Pickled bell pepper

[Zachary]

Zachary, thanks for the great recipe. Do you also need to pierce hot peppers?

I bring another thank you!
The recipe conquered with its simplicity and the output is very tasty pepper.
Only for 6 kg of pepper it took 5 liters of brine
I salted two 13-liter tanks yesterday in an hour. With the preparation of everything.
Thank you!

[Lelka]

Lelka, tell me, how much salt in grams? And then I even got confused. I have only 1,200 pepper, I have to count it, but I don't know how many grams are in those 2 glasses for 6kg of pepper. I understood that I need 5 times less. But 5 times less than what amount? Zachary wrote somewhere that he had 300g in 1 glass. So, for 6kg in the recipe you need 600g of salt?

[Lelka]

Lelka, tell me, how much salt in grams? And then I'm even confused. I have only 1,200 pepper, I have to count it, but I don't know - how many grams are in those 2 glasses for 6kg of pepper. I understood that I need 5 times less. But 5 times less than what amount? Zachary wrote somewhere that he has 300g in 1 glass. It turns out that for 6kg in the recipe you need 600g of salt?

The process of salting pepper is the concentration of salt in the brine. It says that there are 2 glasses for 10 liters, about 600 gr. So count on 1 liter of brine, 60 gr. salt
How many kg will you use pepper this is the case, put your pepper in 1 liter of brine, please do not put it, make more brine.

[Zachary]

Zachary, thank you, I already in PM have thrown all the calculations alba et atra

[Anna]

Anna, I considered milliliters Glass = 250 ml, therefore 2 glasses = half liter500ml. Measuring cup from multi.
Et for 10 liters
For 1 liter 50 ml of salt
Or how Zachary said.
Anna, buy more pepper. Yummy

buy more pepper.

He blushes so rapidly Yesterday I bought it - I was barely starting to blush, today it is already a bright orange entirely.

He blushes so fast

Red is undesirable to use, you get a smear. Take only yellow

Take only yellow

This is yes. And then there is no choice.What turns red in the tank and is soft, I break through with a blender and get a paste

I punch with a blender and it turns out a paste

I understood this, so I don’t worry

Silly question - should you peel the pepper? Or to ferment directly with seeds and a tail?

Silly question - should you peel the pepper? Or to ferment directly with seeds and a tail?

Don't, just need to pierce

Wonderful! Thank you! I took the first step - I spread 3 kg of pepper on the table))

I'm worried about the peppers. Is it time to throw it out? Yesterday one bowl was with a cloudy brine, the second with a still transparent one. The film formed overnight. The cargo is clean, washed))
The smell is normal, peppery, the nose tickles. There is no pickled, like in cucumbers. They have been standing since Thursday evening, those 2.5 days. They do not bubble, the bubbles formed when I moved the can-load.
I'm afraid I messed up.

And my peppers are black and orange.
Will it work out of these?

And my peppers are black and orange.
Will it work out of these?

it won't work

I'm worried about the peppers. Is it time to throw it out?

Let them stand, if everything is done correctly everything will be fine

Oh, sorry.
The first time I planted peppers, a lot has grown, but no one wants to eat

[Elena]

Elena, from peppers make Lyutenitsa or ayvar. Bake and freeze, you can make adjika with sauerkraut, you can make yannim, pasta from Zakhariya, pasta from fresh peppers, lecho, look at Tatiana (Admin) has a whole section about peppers. There are a LOT of tasty things.
I apologize for the offtopic. But I buy peppers for all this in huge quantities

[M @ rtochka]

M @ rtochka, Daria, thank you very much, you need to read it.

Let them stand, if everything is done correctly everything will be fine

Today 4 days have passed. I remove the mold in the morning and in the evening)) the load sank down, the peppers were softened by about a quarter. The smell is clean, peppery, mold does not stink.
I took a sample. The pepper did not creep, but became softer than crunchy. It tastes - while salty, for me - more salty than I'm used to in cucumbers. Although the amount of salt is about the same, 60 g is the same 2 tablespoons. With a slide. Probably, I'm just not used to it, it’s the first time I’m doing and generally trying this pepper. But a slight hint of pickling appeared.
I'll wait a couple more days.
Tomorrow I'll take a sample again))

Sorry to get in, you can put a cloth napkin on top and sprinkle mustard powder on it. No mold will form. The brine will become a little sharper and cloudy, this does not affect the result and taste. I have been preparing peppers according to this recipe since the moment of publication and every time I remember Zacharias with a kind word. We already eat and close it for the winter. Favorite recipe. Thank you, Zakhari!

[Natalia]

Natalia, and for the winter you close it in brine or without?

