M @ rtochka
I climbed the Internet. I found recommendations: for a kilo of pepper a glass of salt
Salted my pepper on top. And I bought a couple more kg, I'll do it in a separate bowl.
And also ... I found a recipe where they make pasta from fresh peppers!
However, one must try
Tatiana Gnezdilova
M @ rtochka, I have been making pasta from fresh peppers for 4 years now, I don't have the patience and space for this recipe (yeah). The pepper according to this recipe has a richer taste and needs to be added less to dishes.
M @ rtochka
Tatiana Gnezdilova, Tatyana!
Thanks for your feedback. What about scent? Have fresh and salty. Didn't you compare? The fresh scent stays in yours, right?
I put my peppers into another bowl, sprinkled each layer again with plenty of salt. It smells like a pharmacy)))
I'm waiting ...
Tatiana Gnezdilova
M @ rtochka, in salted pepper the aroma is more pronounced and more concentrated than in simple pepper. It is slightly different in consistency - salty is more viscous and thicker, from raw liquid. In general, they are different.
Helen
what I did wrong ... she stuck in my refrigerator, and the lid tore off ...
Admin
It stood a little in salt and the salt was not enough.
It took me 500 grams of salt for 6 kg of red pepper. Withstood exactly one month, draining the liquid.
I poured olive oil on top of the can - a preservative.
One jar is still in the refrigerator since last year.

The paste can still be saved. Arrange in jars, bags and put in the freezer.
Helen
Quote: Admin

Little stood in salt and salt was not enough.
It took me 500 grams of salt for 6 kg of red pepper. Withstood exactly one month, draining the liquid.
I poured olive oil on top of the can - a preservative.
One jar is still in the refrigerator since last year.

The paste can still be saved. Arrange in jars and put in the freezer.
I also kept it for almost a month ... drained the liquid ... I don't know ... but what should I do now ...


Added Wednesday 05 Oct 2016 8:03 PM

I also thought what to put in the freezer ...
Admin

The upper part of the pasta can be thrown out of the jar, the rest of the mass is mixed a little with salt, vegetable oil - put into bags, containers and put into the freezer.
Helen
Quote: Admin

The upper part of the pasta can be thrown out of the jar, the rest of the mass is mixed a little with salt, vegetable oil - put into bags, containers and put into the freezer.
Thank you, Tanya!
ledi
Thanks for the recipe! I got 1.5 liters. Such beauty in a jar that you want to eat with a spoon, but you won't be able to use a spoon, you have to save
kirch
And everything is fine with me. I kept it for 15 days. Wax sealed the lids. But this is because I got them, last year there were ordinary covers.
Umka
Quote: ledi
I got 1.5 liters.
Ledi, Vera, and how much was the original pepper in kg, what is the output ??? Do you remember the case ??? !!!
M @ rtochka
Yesterday I split it into banks: 0.9 and 0.7. I kept it for 23 days, there was about 4.5 kg of fresh pepper when I bought it, that is, the net weight is less.
At first I bought 2, but after salting and giving off the juice, it sank so much! What I bought the next day
ledi
Quote: Umka19

Ledi, Vera, and how much was the original pepper in kg, what is the output ??? Do you remember the case ??? !!!
Lyuda, I don't know. There were two visits, first my husband salted while I was in the sanatorium, then I salted, as a result I mixed the first salting with the second after three weeks. and it turns out they were salted for more than a month, only one part is longer, and the other is less. In general, maybe two buckets of pepper were not peeled
Zachary
Usually, I do not grind all the pepper into a paste, I leave some in the refrigerator in a container for cutting and adding to dishes.

Salted sweet red pepper paste
Umka
M @ rtochka, Daria, thank you very much!!! I understood the calculation ...I did it last year, but I forgot the output volume pepper = paste.


Added Thursday, 06 October 2016 15:50

Vera, thank you very much for your reply!!!
M @ rtochka
Umka19, and I read that people have 1.5 liters from a bucket ...
Maybe the pepper is different
Zachary
Quote: M @ rtochka
Maybe the pepper is different

Pepper there are fleshy paprika and there is ordinary Bulgarian
Umka
Quote: M @ rtochka
out of the bucket
M @ rtochka, a bucket is a loose concept ...
Maybe they have a 20-25 liter tsebark.
ledi
Umka19,: girl_haha: aha, dimensionless! Well, I wrote that two buckets are not cleaned.
Zachary
Girls, here's what in the photo above is the exit from two full 10 liter buckets of peeled peppers. 2 full cans of 0.99 each and one full can of 1.5 l + in the container the remainder of 2 kg 700 g is about the same as in cans
Umka
Zachary,
Lisandra
Slowly, peppers are in my drawer. Red gained about 3 kg. I wandered around the forum with thoughts: where to attach it, so as not to be too confusing. I came across this recipe: the very thing!
I cut it, sprinkled it with salt - now I think: in a week I am leaving for a sanatorium for 2 weeks, what about the brine?
What if I drain the first week, and then take a break for 2 weeks and drain again? Will it be lost? Maybe put it in the refrigerator for this time?
So many questions....

