Sour is a very interesting variant of the preparation of bitter pepper. Pickled hot peppers are served with meat. It is perfect for a meal with kebabs, and any other hot meat dishes.
In restaurants, pickled pepper is present on the plate with other pickles. It can be added to some salads, and can be eaten as a pickle, seizing a portion of stewed game. Salty hot pepper, and even pre-fermented - excellent spicy snack, which is beautifully stored in a cool place for a long time.
Features and differences
For fermentation, a special kind of hot pepper is taken. It is distinguished by a slightly spicy flavor, green color and thin long form.
Too bitter pepper is not suitable for making such a snack. Although there are fans of very sharp cuisine, which use such varieties for winter harvesting.
For fermentation of hot peppers do not use hot spices and sugar. While the recipes for making winter preparations of bell peppers and other vegetables, these ingredients may contain.
Benefit and harm
Pickled vegetables are useful in that they contain the same composition of vitamins and minerals as fresh ones. In the process of cooking and fermentation, substances contained in pepper do not decompose. The main benefit of pickled hot pepper is that it contains a large amount of fatty oils, carotene, and vitamins of groups A, B and C.
Bitter pepper can be harmful only for persons to whom the attending physician has prescribed a diet. It can be people suffering from various diseases of the gastrointestinal tract, liver and kidneys. For the nutrition of young children, nursing mothers, pregnant women, this product is also not suitable.
How to choose for harvesting for the winter?
For the leaven, ripe pepper fruits are suitable. You can distinguish them by whitish-green hue.
The ideal fruit has an elongated shape and is elongated to the bottom. The taste is suitable for pickling peppers, slightly spiny. The walls of hot pepper suitable for pickling should be fleshy.
Armenian recipe for tsitsak
Peppers can be leavened in three-liter jars, enamelware, plastic buckets and wooden barrels. The selection of suitable dishes depends on the quantity prepared for processing raw materials and the intended storage location. Peppers collected from the beds should be left for several days in a warm room until the fruit has a yellowish tint.
By itself, the recipe for harvesting pepper for the winter is very simple and does not require special culinary skills from the hostess. Kits tick can be with brine and without it. For the preparation of the workpiece without brine will need:
- salt - 450 grams;
- greens - 1 bunch;
- bitter pepper - 5.5 kg;
- garlic - 4 large heads.
Preparing products, you can proceed directly to the preparation of the recipe.:
- Chop greens with a knife on a cutting board and mix with chopped garlic cloves.
- Pepper is pierced with a fork in several places, and then spread alternately with greens and garlic in a deep container.
- The container is covered with clean gauze, and then a heavy yoke is laid out on top of the workpiece.
In this form, the pickling is left warm for several days.
After that, the product can be moved to the basement or any other cool room.
For salting 6 kilograms of pepper with pickle will need:
- garlic - 5 heads;
- fresh dill - 1 bunch;
- water - 10 liters;
- coarse salt - 2 glasses with a slide.
After all the ingredients are prepared, you can start the process of salting:
- Half the garlic is minced with the help of a garlic press, the greens are coarsely chopped, then the ingredients are mixed together in an enamel bowl. Whole garlic cloves are also added here.
The washed pepper is pierced with a fork in several places. Make it best on the cutting board. After that, the fruit is mixed with garlic and dill.- In order to make brine, you just need to mix cold water and salt. The brine is poured into the container with the workpiece. Peppers are covered with clean gauze and lay oppression on top. Salting for a few days is left in a warm room, exactly until the fruit turns yellow. The fermentation process takes from 3 to 10 days in different cases.
- After the pepper has changed color, pickling can be left in brine and taken to the basement. At this process of cooking pickled pepper pickle ends.
The washed pepper is pierced with a fork in several places. Make it best on the cutting board. After that, the fruit is mixed with garlic and dill.If the hostess decided to store the billet without brine, then it is necessary, immediately after the fruits have acquired a characteristic yellow color, fold salted into a colander and completely drain the entire brine. Thereafter pepper is placed tightly in jars, slightly pressing down with your hand. Banks for this need not be sterilized, they should be thoroughly washed with soda.
Recipe of cooking tsitsak in Armenian.
Storage
Pickled pepper can be stored in the refrigerator or in a cool pantry room.
If the pepper was cooked in a barrel, it does not need to be laid out in smaller containers. The product is better stored in the brine in which it was fermented.
If it is necessary to take away a small amount of product from a keg before a feast, a little brine should be poured into the jar along with the fruit. Such a measure will help preserve the delicacy until use.
Sample dishes using the product
Pickled pepper can be used in the preparation of various meat salads. Any gourmet will enjoy the salad with chicken fillet and porcini mushrooms.
It is prepared quickly and even under the force of beginning cooks. For this dish you can take boiled or smoked chicken breast.
To prepare the salad will need:
chicken breast fillet - 1 pc .;- onions - 2 pcs .;
- mayonnaise provencal;
- mushrooms - 300 grams;
- greens - 1 bunch;
- eggs - 3 pcs.
chicken breast fillet - 1 pc .;Cook like that:
- Mushrooms and turnips are cut and fried over low heat.
- Poultry finely chopped with a knife, mixed with fried porcini mushrooms (mushrooms are good).
- Shredded hard-boiled eggs, finely chopped parsley, dill and onion are added to the mixture.
- Pickled pepper cut into thin rings and mixed with the rest of the mass.
- The resulting salad is dressed with mayonnaise.
Pickled hot pepper can be added to the classic vinaigrette. This ingredient will give a special piquancy to boiled beef and pickled mushrooms salad. Sandwiches with brisket and hot-peppercorns will be the perfect snack. Particular sharpness and attractive appearance will be given to peppers chopped in thin ringlets with pea soup with smoked meats. Good complement this ingredient soup with beans and khash.
How else can you save a vegetable?
Marinate this vegetable can be as one of the ingredients of assorted or winter salad. This method is advantageous in that this preparation is suitable for use as a ready dish.
Of course, dried vegetables can not be used as a product that is usable without pre-processing, but they are ideal for preparing various dishes. In order for chilli pepper to have the same taste in the sauce as the fruit picked in the garden in the summer, it can be frozen immediately after harvest.
Harvesting for the winter - pickled hot peppers.
Preparation of dried hot pepper for the winter.
Frosting hot peppers.
For homemade preparations, our ancestors used only natural preservatives. For this reason, forgotten recipes and ways to store seasonal products, it is worth remembering and begin to actively apply in everyday life. Besides, pickled vegetables and fruits in the cooking process do not undergo any changes, they are on the table with the same set of vitamins and minerals, as well as freshly picked from the garden.