[Yunna]

Yunna, Natasha, I will also join Svetlana's question-Fotina... Almost nothing rolled up the experience to understand from the fly - no, describe, pzhlsta, the rolling algorithm

[Irina]

Irina, I yesterday (all the peppers stood for 9 days) rolled up. I drained the brine, squeezed the peppers lightly, rammed them into jars along with sauerkraut (in total, 2 liters and one 850 ml from about 4 kg of pepper), again poured the brine that stood out. I prepared fresh brine, but at my own risk and half the concentration - per liter of water - 1 heaped tablespoon (30 g) of salt. Because the peppers, though sour, were still salty for my taste. If something goes wrong, I will know where the error is)
The cans were sterilized in the airfryer 15 minutes from the moment when the bubbles in the brine went. Turned over and covered. Three hours later, I decided that I would digest them like this - and took them out on the table, they stood on the lids until morning.)
Like this. I will store it in the apartment, not in the refrigerator.

Sorry for not answering right away, I put the peppers in jars, filter the brine, boil it, pour it boiling and sterilize it for 10-15 minutes. Closed in 0.7 and liter jars, the pepper was large, fit from 7 to 10 pieces. Rearranging in the basement I found last year's jar as soon as it was cooked. Opened and ate. I liked the long-fruited pepper more. This year I have Samander F1, Ramiro and a yellow banana. Gathered green, reds are fermented and become soft like dough. I store it in the basement, but the boiler room is warm above it.

My peppers have soaked the brine, I'm in a panic. For a day, the bank was empty by a third. Probably it was not necessary to squeeze. Open, top up? I'm afraid I'll cook them when sterilized. I still refuse to store it in the refrigerator))
I have a refrigerator compartment of only 200 liters. Not designed for preparation

[Yunna]

Yunna
Natasha, thank you! I wrote down what is needed for such newcomers in conservation, in a few days I will try - I put the pepper yesterday

Fotina,

... the brine is absorbed ... Open, top up?

Svetlana, so Zakhariy gave two options for spinning: the first - without any brine at all, so I think everything will be good and tasty

[Irina]

Irina, exactly! I forgot)

[Zachary]

Zachary, Came again to thank for the recipe!
Girls who have not fermented yet, LEAVE and roll! This is delicious!

Zachary, I came again to thank you for the recipe!

Thank you, I'm glad you liked the recipe

And I store it in buckets in the cellar ... they still eat it quickly!

My peppers are in the closet. While saving - only three cans))
For some reason, as luck would have it, now one orange pepper is sold in the district. Do not salt. And when it was needed, it was mostly green))

[Zachary]

Zachary, thanks for the wonderful recipe! We did everything with my husband, without deviating from the step-by-step instructions, and everything turned out exactly like this,as it says. Well, very crispy and tasty: with potatoes - just a song !!! We will definitely repeat it in the next vegetable season and repeatedly. And now you can ask a few questions: must dill be leafy, or can you use technical (well, umbrellas with drums and branches)? The husband, however, also began to crack the dill (he says, "it's delicious and crunches" - they put the leaf, as in the bucket in your photo), I'm asking whether the replacement will greatly affect the taste, and the fact that my husband won't like to chew dryna , I already understand this, but the sheet is not always at hand (as they say, what we found on the market, we put it). Second question: Is it possible, according to the same recipe, to ferment garlic with heads, wild garlic, any vegetables? And are there any technical subtleties in this regard? And the third question: how long can the pepper stand, filled with fresh brine and covered with a plastic lid in the refrigerator at 2 degrees without loss of quality and crunchiness, and whether any film will appear on the brine (do you need to do something about it, maybe, how was it necessary to pour the mushrooms with oil or not?)?

[Zachary]

Zachary Thanks for the recipe - it was very interesting what would happen.

I just closed it today and tasted it after the fermentation - it turned out delicious, but, perhaps because of the skin, it was somehow tight - maybe something will change after being in the bank?

And in what dishes and how do you put this pepper?

Also "inspired" by what I read and bought some yellowish pepper)). In the kitchen and there is no place to lay out, if I put it on the loggia, we still have heat, the sun (south side), will I open the window slightly? Is it desirable to spread it out in one layer? Should they be turned over? To the state of "dryness"?

[Zachary]

Zachary Thanks for the recipe - it was very interesting what would happen.

I just closed it today and tasted it after the fermentation - it turned out delicious, but, perhaps because of the skin, it was somehow tight ...

And in what dishes and how do you put this pepper?

It should be firm and crunchy. This is what we must strive for.
Why do we need the Pepper porridge mainly where it is needed according to the recipe. Although he himself is beautiful.

Also "inspired" by what I read and bought some yellowish pepper)). In the kitchen and there is no place to lay out, if I put it on the loggia, we still have heat, the sun (south side), will I open the window slightly? Is it desirable to spread it out in one layer? Should they be turned over? To the state of "dryness"?

Do it as conveniently. It is necessary to dry the pepper so that it is elastic when sourdough and does not break when pressed

it was elastic and did not break when pressed

As I understand it ... the first batch went off with a bang! Today I laid out one more batch for drying. Yes, after three days I tried it was too salty, 60g per liter is even a lot, three tbsp. l with slides. I poured some of the brine and replaced it with water, two days later in the refrigerator in the dishes with brine. I ate. Delicious.

I put pepper mainly where it is needed according to the recipe. Although he himself is beautiful.

Where, according to the recipe, you need bell peppers ... or pickled bell peppers?