl (it is best to wear gloves to operate).

4. Put garlic, ginger, salt, rock sugar powder (you can use sugar), white wine, sesame oil and stir well.

5. Stir and mix evenly and taste the taste, which is generally a little saltier than your own taste.

6. Finally, fill the can, don't fill it too full, pour some sesame oil on it after loading, then cover the lid, seal and refrigerate overnight before eating.

The recipe for pickled peppers is a sour and crispy appetizer.

The delicious and crispy pickling method of green chili peppers is as follows:

Before making delicious pickled green peppers, first prepare the appropriate amount of green pepper stalks, clean the green peppers and remove the green pepper stalks. Then place on a cutting board, cut into small pieces and place in a clean basin.

This is to add a little salt, sesame oil, chicken essence, light soy sauce to the pot of green pepper pieces, and then prepare a few garlic seeds to chop and chop into minced pieces and put them in the pot. After that, stir well with chopsticks, stir well, and set aside to marinate for about 3 to 4 minutes.

Then prepare a clean bottle without water and oil, put the prepared chili peppers into the bottle, and pour the vinegar left over from the marinade into the glass bottle. Finally, after closing the lid and letting the glass bottle sit at room temperature for three days, a dish of appetizing pickled chili peppers is ready.

It doesn't take too many processes, just mix the chili pepper with the seasoning, don't add a drop of water, just pour a glass of white wine at the end of the day, if you like to eat pickled chili peppers at home, I hope the above methods can help you.

Oil in small amounts.

Rock candy A small handful.

Sichuan pepper 50 grains.

Anise 8 pcs.

Ginger half. Garlic half.

10 green peppers.

Millet pepper 10 pcs.

Two tablespoons of salt. The secret recipe for making ancestral pickled chilies.

Prepare 10 chili peppers and 10 millet peppers and cut them, rest and do not break them apart, sprinkle with two spoonfuls of salt after cutting, and marinate for two hours.

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Prepare a head of garlic sliced and another half of the ginger sliced.

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Put a little oil in the pan and stir-fry the peppercorns, star anise and ginger slices until <>the oil is hot

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After stir-frying, pour in two large bowls of light soy sauce and add a handful of rock sugar, and bring to a boil over low heat <>

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Bring to a boil, turn off the heat and let cool.

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After the peppers are pickled, use kitchen paper or a plastic bag to squeeze out the water of the peppers <>

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Squeeze dry and place in a basin.

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Pour in the boiled and cooled sauce, and be careful to let the juice cool <>

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Add a little more high liquor to enhance the flavor, then cover and marinate for 24 hours <>

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1. First of all, put the purchased chili peppers in clean water and wash them. Add water to the pot and bring to a boil, blanch the stemmed chili peppers in boiling water for about 1 minute, remove them and let them cool.

2. Prepare 2 bowls of water, a bowl of soy sauce, a little sugar in the pot, boil it over low heat, let it cool for later use 3. Put the chili pepper into a large bowl after cooling, add salt to it, and the amount of salt is 3 times that of usual. Grasp evenly with your hands, add minced garlic, and continue to scratch.

4. Prepare a glass jar, which needs to be sterilized in advance, put the chili pepper in and compact it a little, then pour in the cooled juice, put it in the refrigerator and seal it for storage, and you can eat it the next day, which is very convenient and fast.

Green chili peppers can be pickled according to the following methods, and they are fragrant, crispy, and delicious.

Pickled green pepper is one of the oldest vegetable processing methods in China, vegetable pickling is a method of preserving vegetables and giving them fresh taste by using high-concentration salt solution and lactic acid bacteria fermentation, and enhancing the flavor of vegetables through pickling. Pickled green chili peppers from the north are generally served as side dishes for breakfast and dinner, and it is very convenient to eat at any time.

Pickled green pepper method:

1. Wash the green peppers, remove the ones that have shrunk, ensure that each one is full and hard, and then put it in a cool place to dry.

2. Remove the stems and put them in a container.

3. Blanch with boiling water.

4. Remove and control the moisture.

5. Add water to the pot, add Sichuan peppercorns and bring to a boil slowly.

6. After adding salt, turn off the heat and cool the pepper water completely.

7. Pour the cooled pepper brine into the pepper jar, and the water volume will submerge the pepper. Don't pour peppercorns into the jar, you can add some garlic and tender ginger.

8. After pickling for a month, you can be late to pickle peppers every day.

1. When marinating green chili peppers, prepare eight kilograms of fresh green chili peppers, one kilogram of salt, two kilograms of water, twenty grams of star anise, thirty grams of Sichuan pepper, and twenty-five grams of ginger.

2. Wash the prepared green peppers with water to remove the moisture on the surface, and then use a clean toothpick to prick some small eyes on their surface, and put the green peppers into the jar of pickled peppers after they are tied.

