泡菜辣椒

Chilies can be preserved with relatively little effort in vinegar or olive oil. These taste so good that they should not be missing on any cheese platter. In addition to preserving by freezing or drying, pickled chili peppers also have a few other advantages. They take up very little space in the storeroom. In addition, sour or oil-soaked chilies taste excellent.

Whether you pick chilies, pepperoni, habanero or jalapeño, the recipe is always the same. Later, the peppers pickled in vinegar taste deliciously sour. In olive oil you can add garlic, cheese, paprika and mustard seeds.

Before you start, you will need a few sterile preserving jars. Wash your hands thoroughly. The reason for this is that bacteria and moulds will otherwise spread. Your work would then be in vain and the beautiful chillies would become bad.

酸洗

漂白或炒蔬菜可用于保存。这使它成为耐用,并给予它一种新的味道。咬合蔬菜更适合醋的方法。抗脂肪通常保存在植物油中。辣椒适合两种品种。

Chilis in Oil

Chillies in oil

洗一公斤辣椒彻底波形的一半r running water. Cut off the stalk and remove seeds and white placental tissue as far as possible. Make sure that oil can run at any point. There should be no air bubbles. Even if whole pods are nicer to pickle, we quarter both Habaneros and Jalapeños. Narrower pods like Cayenne are halved.

Heat about two litres of water with 300 ml vinegar. Some sugar and as much salt (2 tsp). The water should only simmer slightly if you put the cleaned chilli peppers in the water. After 5 to 10 minutes the chilli has exactly the right consistency. Rocotos with their thick flesh take longer, Habaneros cook faster.

We check this by pricking a fork into the pods you certainly know how soft Piri Piri or Peperoncini are from the glass. So should their chillies, which are themselves pickled in oil, become as well.

根据您的味道,在沸腾辣椒之前,将大蒜丁香,迷迭香,芥末和干胡椒添加到水中。其他草药,如百里香朝向烹饪结束。否则精油将过快蒸发。

Put the whole thing into a kitchen sieve to drain. Use a spoon to layer the hot mixture in clean preserving jars. It is poured with the best olive oil up to the edge.

If you have worked sterile, the pickled chillies can be kept for half a year. We ourselves do not trust the cleanliness completely and only keep the glasses in the refrigerator. We also make sure that the chillies in oil are eaten after two weeks. Because they are so tasty anyway, the glass is eaten empty.

Pickle pepperoni in vinegar

洗一斤绿色或红白香肠或墨西哥胡椒,剪头,四分之一和剥离种子欧宝体育资讯。对于每种液体,我们需要750毫升水和醋。将3茶匙糖和盐加入醋库存。品尝一些大蒜,干胡椒和香菜种子。用腌制蔬菜一个或另一个月桂叶可能不会缺失。

Add the chilli to the spicy broth while simmering lightly. Simmer for about 5 minutes and then turn off the heat. Later keep the pickled chillies in the fridge. The vinegar makes chili peppers durable: We ate them in the next two weeks.

You can use all types of chilli to pickle. With tomatoes, onions and olives it is easy to vary the recipe according to your preferences. It is particularly tasty if you lightly roast the peppers beforehand. Best still on the grill.

Another refinement comes from Thai cuisine. There in vinegar marinated Thai Chilis with sugar for the sweetness, fish sauce for a salty taste and some lime juice for the acid are added. In Thailand you will find the so prepared chillies in almost every pasta house.

Shelf life

The reason for our caution and the relatively rapid consumption of pickled chilli peppers are bacterial cultures that spread when working non-sterile. The most dangerous is Clostridium botulinum which causes botulism. One way to safely kill the germ is to heat it to 100 °C for at least 15 minutes.

Honey for sweetening should not be used either. In the year about 10 cases become known where it came to such poisonings.


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