Perhaps the only way to protect meat and vegetables from spoilage for a long time is to pickle them. This is the main way of canning food, which is very popular among housewives and those who like salty as an appetizer. This process is not complete without rock salt. With its help, a solution is formed in which products for long-term storage are placed. And how long this period will be depends on the correct preparation of the brine. Each product has its own norms and principles of salting, which must be strictly observed in order to get high-quality food. Today we’ll talk about how cold pepper salting occurs. But before considering some recipes, we find out what the mentioned method of conservation is.
Cold salting method
This method is salting products in banks, barrels, tubs, buckets and so on. In this case, they are poured with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.
For example, pickling pepper for the winter begins with the fact that all the fruits are pierced with a toothpick at the base. Layers of vegetables are spread with spices and herbs, garlic and so on, they are covered with salt, covered with cold water, covered with a lid or put oppression and determined in a cold place. An important point here is that the products are always covered with brine, so if necessary it must be added. For this, twenty grams of salt and nine grams of citric acid are taken per liter of water. How does cold pickling occur? Consider a few simple recipes. Such a harvest is no less common than pickling mushrooms, pickling cabbage and so on. Salt pepper is a very tasty and delicate snack, which has a pleasant aroma and bright color. The latter, by the way, is only amplified by several tones with this processing method. As for the varieties of the main product, almost everything is used: sweet red pepper, chili, etc.
Salting of bell pepper for the winter
Ingredients: five kilograms of sweet pepper, parsley and celery greens, black peppercorns and bay leaves. For brine: five liters of pure water, four hundred grams of sodium chloride (non-iodized).
Cooking
To begin with, fruits of the same size are selected, washed with water and dried on a towel or napkin. Then the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, they are simply pierced in several places with a toothpick. Vegetables can be blanched at will. To do this, they are dipped in hot water for three minutes, and then quickly dipped in cold water.
Further salting of bell pepper for the winter proceeds as follows: the fruits are placed in prepared dishes (pot, bucket, tub), layered with greens, black pepper, bay leaf.
Cooking brine
The water is brought to a boil, salt is added and boiled until it is completely dissolved. The liquid is removed from the stove and filtered through cheesecloth, then cooled to room temperature. Sweet pepper is poured with this brine, covered with gauze or cloth, a wooden circle or a large plate is set, and a press is placed on top. This preform is left for twelve days at room temperature. After this time, the pepper will be ready, then it is cleaned in a cold place for storage. You can also shift the fruits into jars, close the cap with a capron and put in the refrigerator.
Bulgarian salted pepper: method number 1
Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: nine hundred and fifty grams of water and fifty grams of salt.
Cooking
Salting of sweet pepper is carried out as follows: the fruits are sorted and washed in cold water, the testis is removed. Then the product is lowered into boiling water for two minutes, and the eclipse is quickly spread in cold water. Blanching makes the vegetables soft and elastic, so they can be laid tightly in a container. Next, pour each peppercorn with salt, put into pre-cooked dishes and cover with a towel, on which they put oppression. So it is necessary to withstand vegetables for twelve hours. During this time they will start up juice.
Then the fruits with juice are transferred to another bowl, poured with cold brine, wrapped with gauze and put under pressure again. The container is transferred to a cold place. This recipe for salting Bulgarian pepper is very popular in many countries. Prepared fruits are thoroughly washed and soaked for ten hours in cold water before use.
Bulgarian salted pepper: method number 2
Ingredients: ten kilograms of bell pepper, one hundred grams of parsley and celery, cherry leaves, five grams of coriander seeds. For pouring: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.
Cooking
Salting sweet pepper begins with washing and piercing it with a fork at the base. At the bottom of the dishes lay a layer of herbs and spices, then pepper and seasonings again. Each jar is poured with cold brine and put under pressure for twelve days at room temperature. Over time, the container is transferred to a cold place. Pepper should always be covered with pouring, so it is added as necessary (thirty grams of salt and two tablespoons of vinegar are taken per liter of water) or vegetable oil is used instead.
