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Let's add a spark to stocks: all about the preparation of hot sauerkraut

Let's add a spark to stocks: all about the preparation of hot sauerkraut


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Pickling is a very interesting option for harvesting hot peppers. Pickled hot peppers are served with meat. It is perfect for a feast with barbecue, and any other hot meat dishes.

In restaurants, sauerkraut is present on a plate with other pickles. It can be added to some salads, or it can be eaten like a pickle, eating a portion of stewed game. Salted hot peppers, and even pre-fermented, are an excellent spicy snack that is perfectly stored in a cool place for a long time.

Features and differences

For fermentation, a special type of hot pepper is taken. It is distinguished by a slightly pungent taste, green color and thin long shape.

Too bitter pepper for preparing such a snack is not suitable... Although there are lovers of very spicy cuisine who also use such varieties for winter preparations.

Hot spices and sugar are not used to ferment hot peppers. While recipes for preparing winter preparations from bell peppers and other vegetables may contain these ingredients.

Benefit and harm

Pickled vegetables are beneficial because they contain the same composition of vitamins and minerals as fresh ones. During cooking and fermentation, the substances contained in the pepper do not decompose... The main benefit of sauerkraut hot pepper is that it contains a large amount of fatty oils, carotene, as well as vitamins of groups A, B and C.

Bitter peppers can only be harmful to people who have been prescribed a diet by their doctor. These can be people suffering from various diseases of the gastrointestinal tract, liver and kidneys. This product is also not suitable for feeding small children, nursing mothers, pregnant women.

How to choose for harvesting for the winter?

Ripe peppers are suitable for starter culture. They can be distinguished by their whitish-green tint.

The ideal fruit is elongated and elongated towards the bottom.... The pepper, suitable for salting, tastes slightly pungent. The walls of hot pepper suitable for pickling should be fleshy.

Armenian tsitsak recipe

You can ferment peppers in three-liter jars, enameled dishes, plastic buckets and wooden barrels. The choice of suitable utensils depends on the amount of raw materials prepared for processing and the intended storage location. Peppers collected from the beds should be left for several days in a warm room until the fruits turn yellowish.

The recipe for preparing peppers for the winter itself is very simple and does not require special culinary skills from the hostess. You can ferment tsitsak with or without brine. To prepare a workpiece without brine, you will need:

  • salt - 450 grams;
  • greens - 1 bunch;
  • bitter pepper - 5.5 kg;
  • garlic - 4 large heads.

Having prepared the products, you can proceed directly to the preparation of the recipe.:

  1. The greens are chopped with a knife on a cutting board and mixed with minced garlic cloves.
  2. The pepper is pierced with a fork in several places, and then spread interspersed with herbs and garlic in a deep container.
  3. The container is covered with clean gauze, and then heavy oppression is spread on top of the workpiece.

    In this form, the salting is left warm for several days.

    The product can then be moved to the basement or any other cool room.

For salting 6 kilograms of pepper with brine you will need:

  • garlic - 5 heads;
  • fresh dill - 1 bunch;
  • water - 10 liters;
  • coarse salt - 2 heaped glasses.

After all ingredients are prepared, you can start the salting process:

  1. Half the garlic is chopped using a garlic press, the greens are coarsely chopped, then the presented ingredients are mixed together in an enamel bowl. Whole garlic cloves are also added here.
  2. The washed pepper is pierced with a fork in several places. This is best done on a cutting board. After that, the fruits are laid interspersed with garlic and dill.
  3. To make a brine, you just need to mix cold water and salt. The brine is poured into a container with a workpiece. Cover the peppers with clean gauze and put oppression on top. The salting is left in a warm room for several days, exactly until the fruits turn yellow. The fermentation process takes from 3 to 10 days in different cases.
  4. After the pepper has changed color, the pickling can be left in the brine and taken to the basement. This completes the cooking process for pickled peppers in brine.

If the hostess decided to store the workpiece without brine, then she needs, immediately after the fruits have acquired a characteristic yellow color, to discard the salting in a colander and completely drain all the brine. After that peppers are tightly placed in jars, lightly pressing down with your hand... Banks do not need to be sterilized for this, they should be thoroughly washed with soda.

Recipe for cooking tsitsak in Armenian.

Storage

Pickled peppers can be stored in the refrigerator or in the cool pantry room.

If the pepper was cooked in a barrel, it does not need to be put into smaller containers. The product is better stored in the brine in which it was fermented.

If it becomes necessary to take a small amount of the product from the keg before the feast, a little brine should be poured into the jar along with the fruits. Such a measure will help preserve the delicacy until it is consumed.

Examples of dishes using the product

Pickled peppers can be used in various meat salads. Any gourmet will love the salad with chicken fillet and porcini mushrooms.

It is prepared quickly and even for novice cooks. For this dish, you can take boiled or smoked chicken breast.

To prepare the salad you will need:

  • chicken breast fillet - 1 pc .;
  • onions - 2 pcs.;
  • provencal mayonnaise;
  • mushrooms - 300 grams;
  • greens - 1 bunch;
  • eggs - 3 pcs.

Cook like this:

  1. Mushrooms and onions are cut and fried over low heat.
  2. Poultry meat is finely chopped with a knife, mixed with fried porcini mushrooms (champignons are well suited).
  3. Chopped hard-boiled eggs, finely chopped parsley, dill and onions are added to the mixture.
  4. Pickled peppers are cut into thin rings and mixed with the rest of the mass.
  5. The resulting salad is seasoned with mayonnaise.

Pickled hot peppers can also be added to a classic vinaigrette. This ingredient will add a special piquancy to the boiled beef and pickled mushroom salad. Sandwiches with brisket and chili pepper rings are an ideal snack. Pea soup with smoked meats, cut into thin rings, will give a special pungency and attractive appearance. Soup with beans and khash will complement this ingredient well.

How else can you save a vegetable?

In order to preserve hot peppers for the winter, they can be pickled, frozen or dried.

You can marinate this vegetable as one of the ingredients in an assortment or a winter salad. This method is beneficial in that such a preparation is suitable for use as a ready-made dish.

Of course, dried vegetables cannot be used as a product suitable for consumption without preliminary processing, but they are ideal for preparing various dishes. In order for the paprika to have the same taste in the sauce as the fruit plucked in the summer in the garden, it can be frozen immediately after collection.

Harvesting for the winter - pickled hot peppers.

Preparation of dried hot peppers for the winter.

Freeze hot peppers.

For homemade preparations, our ancestors used only natural preservatives. For this reason, forgotten recipes and storage methods for seasonal products should be remembered and actively used in everyday life. Besides, pickled vegetables and fruits do not undergo any changes during the cooking process, they come to the table with the same set of vitamins and minerals as freshly picked from the garden.


Watch the video: The Complete Beginners Guide to Fermenting Foods at Home (May 2022).


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