It is the end of the world, all crops and fresh foods have been destroyed. Wouldn't you like, in this case, to have some pickled peppers to eat even after the apocalypse? You will be able to survive thanks to these tips.
Steps
Part 1 of 6: Prepare the Chillies
Step 1. Choose crunchy and fresh vegetables
When you decide to pickle chillies, you need to choose the variety to process. Many prefer a combination of sweet (red and green) and spicy peppers to balance the flavor, but this is up to you alone. However, there are some characteristics you need to remember, regardless of the type of peppers you want to preserve:
- Look for firm vegetables with smooth skin.
- Avoid old, mushy, shriveled, or dark spots. Old peppers have a bad taste and a chewy texture when pickled.
Step 2. Purchase 3.5-4.5kg of peppers to make about 9 half-liter jars
These are the quantities considered standard. The instructions that follow take into consideration the preparation of 9 half-liter containers.
A pack of chillies usually weighs 12.5kg and allows you to make 20-30 half-liter jars
Step 3. Wash the vegetables
You can use both cold and lukewarm water, you will get the same results.
Step 4. Cut them in half and remove the core and seeds
Also remove any bruised or imperfect parts. At this point, cut the peppers into quarters.
The very small ones should be left whole, in this case it is sufficient to make only a few incisions along the sides
Part 2 of 6: Sear and Peel the Chillies
Step 1. Remove the skin from the vegetables by 'blanching' them
If you've already cut them, make sure the skin side is facing the heat source, regardless of which heat source is.
- Preheat the oven or grill to 205 ° C-232 ° C. Place the peppers on a baking sheet and put them in the oven (or under the grill) for 6-8 minutes. With the help of the kitchen tongs, turn the peppers often so that they 'burn' evenly on all sides.
- Place them on a metal grill if you prefer to use the stove. Keep the grill suspended over the gas flame or over a hot plate. Rotate the peppers very thick with a pair of kitchen tongs. Make sure each side is properly 'seared'.
- Use an outdoor barbecue. Place the chillies 12.5-15cm from the red-hot embers. Twist them with kitchen tongs.
Step 2. Place the blanched peppers in a pan and cover them with a damp cloth
This way they cool down quickly and the skin is easier to remove.
Step 3. Gently peel the peel from the pulp
From time to time rinse the peppers with water; you can help yourself with a knife if the peel does not come off easily.
Part 3 of 6: Prepare the Pickle Solution
Step 1. Pour 1, 2 l of vinegar, 240 ml of water, 20 g of preserving salt, 28 g of sugar and two cloves of garlic into a saucepan
Garlic is optional, it adds flavor but is not mandatory
Step 2. Bring the mixture to a boil
Then reduce the heat and let it simmer for 10 minutes.
Step 3. When this time is up, remove the garlic cloves and discard them
Part 4 of 6: Sterilizing the Jars
Step 1. Wash the jars you want to use for preserving
You need to be sure there are no bacteria contaminating the pickled peppers.
Step 2. Place the jars upside down in a large pot with 5-7.5cm of boiling water
Lower the heat and let the jars soak for 10 minutes.
Step 3. In another, smaller saucepan, place the lids of the jars in boiling water and allow to simmer
Part 5 of 6: Picking the Chillies
Step 1. Insert the peppers into the jars without pressing them, they must have some space between them
Leave 2.5 cm of free space at the edge of the jar, flatten the chillies left whole.
Add half a teaspoon of salt if you want the preserve to be tastier
Step 2. Pour the preserving solution over the peppers
Always leave 1.3 cm of space at the top edge of the jars.
Step 3. Eliminate any bubbles by mixing each jar with a small rubber spatula
Air bubbles can promote mold growth once the jars are sealed.
Step 4. Blot the edges of the jars with kitchen paper or a clean dish towel
Step 5. Close each jar securely but not too tightly
Part 6 of 6: Sealing the Jars
Step 1. Place each jar on a wire rack inside the large sealing pot
This allows you to leave them hanging a few centimeters from the bottom of the pot.
- On the market there are special tools called 'canners' to seal the jars of preserves. In practice, these are pressure cookers specific for this purpose. However, if you don't have a 'canner', you can safely use a large pot large enough to hold the jars and water. Place a tea towel or cloth in the bottom of the pot before placing the jars if you don't have a grill. This way you avoid contact with the metal of the pan.
- If you don't have a specific pliers to lift the jars, put a rubber band around the ends of the kitchen tongs, this way you will have a craft tool but just as effective.
Step 2. Add as much hot water to the pot or canner as necessary to allow the bottom of the jars to soak for 5 cm
Step 3. Cover the pot with the lid and bring the water to a boil
Make sure the water boils for 10 minutes without interruption.
Step 4. After 10 minutes, remove the lid and lift the rack that holds the jars
After 2 minutes, remove the jars from the pot and place them in a safe place to cool.
Advice
- When handling hot peppers, wear rubber gloves to protect your skin and eyes.
- To reduce the spiciness of the recipe you can replace part of the hot peppers with sweet peppers.
