Raw chili pepper pickling methods are as follows:

One, oil-sealed chili pickles

Instructions: chili pepper 10 pounds, 0.4 pounds of peanut oil, 5 pounds of soy sauce, 0.4 pounds of ginger, 0.4 pounds of garlic, 0.2 pounds of monosodium glutamate (MSG), 0.75 pounds of white sugar, white wine 0.75 pounds, 0.5 pounds of salt

Pickling method:

1, pepper washed and dried section two halves, pickled in salt for 3-4 hours;

2, peanut oil, soy sauce, respectively, boiled, and then cooled;

3, ginger, garlic washed and dried and then sliced;

4, pickled peppers into the altar;

5, peanut oil

5, peanut oil, soy sauce, white wine, garlic slices, ginger slices together into the pot, stirring and poured into the altar;

6, and then the monosodium glutamate (MSG), brine poured into the altar, immediately sealed, during the period of time, it is best not to open the lid;

7, 48 hours after the meal can be eaten. In the future, there will be another appetizer on the dinner table at home.

Two, pickled green chili

Instructions: 10 kg of green chili, salt 1.4 kg, 2.5 kg of water, 25 grams of dashi, 30 grams of peppercorns, 25 grams of dry ginger

Pickling method:

1, green chili pepper washed, dried, tied eyes, mounted jar.

2, the peppers, dashi, ginger into a cloth bag, into the brine boiled 3-5 minutes and fished out;

3, to be cooled into the tank after the brine, stirring once a day, 3-5 times in a row;

4, about 30 days after that is done.

Pickled chili pepper color green, taste salty and spicy. It is a very good dish for the next meal.

Three, salted fresh green peppers

Main ingredient: 10 pounds of fresh green peppers

Accessories: salt half a packet

Practice:

1, chili peppers selected, to be complete and intact, tibs do not remove (to avoid entering the raw water), rinse well and then drained, and put outside to dry the water. (There can not be a little moisture)

2, prepare a very large container, to be clean and no water and no oil, will be green peppers into it, a layer of peppers a layer of salt spread evenly.

3, at first, the salt will not dissolve, you can let the peppers pickled for a while to go to the container upside down a few times, so that the peppers more evenly coated with salt, first not into the altar, indoors overnight, remember to cover a lid is.

4, the next day up, you will see the surface of the pepper has been a little wet, continue to turn the pot a few times, the bottom of the pot will have a little brine, once again so that the pepper and salt evenly wrapped together, well, ready to load the altar.

5, with clean hands to grab the chili to the altar (altar cleaned in advance, must be no water and no oil) in the plug, can be appropriate to use the hand pressure, has been loaded, and finally put the thick brine drizzle on it, plus cool water can be covered, cover the lid, generally marinated for about a month on the sizzling super crispy delicious pickled peppers.

Tips:

1, practice in parentheses are notes, the last pressure lid of the water remember to use cool boiled water, can absolutely guarantee the quality of the sauce pepper.

2, the amount of salt is generally a pound of pepper 1-1.2 two salt.

Four, pickled red pepper

Instruments: 10 kg of fresh red pepper, salt 2 kg, 500 grams of sugar, 100 grams of rice wine

Pickling method:

1, will be cleaned, blanched in boiling water for 5 seconds and quickly fished out, draining the water;

2, drying poured into the large pot, add salt, sugar and mix well;

2, drying, pour into a large pot, add salt

3, pickled 24 hours into the jar, dripping into the wine, sealed storage;

4, about 60 days after the ready.

Pickled out of the chili pepper meat is crisp and tender, flavor mellow, can be accompanied by meals, can also be flavored.

Five, pickled Hunan Park chili (white pepper)

Raw materials: 2500 grams of fresh green chili, 225 grams of refined salt, pepper 30 (crushed)

Practice:

1, pick the body of the large meat and thick old and ripe can not be injured green chili, clean with water, dry the surface water.

2, put the pot of water to boil, the green chili pepper into the boiling water to cook two to three minutes, to be chili pepper color when fished out to dry. Note that it should not be boiled for a long time.

3, will boil the good chili placed in the gabion plate or board, in the sun for a day, sunshine when the chili should be turned once or twice, so that chili from green to white.

4, after the sun with large scissors to cut off the chili peppers, and from the tip of the handle to cut a long mouth (according to the needs of the chili peppers can be removed inside the seeds). If not dry enough, the next day and then sunshine again, sunshine to six, seventy percent dry, collected into the room in a timely manner to spread cool.

5, cold through and then evenly mixed into the salt and pepper crushed, can be into the jar (or altar) pickling half a month can be eaten.

Tips:

1, be sure to sun exposure.

2, if you cover a layer of film on the pepper, sunshine for a few hours you can see the pepper slowly become white. It also looks good in the sun.

3, if you want to take to the field to send friends and relatives can be Park chili sun to ninety percent dry into the dry white pepper, so even if you put on a few months will not be bad.