Pickle pepper
By VicentaLakin
They make their own pickles and peppers, so that they can be dried with their own tastes, such as octopus, peppers and sauerkrauts, without additives, preservatives and pigments, which are made out of all-natural materials, at a low cost, happy, comfortable, salted into bubble water, dropped into the fridge, ready to make their vegetables. Owing to geographical problems, fresh peppers for authentic peppers could not be purchased, and Mexican peppers such as Jalalapeno Pepper, which is characterized by a medium head, thick skin, medium spicy, pick-up is not too soft, local pick-up is easy and cheap, and friends in the country can pick up their materials。
Recipe Recommendations
- jalapeno 约300 grams
- geranyl 2 tablets
- octagonal 1 flower
- pepper 1 tablespoon
- cumin 1/2 tablespoon
- sea salt
- erguotou 2 tablespoons
Steps for Pickle pepper
1
Dry the chili to the skin (i.e. freshly washed dry chili)。
2
The pot is filled with water in appropriate quantities, with two slices of fragrance, an eight-point horn, a large spoon of pepper, a large spoon of fragrance, a large one of two spoons of fragrance, and a light for 20 minutes to boil the material, filter it out and add salt to the sea, a large spoon of salt, mixed to soluble, so that it is unsolvable to saturate and soaks the pepper water。
3
When the container is cleaned and dryed, the bottle is tightened after two spoons in the first two pots, and the bottle is rolled to the side, so that the wine can wet through the bottle wall to disinfect it。
4
It's a bit "wet" in the bottle, not with a cloth or paper, because the gay cloth and paper can't stand up to the bottle wall where the wine is disinfected, and put peppers in the bottle all over the bottle to the point of crowding. If a bottle is not enough, one more, if only one bottle is salted, the extra pepper can be used as a supplement。
5
Injecting cooled pepper water in order to avoid the loss of salt water for the portion of the pepper floats, putting it on the pepper with paper towels or toys, etc., so that when the cap is closed, the peppers are watered under pressure。
6
Put membrane paper on the mouth of the bottle, turn off the cap, have a sheet of sheet paper between the bottleneck and the cap, and it is easier to open it when the salty water is salty, it is easily rusty, it is difficult to open the lid, and bad remembering friends put date labels on it, but in their own experience, it is only possible to pick up the pepper color darker and pick it up two or three days, for a total of about 20 to 25 days. It's really hard to say, because people live in different temperature environments and different materials, with pickles of pepper changing colours, and when pickles of peppers don't have to be in the fridge, they can do it at constant temperatures。Pickle pepper Make Tips
1. Preferably, the pickled peppers should be intact, preferably with the twigs, and not so bad as to be crushed. 2. Friends without two pots of wine may use vodka and white wine to disinfect bottles with as much as possible. The timing of the pickle is really not accurate, because the temperature environment in which you live is different and is based on pepper pickles to color change. 4. The spoons, spoons and cups used by peners in any food magazine, such as cooking, baking, etc., use international utensils, not spoons and cups that we usually use to fix drinks and load foods at home or in restaurants, as indicated here。