Umka
kirch, Ludmila, thank you very much for your reply!!!

I have salt on top ... in I was reinsured against mold
kirch
Umka19, and how much does it ferment?
Umka
We did everything at the same time on September 24-25 ... why, you think, it's time to punch everything with a blender ... just Zakhary wrote about 1.5 months, that's why I'm waiting for this time
kirch
! .5 months is ideal. Possible in 2 weeks
Zachary
Well done girls that bring the matter to the end.
kirch
Zachary, thank you for the pasta. I already use it with might and main. Smeared mutton, then fried and stewed. Added to stewed vegetables. All good
Zachary
Quote: kirch

Zachary, thank you for the pasta. I already use it with might and main. Smeared mutton, then fried and stewed. Added to stewed vegetables. All good
Use for your pleasure in all kinds of recipes.
Admin
Zachary, is it really honest when out of 6 kg. fresh pepper (a whole pan) is obtained in a month, nothing at all on the bottom, and only two 500 ml jars of ready-made pepper-paste.
I poured it with olive oil and put it in the refrigerator.

BUT TASTY!

Salted sweet red pepper paste

THANK YOU! I will use it economically
Zachary
Not fair, I agree. But it's worth it
kirch
Zakhary, I was just looking at your potato recipe and again decided to thank you for the pasta. I add it almost everywhere, well, I like it very much. Next year, if possible, I will do more
Zachary
Quote: kirch
Zakhary, I was just looking at your potato recipe and again decided to thank you for the pasta. I add it almost everywhere, well, I like it very much. Next year, if possible, I will do more
This is an irreplaceable product in my kitchen, as I really love pepper, adding it almost everywhere.
There was no pasta so salty and put it in tea
Umka
Zachary, this is a complete dump head !!! Thank you for the deliciousness, for the next season I will also prepare a tsebarka !!!
Irgata
That's about pouring out salted juice so Zakhariy did not answer me ... And so, after all, salt draws everything out of the pepper as if it is valuable Probably, you can make marinade for chicken meat on this salt * waste * And I was also afraid to salt the current purchased pepper, the last three years, indeed, the pepper rots quickly. The Chinese took its cultivation into their industrious pesticide pens Or, it came to my mind - it is pouring out the juice that frees the pepper from byaki ... Although -peppers from Zechariah hardly expected with chemical surpluses. fertilizers.
Admin

Ira, a little wrong
While the pepper is salted, it undergoes natural fermentation, salted, and the taste is completely different than that of just raw salted. With this salt lots of I need it (if I remember now) it took 500 grams of salt for 6 kg of red pepper.

I buy pepper on the market, I choose thick-walled one myself. Condition for the seller: red with thick walls, I'll take it myself, I'll take a lot - as a rule, agrees

The juice that is drained will not go anywhere, VERY salty and very tasteless - just salty raw juice Apparently this is the right way to do this, because if the peppers were constantly in salt for 1.5 months, the taste would be completely salty.

I made peppers and pasta from it this year - very tasty, moderately salty.
I also salted chili peppers in the same way, there is in this thread My games with peppers: with chili-bitter and sweet Bulgarian, as well as peppercorns
Irgata
Quote: Admin
a little wrong
Tanya, thanks for the clarification from the hands of the practitioner, and your peppers are also in the bookmarks
Nana
Excellent! I will do it every year!
Salted sweet red pepper paste
Umka
I will do too !!!
julia_bb
Wow, what recipe, maybe I'll try to make a kilogram
kirch
Quote: julia_bb

Wow, what recipe, maybe I'll try to make a kilogram
A kilogram is not enough. I made three kilograms, this year I will do more
Admin
Quote: julia_bb

Wow, what recipe, maybe I'll try to make a kilogram

A kilogram is not practical! Will smear on the bottom of the pan
I have 6 kg. a full pan with a top, settled in a few days, and by the end of the salting just do "and where to look for him at the bottom"?
As a result, we got a couple of small jars
ledi
Zachary, oh and I want one! And put a bucket of pepper in the basement? or let it be salted at room temperature? it's hot here
Zachary
Quote: ledi

Zachary, oh and I want one! And put a bucket of pepper in the basement? or let it be salted at room temperature? it's hot here
Of course, if it is very hot, then it is better to put it in the cellar and slightly increase the aging time
ledi
Thank you! just by the fall, free time will appear to clog it. but now everything is ripe at once, I don't have time
beverli
But what kind of pepper to take? They sell sweet ground, but it's green with a hint of redness and Bulgarian red. I'm confused
Zachary
Quote: beverli
I'm confused
Take the red Bulgarian, the classic
beverli
Well thank you. And from green, in principle, this paste is not made?
Tonika
But I also have a question - I salted it at 6 pm, and now at 11.30 pm it's already all in brine, should I drain it right now, or wait a day?
kirch
Quote: Tonika

