Pepper leaves, salted

AlenKa, did you pickle the leaves? I forgot something ...

nope ... I did not have time to harvest the crop in time .. I pulled it by the root, hung it up for ripening in the barn ... the pepper ripened, but I pulled everything out of the leaves and they dried up (((
Well, this time I'll try ... although, who knows what the coming day is preparing for us ...

[AlenKa]

Gee-Gee AlenKa, salted-salted, we salted together. : secret: At mnu at the stage of soaking, Fse died, PatAmusha had to urgently leave, and soaking for two weeks suffered a fiasco in the form of -silos. So next season, we will catch up!

Oksan, do not understand at what stage of soaking? Is it after being scalded? Collect, scald, rinse and sprinkle with salt in layers, that's it! It's a pity to collect the leaves and not eat them!
AlenKa, and I think that you sit quietly, do not boast, but you dried them akazvaetsi

I'll drive it to the hospital for hours, they'll remove the stitches for me, I'll fill the mash and show you everything

I did not get that? Wasn't it there: to soak so that the bitterness went away? No, I messed it up? I soaked and left ..... FSE!

[Vinokurova]

Vinokurova, Alenka, and what kind to have more leaves. I will plant it in a flower bed with velvet flowers, suddenly it will turn out not only leaves.

Well, soak it so that the bitterness goes away, and if I need to leave, I would just wash the chtoli a little longer. And I sprinkled everything with salt. I'm lazy, but if I have already collected the leaves, I will not let them go to waste. They would give a little bitterness in salt, and then before frying them, rinse and rinse them from salt ...

Rita. And what is the soybean paste in the tai soup pot? There are 3 types of it in the korshop.

Florichka, plant different ones, I like Bulgarian even more than with spicy ... there the leaves are larger: oops

Rita. And what is the soybean paste in the tai soup pot? There are 3 types of it in the korshop

brown is just soy, green is mixed, and red is pure pepper paste.

Rita, thanks. Looked there for the soup Tvendian pasta, packing 1 kg, and store in the freezer?

Irish, do not have normul in the freezer and refrigerator. We, even in Uzbekistan, did not store the tea in the freezer.

[Vinokurova]

Vinokurova, Alenka, and what kind to have more leaves. I will plant it in a flower bed with velvet flowers, suddenly it will turn out not only leaves.

yes, I mostly sow tall ... they grow in different ways ... see the Siberian collection or with a mark for open ground and film greenhouses ... it's just that I always have a lot of seedlings (in case they don't come up or freeze), I'm in the flower beds I poke them with flowers ... it turns out that flowers attract insects, and also serve as protection from wind and cold ...

Rita, I didn’t understand with onions - I can’t have such small onions - is this a set or something? maybe you need to cut it?

[AlenKa]

AlenKa, yes, it seems like an ordinary bow. He's not always large, I don't know, you will get rid of the sevok ... although you can cut the usual heads in half so that they are rings. Or just cut a cross into a cross, to the middle, so that the onion does not fall apart, but salted.
And you, in general, can do without him. Although it is tasty infection ... You are the main thing, all the leaves are salted, if you don't like it in winter, I will save you from them in a friendly way
Pysy. Do not regret the salt, the rash is bigger

I will save you from them in a friendly way

aaa .. well, lan ... do you need a lot of hot pepper ?. red or green?

[AlenKa]

Yes, AlenKa, if you will have pepper again this year

pulled by the roots, hung up for ripening in the barn ...

then, first tear off the leaves, and let the pepper hang to itself.
We twist the red into that paste, and here the green will go. I can't eat spicy, so I salt fine, but medium. And you have nothing to deny yourself. We've got you a dragon!
The main thing here is not to digest the leaves! They just need to be scalded! And they will be preserved due to salt

if you have pepper again this year

no .. I think I'll put the pepper on the pasta right away (about which I asked you already). Well, you wrinkled it yourself for the leaves ... I think I'll salt it without onions ...
I understood the principle - scald the leaves to a marsh color and immediately into the icy running water .. hot pepper is better ... don't we scald it ?. we also wash in running waters for 2 days ... a layer of salt, a layer of garbage, a layer of salt, a layer of garbage .. we check if garbage, call you .. meet and see how you can eat this garbage
So?