Pepper salting express method
Ingredients: for one three-liter jar, take two kilograms of bell pepper, two cloves of garlic, two onions, two tablets of aspirin, celery and dill. For pouring: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.
Cooking
This recipe for salting Bulgarian pepper is very simple. To do this, wash the vegetables, remove the seeds and cut into four parts. Onions are also cut into four parts, celery is cut into slices, and the garlic is peeled. In each jar put greens and all of the listed components, add aspirin. The contents of the cans are poured with cold brine and covered with nylon covers, previously scalding them with boiling water. Containers are stored in a cold place.
Cold pepper salting
Ingredients: one kilogram of hot pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.
Cooking
At the bottom of clean cans spread greens and garlic, as well as washed peppers. Salt is added to boiling water, boiled and cooled to room temperature. Pour jars with cold solution, cover with lids and put in a cold place for storage.
Assyrian-style hot pepper salting
Ingredients: bitter capsicum, two leaves of horseradish, four bunches of dill, five sheets of currant. For brine: ten liters of water, two glasses of salt.
Cooking
Cold salting of hot pepper begins with the fact that the fruit is pierced with a fork or a toothpick at the base several times. Then they are densely laid out in banks along with greens. The contents of the container are poured with cold brine, covered with lids and placed in a dark, cold place. Fill from time to time topped up. If you want the pepper to pickle faster, transfer it to heat.
Salting pepper: method number 1
Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.
Cooking
Cold salting of peppers is not particularly difficult. For this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for two minutes and immediately cooled in cold water. Then the vegetables are cut into two parts, rubbed with salt and laid in a bowl. Then they put the press for fourteen hours to make the juice stand out. Then the peppers, together with the juice, are transferred to a different container (jars), poured with cold brine, a clean circle from the plastic cover is placed on top and placed under the press. Banks are covered with gauze and put in a cold place for two weeks. Over time, the container is closed with nylon caps.
Salting pepper: method number 2
Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.
Cooking
Cold salting of pepper begins with the fact that the fruits are well washed, they remove the core and the stalk so that the pods remain intact. Then each peppercorn is rubbed with salt, put one in one of four pieces and fill the pan. Then they put oppression for one day. During this time, juice should form. Then the contents of the pan are laid out in jars, poured with cold pouring, closed with nylon covers and taken out to a cold place.
Stuffed Pepper Salting
Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onion, twelve peas of black pepper, a pinch of cinnamon, one spoonful of sugar.
Cooking
Salting pepper for the winter according to this recipe is very simple. To do this, root the roots and carrots for three minutes. Then they are cleaned and cut into strips or grated. Onions are chopped, all these components are mixed and salted. The resulting minced meat is fried a little in oil. Celery stalks are dipped in boiling water for two minutes to soften.
Cooking brine
Five liters of water are poured into the pan and brought to a boil. Then add one glass of salt, one clove of garlic, fourteen cloves, six peas of black pepper and five bay leaves. Boil the fill for two minutes, then cool and filter through cheesecloth or sieve.
Consider the recipe for salting stuffed peppers. So, an incision is made on each vegetable, seeds and stalk are removed. Inside, the minced meat is tightly tied, tied with a celery stalk and placed in a bowl. The contents are poured with cold brine, put oppression and cleaned in a cold place for four weeks.
Pickling pepper stuffed with cabbage
Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoon of pepper peas, as well as seven bay leaves and one spoon of caraway seeds .
Cooking
Cold salting of pepper begins with cutting the stalk from it and pulling out the seeds without damaging the pulp. Carrots and onions are chopped finely, chopped greens, chopped cabbage finely, add salt and knead with your hands so that it starts up the juice. Onions and carrots are fried for three minutes until soft, added to cabbage and mixed. Peppers need to be blanched for four minutes and cool. Next, the fruits are stuffed with a mixture of cabbage, put in a large pot, put a circle and oppression on top and leave for four days. After that, the contents of the container, together with the juice, are transferred to jars, poured with brine, which can be prepared according to the recipe above. Tanks are put in a cold place. The pickling of capsicum goes the same way.