Summer is here, and there are usually too many chili peppers at home to eat and they will go bad, so I usually pickle the chili peppers. Pickled peppers are a home-cooked recipe, the main raw material is peppers; the process is pickling, and the preparation is very simple.
After pickling, the color of the peppers becomes very attractive, and the taste is incredible. It is people’s favorite side dish as an appetizer. But do you know how to pickle peppers? If you don’t If you know, just take a look at the pickling method of peppers below.
Method 1:
Ingredients: 5 jins of green pepper
Accessories: 2 taels of salt, 1 tael of ginger, 1 tael of star anise, 1 tael of Sichuan peppercorns, 1 tael of MSG, 1 tael of sugar, 1 tael of vinegar, soy sauce
Steps:
1. Wash the peppers and remove the water
2. Cut with a knife Remove the peppers
3. Cut a knife lengthwise along the peppers, so that the peppers will be more flavorful when pickled.
4. It is best to use a small knife when handling peppers, because not all The peppers are all long and regular. It will be easier to cut the openings with a small knife when there are curvy peppers.
5. After processing all the peppers, wash the ginger and slice it into slices
6. Prepare the star anise. It is best to break it into pieces to make it easier to taste.
7. Set aside peppercorns
8. Set aside MSG
9. Set aside soy sauce
10. Set aside vinegar
11. The container for pickling peppers, I bought it specifically for pickling peppers
12. After everything is ready, start filling the container with peppers, spread a layer of peppers, sprinkle with a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, A few slices of ginger, just like this until all the peppers are put into the container. Finally, spread the remaining ginger slices, star anise, peppercorns, and salt on the top layer of peppers, then sprinkle with MSG, sugar, and finally add vinegar and soy sauce.
13. When finished, cover the lid and marinate for at least seven days. The longer the time, the more delicious it will be. It is best to add more salt, otherwise it will easily pickle if the temperature is high, and the whole can will be wasted!
Method 2:
Ingredients: 500g chili peppers
Accessories: appropriate amount of aniseed, appropriate amount of salt, appropriate amount of ginger
Preparation steps:
1. Wash appropriate amount of pepper
2. Wash and slice ginger. Remove the peppers and control the water, take a clean cloth, put the peppers and ginger slices to dry the surface moisture
3. Put an appropriate amount of water in the pot, add salt (more is better), add aniseed (Panthoxylum bungeanum) , star anise, cumin, bay leaves, cinnamon, kaempferol, etc.), boil and let cool naturally after boiling
4. Take a container, wash it clean, and dry it
5 , after everything is packed up, first stuff the peppers into the bottle one by one, put a few peppers and a ginger slice, fill them one by one, pour in the cooked brine (to submerge the peppers), screw on the lid and leave it for about half a month before eating.
Tips:
1. Add enough salt. It doesn’t matter if you add more. If there is less, the pickling will not be successful and the peppers will rot.
2. Marinate until enough time to eat.
3. When the boiled and cooled water is poured into the container, the peppers should be submerged. < /p>
Four small spoons of soy sauce (dark soy sauce), 2000 grams of green chili peppers, 50 grams of white wine, two small spoons of chicken essence, 100 grams of blended oil
1. Place self-picked fresh chili peppers in a basin Wash it twice, then put it in a ventilated place to dry until there is no water on the surface.
Under the sun, two hours should be enough!
2. After drying the water, use