Nenene, and leaves and peppers and onions, all scald! If you don't want to mess around for a couple of days, do it in half a day! I give you permission, because I do it myself. Last year, my sister peeled the pepper in the morning, at 8 o'clock, scalded and washed, often changing the water 5-6 times. And at 2 o'clock I salted everything and at 3 o'clock in the afternoon we left.
The more leaves, the more problematic it is to soak them, patamuchta needs a large vessel and more water. But, as I wrote, don't worry too much, you will rinse these leaves from salt even in winter! So don't worry salt
I beg you, do not overcook the leaves, it is better not to cook them! otherwise, you will have to throw out

I beg you, do not overcook the leaves, it is better not to cook them!

Well, what has overtaken me to fear ?. we can not cook them, but pour boiling water and hold for three minutes .. or blanch for a couple ?. think come on, advise!

[AlenKa]

AlenKa, do not cook! Just scald! They change color almost instantly. And pour boiling water, watch or steam ..., no, you don't need to complicate your life so much

well, fine ... all the dots above the i's are set ... I'll go to the dacha and cut everything off)))

If anything, or

ka-ra-shooooo)))

I refreshed my memory, I read everything, I’ll go to pull the pepper and pick off the leaves. I planted it exclusively for this recipe in the exhaust gas. But the pepper itself was. I especially liked the Python variety.

[lira3003]

lira3003, I read the whole Temka, but I did not understand what kind of leaves you get to taste and how often you can use them. My pepper is still growing, leaves in a shaft, but for the first time I heard about such a miracle.

[Florichka]

Florichka, Irina, and you have not tasted it before? If not, I hope you enjoy it. This is from Korean food. True, from immigrants from Asia, in Korea itself, sesame leaves are salted. Write later whether you like it or not. My husband doesn't eat them, he only chooses meat. And I feel good, I already eat meat ...

what kind of leaves you get to taste and how often you can use them. My pepper is still growing, leaves in a shaft, but for the first time I heard about such a miracle.

Elya_lug, Elya, if in doubt, make it easier to try. Scald a small portion, rinse a little. Fry everything you have .... onions, meat, carrots, Bulgarian and / or spicy peppers, tomatoes .... whatever you want. If you like chimchi, you can too, especially in winter it's good ..... Then add the squeezed leaves. Spices, herbs, garlic. Soy sauce optional. Fry a little and you can remove the sample. For spicy lovers, you can add a lot of pepper. My sons and I eat it faster than I just wrote ... with rice porridge. You can use it as often as you salt the leaves, of course, if you like it.

[lira3003]

lira3003, thanks, I think this is so unusual. I love chimchi, but we don't always sell it.

Yesterday I walked through the garden, picked a leaf. What a bitter he is ... It is now clear why so many of them soak.

Yesterday I walked through the garden, picked a leaf. What a bitter he is ... It is now clear why so many of them soak.

They also scald and salted

The question is - what is useful in it at all survives.

I pick off the leaves, I hope you like it. And as for the usefulness, the Bulgarian pepper is blanched before harvesting and the nigella is soaked. I'm very interested in what happens. By the way, late blight pepper is not scary, it grows and bears fruit.

[Irina]

I pick off the leaves, I hope you like it

Irina, I hope so too! Do not spare salt.
Girls, forgive me! I gave advice above for Eli try to fry the leaves without salting. It is not right! To me Lena I brought the leaves from the gazebo. I scalded them, washed them for 2 days, but they are still bitter. To be honest, I tried them for the first time at this stage. Therefore, leaves must be salted! Then rinse and only after that you can fry! I don’t know, apparently the salt draws out all the remaining bitterness
Thanks to Lenochka Bijou, if she had not written that she had tasted the leaf, I would not have thought. Well, I don't have such a habit. Well then I was very young, I studied at school. Granny was doing this, and I was in the wings ... But she did not say that I should try them