PS: I'm new here. Rather, not entirely new - she spent 4 years in the bushes ...
M @ rtochka
And my juice only stood out for the first few days, and then the pepper just stood there, ripe, so to speak)
Maybe more experienced pasta makers will respond. This is my first experience. And I would not put it in the refrigerator, it seems to me that the processes will not go there.
Out of the bushes
Lisandra
Mark, thank you for quick answer! I'll wait a week, I'll watch.
The pepper is quite juicy, thick-walled (well, I have such a variety). I think there will be a lot of juice.

I read all the comments, went to add more salt
GuGu
Quote: Lisandra
I cut it, sprinkled it with salt - now I think: in a week I am leaving for a sanatorium for 2 weeks, what about the brine?
What if I drain the first week, and then take a break for 2 weeks and drain again? Will it be lost? Maybe put it in the refrigerator for this time?
So many questions....
I put the pepper on 09.21, on the trail. I poured a little too much liquid a day, and then every day a little ... from 09.30 to 06.10 I was away and at this time I put a saucepan in the hall on the lower shelf ... on arrival I did not drain a lot of liquid .. now it is in a cool place, liquid I pour it off a little, but the pepper has salt crystals and does not dissolve anymore, I will grind it at 21.10. I do it for the first time .. something works out, but it smells delicious
Lisandra
Thank you Natalia! So I'm on the right track!
I will also put it in the refrigerator for the time of departure.
I have two small saucepans: with yellow and red pepper. She did not interfere with them so that the color remained beautiful.

Many thanks to the author of the recipe!
The recipe is very simple and, most importantly, no vinegar!
ledi
Quote: M @ rtochka

And my juice only stood out for the first few days, and then the pepper just stood, matured, so to speak)
Maybe more experienced pasta makers will respond. This is my first experience. And I would not put it in the refrigerator, it seems to me that the processes will not go there.
Out of the bushes
and I always had, but a little bit


Added Sunday, Oct 16, 2016 5:26 PM

And I already use it! Although there is still a lot of fresh pepper! Thank you very much for the recipe, I like it!
Vesta
I succumbed to the general excitement and advertising and also made this paste, I do not know yet where I will use it, but it is very attractive in smell and appearance.
Thanks for the recipe!
Zachary
Quote: Vesta
, I don't know where I will use it yet
Svetlana, This is a versatile pasta, added to the first course, the second course, in frying in marinating meat, etc., and so on. Use for health
GuGu
ZacharyThank you very much for the recipe! I did it on trial, I got three 200 gr. jars. Next year I will cook in a larger quantity. I add to soup soup, marinades for chicken meat and much more.
Wildebeest
Zachary, I was ripe for preparing such a paste.Suddenly I thought, maybe it's worth adding garlic in the late stage, or is this a mockery of peppers?
Zachary
WildebeestOf course, you can add anything and it will only be your decision, but then it will already be your personal recipe.
kirch
Why add garlic. It is so salty that you just can't eat it if you spread it on bread, for example. And if you marinate something in it, it is better to add fresh garlic. I think so
Zachary
Quote: kirch

Why add garlic. It is so salty that you just can't eat it if you spread it on bread, for example. And if you marinate something in it, it is better to add fresh garlic. I think so
quite right
Wildebeest
kirch, thank you for making me understand.
Wildebeest
Zachary, I have a tremendous thank you for the pasta. Today I cooked a chicken with her. It turned out great.
Now I will make this paste in large quantities with a confident hand.
Silyavka
Zachary, huge thanks for the recipe. Today I also made this paste, I had it for 24 days (from September 1). True, I had red and orange peppers mixed, it turned out orange. If it were not so salty, I would have eaten it right without anything. At the exit of 1 can of 0.75 and in a glass somewhere 0.25-0.30. Salted sweet red pepper pasteSalted sweet red pepper paste
Sorry for the quality of the photo.
Zachary
Elena, Use, a very useful product in home cooking
Olya_
Zachary, I also put pepper on today. 5 kg of peeled, though almost all orange and yellow, little red, about 500 grams of salt is gone. Next year I will plant more red. Thanks for the recipe.
Wildebeest
Zachary, Zachary, now, when I use this paste, I mentally send you the most grateful thanks.
(Grateful thanks - this is my word formation, butter oil or sausage sausage - as the naturalness of these products, etc.)
ledi
Hurrah! This year's harvest of pepper! And we'll be with pasta!
I have a question, I'm sorry, I haven't read the whole topic, maybe there is an answer. The pepper was salted last night, during the night all the pepper was covered with brine. Drain immediately or let it be salted? Pepper is straight from the garden, thick-baked, juicy, let a lot of juice
ledi
Zachary: bravo: where have you disappeared?
I drained all the brine, but there was no salt left on the pepper, all of it melted. I took it again and salted it. I don't know what will happen, probably too much. We'll see!
M @ rtochka
Vera, did 2 years ago. As far as I remember, there won't be too much salt. Excess salt will not be absorbed and will remain on the pepper. I then cleaned it off before the meat grinder.
More is better, otherwise if there is not enough salt, a bad process will go ...

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