First, the method of pickling small peppers
Main ingredient: 2,500 grams of pepper.
Methods/steps
Remove the purchased small peppers, remove impurities such as diseases, insects, moldy fruits, branches and leaves, wash them, and air dry the cleaned peppers.
Punch a few small holes, preferably 2-3 holes, at the base of pepper fruit to penetrate the diaphragm of pepper meat to promote the entry of salt (punching holes can also prevent the product from being soft and rotten).
Melt100g of salt with water, turn on the fire, boil the salt water, and pour it into the altar after the salt water is cooled.
Put the small peppers into the jar to ensure that all the peppers are submerged.
After a week, take out the pepper, press the water dry and put it in the jar, add the remaining salt, add soy sauce and seal it for three months.
Add appropriate amount of white sugar and sesame oil when eating.
Second, pickled peppers
material
250gm green pepper
150gm. Ginger, peeled, sliced/shredded/chopped.
2tbs BlackMustardseeds
1 1/2tbs yellowmustardseeds.
1/4tspNigellasativa (black sesame-like spice in the photo)
1/2tsp turmeric powder
1tbs salt, appropriate amount
2tsp dried mango powder
2tbs mustardoil
method of work
Cut pepper and ginger, and put them in the sun for 4-5 hours until dehydrated.
Dry NigellaSativa and CaromSeeds. Grind black and yellow mustard seeds into powder, and then mix all the spices and salt evenly. Then pour mustard oil into all the spices in a small pot and mix well.
In a large pot, mix the peppers with all the spices.
Put the mixture into a glass bottle, seal it, and then put it in a place with long sunshine 15-20 days.
Fifteen days later, pickled peppers are ready.
Third, how to pickle green peppers.
1 If you want to pickle green peppers, you must first prepare materials. The most important materials are 2500 grams of green peppers and 150 grams of garlic cloves, and then 150 grams of ginger. In addition, 150 grams of soy sauce, salt, sugar, white wine and edible oil, and 100 grams of chicken essence should be prepared at last.
2. Clean the prepared 2,500 grams of green peppers, and then cut them into blocks of uniform size. Then prepare 300 grams of edible salt and add it to the cut green pepper to remove water from the green pepper.
3. Heat the pot, then add the cooking oil, then add the pepper to stir fry, then add all the soy sauce, sugar and salt, and then turn off the fire after boiling, so that the prepared juice can naturally cool down.
4. Add sliced ginger, garlic and white wine to the prepared juice.
5. After removing water,