But I also have a question - I salted it at 6 pm, and now at 11.30 pm it's already all in brine, should I drain it right now, or wait a day?
Nadia, if there is a lot of liquid - drain


Added on Tuesday 23 Aug 2016 12:32 pm

I bought pepper today, now I will salt
mamusi
And I bought pepper for pickling ... Today I'm going to do it .. And here again the dish is gorgeous ... I love pepper so much. BUT until now only kept it in the freezer. And I cut it finely, and in half, and froze the whole cleaned, and in the winter I immediately stuffed it and it's done!
Well, this year I'll turn around more! THANKS for the recipe!)
Tonika
Yes, I already poured it out in the morning and now I came from work, well, there was a lot of brine, more than pepper. And it has halved. Thank you girls.
beverli
Tonika, what kind of pepper did you buy? Dirt seasonal or imported road?
Tonika
I bought a 15 kg bag at the wholesale market, there is a different green and red. For salting, I chose the reddest, fatter.
beverli
Tonika, so I think that you need to take a seasonal one, otherwise it will be a little expensive to get a blank.
beverli
kirch, good evening. But you wrote that mold appeared on the peppers and I had to rinse some and salt again. And in the end, what? Was everything okay and there was no more mold?
kirch
beverli, Rita, yes washed, salted again. The mold was probably gone. It was last year. Then I made the paste, it was stored in the refrigerator normally. Now I'm looking at some peppercorns again with a little white bloom. I washed them, salted them on top again. I think this is the quality of the pepper. And since last year everything was fine, now I don't really worry
beverli
Ludmila, well, great) I've also salted it, the day has passed. When can mold wait?)
kirch
Rit, it might not be that way. I've already had a week
M @ rtochka
Oh, this Zachary! It is impossible to pass by such an unusual colorful recipe. I just got a beautiful red pepper for 60 rubles, I already covered 2 kg of salt
In the process, the question arose, why not cut smaller? In theory, then the salt will fit the peppers more tightly. Less voids, less chance of rot and mold. Or it can be small, but just for a long time, because:
Quote: Zachary
In my case, I immediately take a bag




Added on Monday 12 Sep 2016 10:06 PM

More than a glass of juice in half a day! This is normal?…
M @ rtochka
Salted sweet red pepper paste
a lot of mold formed (or what kind of a white coating), pulled out all the peppers, washed, wiped off, salted. But somehow weird, there was a lot of white
Pity
kirch
M @ rtochkaLast year I also washed and salted again. This year I did not do it, there was a lot of pepper.I poured a lot of salt this year. I don’t know why this is happening. I already ground it and use it in full. I hope it will stand well
M @ rtochka
kirch, thanks, I read, I also hope that it will cost
Tell me, the first time the juice was drained after how long?
For some reason, it seems that you must first let the peppers stand in this salty juice for a day so that they are saturated.
But this assumption ...
I spent almost a pound of salt for 4 kg of pepper.
kirch
Dasha began to drain on the very first day, there was already a lot of liquid. And last year it was the same, and I asked Zachariah, he said to drain.
ledi
Quote: M @ rtochka

Salted sweet red pepper paste
a lot of mold formed (or what kind of a white coating), pulled out all the peppers, washed, wiped off, salted. But somehow weird, there was a lot of white
Pity
I think it's not mold, but dried salt
M @ rtochka
Her, underneath, the structure of the pepper is soft.

The midges became interested in the pan. How annoying, apparently, I will be left without paste
Lapulechka
I saw the discussion and froze: "How did I live without piano I got this pepper from work to the house, it's already dark ... So I flooded exactly a kilo of red pepper with a flashlight on the garden bed, picked it up, salted it. Here in meditation If tomorrow I still have light pepper Narva and report from above You can
kirch
Lapulechka, I think you can.
Lapulechka
Lyudochka, Thanks for the quick response. It means that I am moving in the right direction.
kirch
Don't doubt Lorik
Umka
Quote: M @ rtochka
I lost almost a pound of salt for 4 kg of pepper
I believe that there is little salt for such a quantity of pepper.

Quote: Lapulechka
If tomorrow I still have a light Narva pepper and report it from above.
Can, Lapulechka, just do not spare the salt.



Posted on Friday 16 Sep 2016 10:25 PM

Quote: Zachary
Salt abundantly, pouring layer by layer. The salt should be coarse. We do not regret salt,
Here's what he writes Zachary!!!
A.lenka
Quote: M @ rtochka
For some reason, it seems that you must first let the peppers stand for a day in this salty juice so that they are saturated.
But this assumption ...
I also had such thoughts. I decided to hold it longer in salted brine so that the peppers would be salted better.

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