How do you pickle green peppers? Methods and steps for pickling green peppers

Wash and dry, put some salt, and marinate with some spices.

There are many people who like to eat chili peppers, feel no spicy or happy, no matter what they eat, they like to put some chili peppers, and they feel spicy and spicy to eat, I am also a person who is not spicy, I like to go to the supermarket to buy chili peppers when I am fine, and I always like to buy that kind of Chaotian pepper and Chaotian pepper to eat, but the Chaotian pepper sold in the supermarket is a bit expensive, so I went to the vegetable market to buy some chili pepper and pickled it myself. In fact, pickling chili peppers is very simple. It's just that the chili peppers we usually use are different from those sold in supermarkets.

I usually like to pickle chili peppers when I am fine, and the chili peppers that I pickle out are not as delicious as those sold in the supermarket, but they are not particularly unpalatable, if you want to pickle green chili peppers, you generally wash them and dry them in the sun and you can't ask for a little water, because if there is water, the chili peppers will become very sour after a short time, and they are not delicious, and there are things like onions, ginger and garlic in them, and they must be dried after washing, otherwise they will become sour inside.

I once put the garlic is not dry, put in the pickle has not been, more than a week, the peppers inside have become sour, can not be eaten, and finally throw away you after the green pepper control dry water, you can chop the pepper, then put a little salt, put a little monosodium glutamate and put a little other seasoning, if you like to eat sesame oil, you can also put a little sesame oil, and then find a jar to put the pepper in, seal it, after a period of time you can eat.

Some people eat chili peppers and like to eat chili powder, then you can use something to make the chili pepper into powder, make the chili pepper into powder, and it will not be particularly spicy when pickled, if you cut it into small pieces and eat it more spicy, according to your personal preference, make the chili pepper into the shape you like to eat and then put some seasoning you need, and marinate it for a while.

You try this method, it tastes good, that's what my family does. Homemade garlic chili sauce preparation ingredients: chili, garlic, salt, high liquor (note, it must be high), bottle Note:

Don't use anything with water or oil during the whole process! And the material can't carry water either! Preparation:

Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed, and the ratio of dried peppers and garlic can be based on personal preference.

Then chop the chili pepper and garlic separately. Just break it to the point where you feel satisfied. Toss the crushed garlic and chili peppers and sprinkle with salt.

Add high wine. You don't need to put too much, put more chili sauce juice, just put a little bit in moderation and mix the chili sauce well!Remember to wear disposable gloves when making them, otherwise your hands will be spicy and uncomfortable!

Finally, put it in a bottle and seal it!Seal it for a month and you can eat it!Don't open the bottle halfway!

The finished chili sauce can be stored in the cabinet without putting it in the refrigerator. It won't go bad for a year!The more time passes, the more fragrant it becomes!

Of course, there is also a premise, every time you take the chili sauce, the utensils should not be stained with water or oil, otherwise the chili sauce will spoil if it touches the water or oil.

Pickled green peppers are very easy to pickle, and after pickling, they are delicious as side dishes, and they are also a good choice for bibimbap

How to pickle green peppers:

Method 1: Wash the chili pepper with the chili stem, wash it clean, control the moisture and then remove the chili stem. This way, on the one hand, it will not spicy the eyes, and on the other hand, the capsaicin of the pepper will be retained.

Vitamins are lost with water. Cut into small circles, or cut into sections. Chopped chili rings, minced ginger, minced garlic, salt, monosodium glutamate.

Sugar, thirteen spices.

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.

Method 2: 1Wash the green pepper and cut it off, add 150 grams of salt and drain the water. 2.Place peanut oil.

Bring to a boil, then pour in soy sauce, add peppercorns, sugar, salt, and bring to a boil to cool thoroughly. 3.Then add liquor, monosodium glutamate, ginger, garlic and sesame oil, and seal it in the jar for 30 days.

Method 3: After the water in the pot is boiled, put in the washed chili peppers whole, boil for two minutes, then turn off the heat and simmer for three minutes. Half a bowl of vinegar, sugar, shredded ginger, fresh in June.

