Canned multicolored peppercorns

[Pork fat sandwich spread with spices]

Canned multicolored peppercorns

Category: Culinary recipes

Ingredients
Peppercorns
Marinade:
Water	200 ml
White wine vinegar	100 ml
Coarse salt	1/2 tsp

Cooking method

• Pepper peas of any color - by the volume of dishes (jars). I bought colored peppers at the market - pink, green, black, white.
• Put the pepper in a bowl, scald it with boiling water, rinse it out of various byak and dust (quickly) and put it in a canning dish.
• Fill the jars with pepper, fill them with ready-made hot marinade, set to sterilize for about 5 minutes, close the jar and put on the lid until it cools.
• Note: peppercorns absorb a lot of liquid, so it is better to first let it saturate with marinade, add as much as you need, and only then preserve.
• Let the pepper brew in the marinade for about a day.
• I came to this fact when I had already closed the jar.
• On the top of the jar, you can see the border of the liquid and how it sank down. Now I constantly turn the jar so that the grains are alternately in the liquid
• I stood the pepper for a couple of hours - this was not enough.
• We keep it closed for about a month - you can use it. Keep an open jar in the refrigerator.
• All!

Note

In the recipe Pork fat sandwich spread with spices you have seen that it is recommended to add 1 teaspoon of canned peas.

Such peppercorns are very suitable for meat and liver pate; together with bay leaves, they give the pate a great taste and piquancy.

Peppers can be added whole grains or freshly crushed.

It is good to add such peppers to pickled cheeses and feta cheese.
Pepper marinade is also good for adding flavor to cheeses, feta cheese and vegetable salads.

Until now, I have bought such canned peppers in the store. It is pink, green in color.
But such beautiful jars cannot always be found on sale, even if they are expensive.

This year I canned the peas myself.
The marinade should taste sour and salted and taste good.

I have never met pickled peppers! Do not cease to amaze!

In large supermarkets, such jars are often found, but I got the hang of pickling myself, it also turns out deliciously, very suitable for meat and pates

[Admin]

Admin, A very good and necessary recipe in my household.
Pickled the peppers today.

[Anyuta]

Anyuta, to your health! I hope you enjoy it and come in handy more than once on the farm

And I marinated today. Tomorrow I want to make a pate ..

And I marinated today. Tomorrow I want to make a pate ..

Well, all the girls - let's hit the pate with pepper I'm looking forward to impressions

I bought peppers, I want to marinate, but I did not understand one thing - is it pickled for a month? Can't open? So you won't eat the pate soon?

I bought peppers, I want to marinate, but I did not understand one thing - is it pickled for a month? Can't open? So you won't eat the pate soon?

Dry pepper absorbs a lot of liquid, so I soaked it in hot water for a day.
Then she pickled it - you need to hold it for at least a day to absorb the taste. And so, of course, you need to keep it in the marinade longer.

If you can't wait, then you can coarsely heat the pepper and add to the pate

No, I'll be patient for a few days. Then another question is whether he will not lose its aroma during a day of lying in liquid? And I found such a beautiful, colorful set of peppers, I really want it to be tasty and beautiful.

No, it won't.At the same time, you will wash away the dirt and debris))

[Admin]

Admin, Tatyana, I saw such a pepper in the Metro, but I always regretted buying money, and you have such a wonderful recipe for a long time, thank you very much for the recipe. Tanya, I don’t have white wine vinegar, I only have red. can it be done with red or just with table vinegar or will it not work?

[Tanyush]

Tanyush, to your health!

Pepper turns out to be very aromatic and piquant in taste - I really like it

Tip: pour warm water over the pepper and let it brew in a sealed jar for about 7-10 days so that it saturates the liquid. The pepper is so dry that it takes a LOT of liquid.
And only after that can the pepper be preserved according to the scheme indicated in the recipe. Pepper can stand for years, even in an already started jar

Vinegar - I prefer wine and white, the color of the finished pepper will depend on the color of the vinegar. And if we assume that the pepper is multi-colored, then it is advisable to use white vinegar
No, and no court, if there is no wine, then a light apple or simple one will do. Although, I recently bought a 250 ml white wine vinegar. a bottle for only 90 rubles.

The next batch of marinated colored peas - let it ripen and grow stronger

[Admin]

Admin, Tanechka, a friend brought white and black pepper from Vietnam, I'll buy another color one and I'll do it))) and ordered white wine vinegar, my favorite, I have already arrived)))

[Tanyusha]

Tanyusha, any pepper will do. This is me collecting the "mix". Pickled black pepper is put in imported pates.

Such pepper is perfect for meat pates, or liver pies.But, you need it to be infused in jars, ripe
And be sure to soak it for several hours in warm water before marinating. Drain the water and fill it with marinade.

Tanyusha, to your health!

[Tatyana]

Tatyana, how could I have not seen this recipe before, did not know, I am urgently looking for pepper and wine vinegar, I really want this, this is such a seasoning for everything

[Luda]

Luda, it turns out a very worthy pepper, the main thing is completely scarce with us
I met him on sale only once, and then a hundred years ago and in a tiny jar after which I began to do it myself

I met him on sale only once and then a hundred years ago and in a tiny jar

I have never seen and did not even know that this happens, I have already put in the basket both peppers and wine vinegar Tanya, as always, my husband is the main connoisseur of your recipes! Thanks from him

As always, the main connoisseur of your recipes is my husband! Thanks from him

... and hello to my husband and delicious wishes, in your performance

Then I went to finish another original homemade trick.