3. Put the prepared peppercorns, star anise and ginger and other seasonings into a gauze bag, put them in a pot, add edible salt and water to boil and boil for five minutes, then turn off the heat to cool down, pour the boiled soup into the pickled pepper jar and mix thoroughly, seal the jar, stir once a day, and do not stir again after five days, let them continue to marinate for twenty days, and the green peppers in it can be pickled.

3. Put the green pepper after removing the water into the juice, then add white wine and monosodium glutamate, ginger and peeled garlic, and finally put spices, mix well with clean chopsticks, seal the container mouth, and marinate it in a cool place.

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Prepare some fresh green chili peppers, wash them in hot water after they are cleaned, and wait for the chili peppers to reach a half-ripe state, then take them out and put a lot of salt in them. After stirring well, add vegetable oil and a large amount of vinegar in it, this step is best to stir by hand, so that you can stir more thoroughly and evenly.

If you want to pickle delicious and delicious chili peppers, it is not a particularly difficult thing, as long as you master certain skills, you can pickle delicious chili peppers. When making chili peppers, many people habitually put a little water in them, but the best way to pickle them is not to put a drop of water in them.

When making pickled peppers, there is a special trick to adding two condiments to it, one is vinegar and the other is vegetable oil. Vinegar will make the pepper acidify faster, and vegetable oil will keep the water in the pepper from losing too much water, and it can also prevent it from spoiling, so that the pepper tastes very crisp.

Moreover, the pepper is also very spicy and sour, whether it is cold or fried, it is particularly delicious. Therefore, when you pickle chili peppers, you can add a little more "it", that is, vegetable oil.

Pickled green chili ancestral secret recipe.

The peppers made in this way are particularly delicious.

Don't believe it, taste it.

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

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 items are a total of 10 catties, the proportion is arbitrary 3, and 1 kg of ginger is washed and dried with a cutting knife.

4. Slice 1 kg of garlic. The above is a total of 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. One pound of salad oil.

4. 4 taels of sugar.

5. 4 taels of monosodium glutamate.

Pour more than 4 or two handfuls of seasonings into the pot of carrot and chili pepper, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can put it on the altar after three weeks. If you put peanuts, wash 2 catties of peanuts after three days, steam them dry, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, and turn them again after a day. 1. Wash and dry the chili pepper and leave the stems and cut the edges.

If you're afraid of pepper seeds, cut off the bottom, the pointed end. Peanuts are kept for three days and then put peanuts after three days Why do you put peanuts after three days? Because after three days, some of the water has been marinated, and the peanuts can be put to absorb some juice.

Peanuts taste good.

Pickled peppers.

Ingredients: 5 kg of red pepper, 5 kg of green pepper, 5 kg of carrot, 1 kg of ginger, 1 kg of garlic, 2 kg of peanuts.

Excipients: 8 taels of fine salt, 2 taels of light soy sauce, 1 pound of salad oil, 4 taels of sugar, 4 taels of monosodium glutamate, 4 taels of liquor (above 50 degrees).

Production process: 1. Leave the stems after washing and drying the peppers, and cut the mouth.

2. After the carrot is washed and dried, cut it with a flower knife, and cut it at will without a flower knife.

3. Wash the ginger and dry the cutting knife.

4. Slice the garlic.

5. Add various seasonings: fine salt, light soy sauce, salad oil, sugar, monosodium glutamate, liquor, pour the seasonings into carrot and chili pots, and turn them three times a day.

6. After three days, wash 2 catties of peanuts, dry and steam, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, turn them again after a day, and use them after a week.

7. Turn it once a day after another week, and you can install the altar after three weeks.

Pickled salted chili peppers, pickled green and red chili peppers should be bright in color, fragrant and salty and spicy, and crisp and tender in texture, so that they will be delicious and delicious.

Ingredients required: 10 kg of green chili, 2 kg of salt, large ingredients, Sichuan pepper, and some dried ginger.

Method: Remove the stem of the green pepper, wash it, dry it, prick 5 eyes with a toothpick on the surface so that the pepper can absorb the flavor, and then put it in the prepared jar. Put water in the pot, pour in salt, boil, put the ingredients, peppercorns, and dried ginger into a gauze bag, tie the mouth and put it into the boiling salted water, take it out after 4 5 minutes, and let it cool in the salted water.

Pour the cooled salted water into the jar, cover the green peppers, and then stir the green peppers once a day, so that after 5 days of continuous stirring, it can be eaten after another 30 days.

Today I bought 7 catties of green chili peppers, my mother shared a sauce chili pepper practice that has been used for more than ten years, the detailed method and recipe will be shared with everyone, to ensure a success, the chili pepper is crisp and appetizing, and it is very flavorful, you can eat it for about half a year at a time, it is very easy to preserve, and the method is simple and homely.

Wash and dry the water, rub the salt directly, put it in a glass jar, seal, and after a month, the pepper is yellow and clear, slightly sour and crisp! The pepper water I pickled has not overflowed the pepper, and there is a layer of white flowers on top, can you still eat it?