Sesame oil, pour it into a small pot and heat it, turn off the heat, and add an appropriate amount of salt to taste. Remove the slightly wrinkled chili pepper from the water to control the dry water, remove the stems and seeds after cutting, peel off the chili skin, tear it into large pieces by hand, and soak it in a boiled sweet and sour sauce for more than 8 hours. If you like spicy food, you can choose vegetable chili.

The ratio of sweet and sour sauce can be adjusted according to your taste. Don't blanch and simmer the fruit pepper for too long, otherwise it will taste too soft and chewy. If you want to eat a little crispy, the skin should be peeled cleanly, you can simmer it in ice water for a while, so that the skin is easier to peel off.

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.

How to pickle green chili peppers at home.

To pickle green peppers, you need to prepare salt, green onions, ginger, bay leaves, peppercorns and green peppers, first clean all the green peppers, remove the head, drain the water, everything in half, put it in a large basin, pour the salt into it and marinate for a few hours, squeeze out the excess water, add an appropriate amount of oil to the pot and heat it, put the bay leaf peppercorns in and stir-fry it, then add garlic, ginger, green onion and stir-fry well, and finally put the chicken essence, salt, and dark soy sauce into it, add sugar and boil for a few minutes, and then take it out and turn off the fire. The temperature is lowered, the liquor is poured in and mixed evenly, and the marinade is completed, and the processed green pepper is put into the seasoning juice and stirred evenly, and then poured into a sealed container to marinate for a few days, and after the marinade, you can take it out and eat.

Pickling green peppers at home can first clean the green peppers, then dry the water, use a toothpick to prick some small holes in the peppers, and then put them into the pickling vat, put the ginger, ingredients, and peppercorns into the gauze bag and wrap them, put them in the pot, then add an appropriate amount of salt and water to boil, and then continue to cook for a few minutes, and wait until the temperature of the brine drops directly into the container containing the peppers, and then stir several times a day, and the peppers will be pickled after 15 days.

To pickle green peppers at home, you first need to wash the ripe green peppers, dry them with water, and then chop them up, the more broken the better, and then put them in a large container, add mountain flower tea, salt, garlic and peppers and stir them together, and then put them in the sun for about a day to two days, and then put them into a glass bottle with a large mouth, sprinkle some mountain flower wine on it, the bottle mouth must be closed tightly, and then put it in a better place in the sun to dry it without stirring, otherwise it is easy to change the taste. The processed sauce is placed in a ventilated place so that a good pickled pepper can be made.

Pickled green peppers first need to prepare a pickled jar, do a good job of disinfection and exposure, remove the seeds in the green peppers, and then cut them, it takes about a few hours to cool, add an appropriate amount of water to the pot, bay leaves, fennel, pepper, ginger slices, sugar, salt, vinegar, and light soy sauce, first boil over high heat, and then change to low heat to slowly boil, and wait until it becomes thicker You can turn off the fire and let it cool, the green peppers are evenly placed at the bottom of the jar, and then pour the sauce in, add an appropriate amount of oil to the pot and heat it. Put the peppercorns in and stir-fry, then pour them into it and seal it for 15 days before eating.

Tips for pickling green peppers.

The method of pickling green peppers is simple, there are some tricks that need to be paid attention to, do not open the jar casually during the pickling process, and the sealing of the jar must be good, so that the pickled green peppers will taste better, pickled green peppers also need to pay attention to the selection of fresh peppers that are not polluted for pickling, do not use warm water or boiling water to pickle, you need to use the boiling water after cooling, the temperature of the storage place should not exceed 15 degrees, the salt can be put more appropriately, when pickling green peppers, Properly add some vitamin C, which can make the production of nitrite become less, and you can start eating it after about 15 days of pickling, and it will be safer to eat it after about 30 days.

How to pickle green peppers to taste better

Wash the peppers in moderation.

Wash and slice the ginger, remove the chili pepper to control the water, take a clean cloth, put the chili pepper and ginger slices to dry the surface moisture.

Put an appropriate amount of water in the pot, add salt (it is better to put more), add large ingredients (pepper, star anise, cumin, bay leaves, cinnamon, kaempfer, etc.) to boil, and let it cool naturally after boiling.