Waiting for the recipe

I bought pepper and vinegar like this

Three small jars took 3/4 jars of a mixture of peppers and 125 ml of vinegar, diluted vinegar in 250 ml of water and added 0.5 tbsp. l. salt, put some honey, well, how can I do without it. When I washed it, the water was dark and unclear. I left it in the marinade until tomorrow, in a scoop under a film, so that it wouldn't run out of steam:

Tomorrow I'll put it in jars, add as much marinade as necessary and pasteurize. Then I take a picture of the finished one. Tanya, thanks for the idea

[Luda]

Luda, looks pretty nice! I'm waiting for the final result, how much I liked Pepper should still ripen, then the taste and aroma will appear

And I have not tried with honey

[Tanya]

Interim report
Tanya, since you wrote that pepper picks up liquid very strongly and increases in volume, yesterday I poured the measured peas into a ladle and filled it with marinade, it turned out a little more than 500 ml in total, in the evening before going to bed I added another 150 ml of marinade, since the peas absorbed the liquid and remained already not covered with marinade.
Today I put the peas in jars and I had to take out another 200ml jar, since the peas did not fit into the jars with which I measured them yesterday. I poured another 75 ml of marinade and added some salt. I drove the smallest jar through the microwave and have already twirled and closed.And yesterday's three jars are in my special saucepan and have warmed up inside to 92 degrees, which means another 5 minutes and you can tighten the lids.

I will shoot the whole batch tomorrow

and poured it with marinade, it turned out a little more than 500 ml in total, in the evening before going to bed I added another 150 ml of marinade, since the peas absorbed the liquid and remained no longer covered with marinade.

I also had this once, that's why I warned you There was a case when the peas, after sterilization, turned out to be "naked" in the jar, but nothing, and stood so well until the very opening
But how I liked the liver pate with this pepper

Zhdemssss, pictures

Here is the result

And all the same, the marinade does not completely cover the peas, although when it was poured into the cans, everything was covered, it would take longer to keep it, not a day, but two. On closer examination, some peas are still wrinkled

But I'm happy, now it's delicious for everything, and in mayonnaise, and in soups, yes, it will be everywhere

[Luda]

Luda, SUPER JARS !!!! Do not take your eyes off, especially from the bottom

Then try to hold the pepper for another day. It can be put in the refrigerator in water for a couple of days, it will not deteriorate
How long do you think these supplies will last

Oh, I'll have to do one more "contraption" for you. But, after the holidays I'll start inventing

Oh, I have to do one more "contraption" for you

Respect from my husband and a huge gratitude Well, of course the same from me!

[Lyudok]

Lyudok, THANK YOU! HAPPY NEW YEAR!

Wow, and for me this is incredible news - pickling peppers, Tanya learned from you how to make terin, I am preparing everything for the New Year, and here you have an extraordinary thing ... I just want to ... and I just want to add a bit of honey like Lyudmila , but so that it is without sterilization, in order to preserve its properties, for serving, for example, to boiled meat or to ready-made terine - maybe you will spend as time and your relentless imagination and maybe add something else there, it would be just super

[Ira]

in order to preserve the properties, for serving, for example, to boiled meat or to ready-made terin;

Ira, did not understand this, sorry. How is it to serve pepper peas with boiled meat?
Pepper peas, it is also peas in Africa, because it is problematic to chew it, even with a teaspoon
And pickled peppercorns have a good effect in pates, terrines, when it is partially, rarely falls on the clove, which is why I use this method.

[Tanya]

... and I just want to add a little honey like Lyudmila, but so that it is without sterilization, so that the properties are preserved

Tanya, I'm sorry, I'll add my 5 kopecks. Theoretically, you can try to ferment peas, that is, soak them not in a marinade with vinegar, but in a saline solution with honey (like sauerkraut), but I'm not sure that the pepper will not kill wild yeast that ferments the product

[Luda]

And my penny
Luda, I'm not sure yet if the salt option will pass.
- salt will not save you from mold, the liquid can sour
- for peas, it is the sour version, the marinade, that is good. when you try pepper on the bite you can feel it (at least for me)))

My penny
And just in general, it's a matter of taste, habits, you need to individually approach food

[Tanya]

Tanya, you are absolutely right, I do not argue absolutely, I was just thinking

[Ira]

Ira, did not understand this, sorry. How is it to serve pepper peas with boiled meat?
Pepper peas, it is also peas in Africa, because it is problematic to chew it, even with a teaspoon
And pickled peppercorns have a good effect in pates, terrines, when it is partially, rarely falls on the clove, which is why I use this method.

Aaaaaaa, all Tanya, I understood .... not right away ..... I thought that after pickling it is straight edible-edible it turns out and its strength goes away ... all the same it should be dosed ... I understood, thanks .. .. I still want

Yes, it turns out to be edible, tasty ... but 1-2 things each, and then when it comes across a tooth, and together with meat it is delicious.Why this operation was conceived

Good day. I bought everything. Tell me please, will allspice interfere? And then there is also allspice in a dry mixture of peppers. I think that it is necessary to choose it.

Yes, you better choose it. It will interfere with both its size and tightness.

Thank you, Tanechka! I'm going to play Cinderella

Good luck!