The method of pickled peppers in my family is the old formula of 15. The soaked pepper will not be hollow, even if it is stored for two years, it will not bloom, and the more it is soaked, the more fragrant it will be. Let me talk about the specific formula and production method, and you can learn it.
Production materials:
Deep red pepper salt cold boiled garlic ginger
Rock sugar, pepper and mountain pepper white wine.
1 First of all, when buying peppers, you should choose crimson peppers in the market to buy. This kind of pepper is most suitable for pickled peppers, and the pickled peppers will be more spicy. We must choose the peppers to take home first. Those damaged or incomplete peppers can't be used to make pickled peppers, which are easy to deteriorate.
2. Secondly, choose hard peppers, such as those that have been broken or not very good. They can only be used for cooking and eating. Remember that they can't be used to make pickled peppers. After selecting the peppers, clean them with clear water and clean the impurities on the surface of the peppers. Remember not to rub the pepper when cleaning, just wash it simply, and don't damage the pepper.
3. Do not remove the pepper stalks after cleaning. If the pepper stalk is removed, it is easy for the pepper to appear hollow during soaking, so the pepper stalk must be kept, which is a very critical place. At this time, put the pepper outside in the sun and dry the water on the surface of the pepper. Don't put it for too long. If the surface of pepper contains moisture, it is easy to produce flowers during soaking.
We should prepare a pickle jar during this time. Pickle jar had better choose crock. Pepper soaked in crock will greatly improve the taste of pepper and prolong the preservation time of pepper. We just need to clean the prepared crock with clean water and clean the inside of the crock. After cleaning the jar, add a little white wine and scrub the inside of the jar again, which can play a very good sterilization role.
5. Clean the jar and put it outside to dry the water in the jar. The water on the surface of the pepper is dry, and after the water in the jar is dry, we should put all the dried peppers into the crock. Then prepare two pieces of old ginger, put 20 pieces of garlic, 30 pieces of rock sugar, a handful of fresh peppers, or use dried peppers in a crock.
6. Add about 1.5 kg of edible salt to the earthen altar. The proportion of salt should be based on the proportion of cold boiled water. 10 kg of cold boiled water, just add 1.5 kg of salt to it. Don't add too much, or the pickled pepper will be too salty. In order to make pickled peppers taste better, we need to prepare a small bag of pickled pepper water and pour it into the jar. Finally, we need to pour the cold boiled pepper into the jar and two or so China white spirits, and cover it.
7. At the edge of the jar cover, a proper amount of clean water should also be added, which can greatly improve the sealing performance of the jar. The better the sealed environment, the better the pickle in the jar is soaked, otherwise it will easily lead to the flowering of pickled peppers. Pepper can be taken out and eaten after being soaked in a sealed environment for about 7 days. The soaked pepper is pure in color and very fragrant.
The above method of pickled peppers is enough for chefs to share. I have used this formula for 15 years, and I soak in two jars every year. If you are interested, you can try to make pickled peppers at home.
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