Take a container, brush it and dry it.

After everything is cleaned up, first stuff the chili peppers into the bottle one by one, put a few chili peppers and a ginger slice, pour in the boiled brine (to submerge the chili peppers) after filling them in turn, screw the lid on and leave it for about half a month to eat.

How to pickle green peppers to taste better

1.Wash the peppers and drain the water.

2.Use a knife to cut off the pepper handle.

3.Make a longitudinal cut along the chili pepper so that the chili pepper is easier to absorb the flavor when pickling the chili.

4.It is best to use a knife when handling peppers, because not all of them. Peppers are long and regular, and it is easier to cut the mouth with a knife when there are crooked peppers.

5.Once all the peppers have been processed, wash the ginger and slice it.

6.The star anise is ready, and it is better to break it up to make it easier to taste.

7.Sichuan pepper set aside.

8.MSG set aside.

9.Soy sauce set aside.

10.Vinegar set aside.

11.I bought a container for pickling chili peppers specifically for pickling chili peppers.

12.When everything is ready, start to fill the container with chili peppers, spread a layer of chili peppers and sprinkle a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, a few slices of ginger, and so on until all the chili peppers are put into the container, and finally spread the remaining ginger slices, star anise, Sichuan peppercorns, and salt on the top layer of chili peppers, then sprinkle with monosodium glutamate, sugar, and finally add vinegar and soy sauce.

13.Finished, cover and marinate for at least seven days, the longer the more flavorful. It's best to put more salt, otherwise the temperature is high, it will be easy to pickle, and the whole can will be wasted!

Ingredients: Appropriate amount of chili pepper and appropriate amount of garlic. Excipients: 150 grams of ginger, half a garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of liquor.

Steps: 1. Buy chili peppers from the vegetable market according to personal taste.

2. I shot it directly, cutting it rotten, and cutting some ginger shreds.

3. Cut the chili pepper, stir the garlic foam, ginger shredded foam, and salt, you can put more salt, and finally put some white wine, which can increase the crispness of the chili.

4. Find two clean and dry bottles, marinate for a week and then eat.

Hello everyone, what I want to share with you today is that the production method of a pickled green pepper, when I went out to buy vegetables two days ago, I saw that the green peppers sold by vegetable farmers were not bad, so I bought more than 20 yuan of green peppers to take home, the main reason is that green peppers are very cheap, and only 2 yuan 5 per catty.

I bought the green peppers at home, and some of them I used to stir-fry and eat, but most of the green peppers I chose to make are used to pickle, which can not only make the green peppers sour and spicy and delicious, but also improve the preservation time of the green peppers.

When making this delicacy, I believe that many people will encounter such a phenomenon, that is, the pickled green peppers, stored for a period of time, it is easy to appear the phenomenon of raw flowers. If you don't eat the green peppers as soon as possible, they will easily spoil.

For this reason, I will hand over my method of pickling green peppers to you today, and if you use my method to pickle green peppers, the pickled green peppers not only do not produce flowers, but also taste better.

Pickled green peppers】 Ingredients] Green peppers, rice vinegar, salt.

Methods and Steps].

1. First of all, we should clean the green pepper with water, because there are many pesticide residues on the surface of the green pepper, which we cannot observe. Soak in water for 5 minutes, and then wash the green pepper several times by kneading to make the green pepper completely clean.

Green pepper is the plant kingdom, the middle part of the dicot class, the subclass of zygoledons, and the Solanaceae. and red peppers are collectively referred to as cayenne peppers. How do you pickle green peppers deliciously? Here's what I've put together for you. How to pickle green peppers delicious, welcome to read! Hope it helps!

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 knife. There is no flower knife to cut at will.

The above two items are a total of 10 catties, and the proportion is arbitrary.

3. Wash and dry 1 kg of ginger 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.

4 taels of liquor above the degree.

Pour the above seasonings into a pot of carrot and chili peppers, turn it three times a day, and you can use it after a week, and turn it once a day after a week, and you can put it in the jar after three weeks.

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