How to pickle green peppers (how to make pickled peppers)

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List of contents for this article:

• 1、How to pickle the whole green pepper
• 2、Salting method of green peppers (specific method of salting green peppers)
• 3、Methods and ingredients for pickling green peppers by Sichuan people

How to pickle the whole green pepper

Lay a layer of salt on the bottom of the jar, add a layer of pepper, sprinkle with salt, repeat until full, sprinkle with more salt on the top layer to top the cap.

Layer the peppers, garlic slices, and millet peppers into a sealed glass jar, pour in the sauce over the peppers, and seal and store. Oiled peppers: Wash 5 kilograms of green peppers and air dry, remove the peppers and cut them in half. Pour edible oil, soy sauce, salt, and white sugar into the pan, simmer over medium heat until it is very big, add a little white wine, stir well, turn off the heat and let cool.

The method of curing the whole green pepper is as follows: Preparation ingredients: green pepper, carrot, ginger, garlic, fine salt, soy sauce, salad oil, white sugar, MSG, and more than 50 degrees. Salting steps: Cleaning and pretreatment: Buy fresh whole green pepper and wash it thoroughly with water. Drain the water and retain the handle of the pepper. To make it easier to taste, make seven to eight small holes in the body of the pepper.

The method for curing the entire green peppers is as follows: Ingredients to prepare for curing the green peppers: Soybean oil, soy sauce, salt, ginger, garlic, pepper, white sugar, Marinating steps: Prepare the green peppers: Select fresh, complete green peppers, wash them, and place them in hot water. Blanch in it, and then dry it in the air. This step is to remove the astringent taste of the green peppers while maintaining their bright green luster.

Salting method of green peppers (specific method of salting green peppers)

1. Method 1: Required raw materials: 10 kilograms of green pepper, 4 kilograms of salt, 5 kilograms of water, 25 grams of aniseed, 30 grams of pepper, and 25 grams of dried ginger. Steps: Wash the green pepper, dry it, make it eye-catching, and then put it into a jar. Put the pepper, aniseed, and ginger into a cloth bag, add it into salt water and boil for 3 to 5 minutes and remove. After the salt water cools, put it into the cylinder and stir it once a day for 3 to 5 times in a row.

2. Method 1: Raw materials: 10Kg of green pepper, 4 Kg of salt, 5Kg of water, 25 grams of star anise, 30 grams of pepper, and 25 grams of dried ginger slices. Steps: Wash, dry, poke the eyes, and load the green peppers. Put the pepper, star anise, and ginger slices into a cloth bag, put them into salt water and boil for 3 to 5 minutes and remove them. Pour the salt water into a jar after cooling, stir once a day for 3 to 5 times, and serve after about 30 days.

3. Prepare green peppers: Choose fresh, fleshy peppers, such as green pepper or green pepper, about 500 grams.

4. The green peppers pickled in this method taste more fragrant and have a longer storage time. The last curing method is relatively simple, but it requires sun-drying to 60% dry green pepper and other seasonings such as salt, garlic, ginger, soy sauce, vinegar, chicken essence, white sugar and white wine. Wash and dry the green pepper, remove the pedicles, and cut open for later use. Then, chop the garlic and ginger and mix well with the seasonings to make a marinade.

5. The curing method for pickled green pepper with soy sauce is as follows: Prepare raw materials: 2500g green pepper; 150g garlic cloves; 150 g ginger; soy sauce; 150g salt; 150g white sugar; 150 g high-quality liquor; 150g salad oil; 100g monosodium glutamate. Handling green peppers: Wash the green peppers and slice them. It is best to dry them in the sun to remove excess water and prevent excessive water from leaking out during the curing process.

Methods and ingredients for pickling green peppers by Sichuan people

Mix 1000 ml of salt water and boil it, add salt, pepper, and star anise, cool, add rock sugar and white wine to make pickled salt water. Layered method for filling the jar and curing: Lay ginger slices and garlic cloves on the bottom of the jar, alternately add peppers and remaining spices, and squeeze them. Water injection: Pour in cooled salt water and completely submerge the peppers (if insufficient, add cool boiled water). Weighing: Use a clean stone or small bowl to press the peppers to prevent them from floating.

My mother has been making pickled peppers for 40 years. The method is simple, and the taste and taste are very good. Don't miss out on what you like. [Practice] Prepare fresh Erjing pepper, salt, garlic, ginger, soy sauce, and balsamic vinegar. Wash the fresh peppers, drain the water, then remove the peppers and cut the peppers into small circles. To make pickled peppers, you can use red peppers or green peppers. My mother uses 2 kinds each time. The color is better and can effectively promote appetite.

The complete list of practices for marinating green peppers is as follows: Do not remove the pepper stalks when cleaning, and drain the surface water after washing. The elders said that the marinating process will not produce so much water, which is very important. Cut the pepper and ginger into shreds. Cut and place in a bowl. Add a little salt, sugar, and Sichuan-style bean drums, mix well, and you can bottle it. Wash the bottle in advance to dry the water without touching it with oil.

Chili peppers are probably an ingredient that we often see in our daily lives. By eating green peppers, we can provide a good way to replenish capsaicin, promote the metabolism of the entire body, and expel excess moisture from the body. Green peppers can not only be fried and eaten, but can also be preserved by marinating, adding a different flavor to the green peppers.