How to pickle chives and peppers

Both leeks and peppers are highly irritating. Although pickled leeks and peppers are not considered elegant, they are still very popular as a home-cooked dish. The biggest feature of pickled chives and peppers is that they can be stored. Like other pickled vegetables, long-term storage allows us to enjoy the deliciousness whenever we want to eat them. It is important to master the unique method. So, how to pickle leeks and peppers to make them delicious?

Method 1

1. First of all, material selection is the key. When choosing peppers, both green peppers and red peppers are fine. The key is to choose peppers with thick skin and pure pepper flavor. Then remove the stems of the peppers. In order to effectively drain the water when pickling leeks later, you can poke a small hole in the peppers. When choosing leeks, it is best to choose fresh purple-root leeks, which have the best taste and nutrition.

2. Blanch the peppers and leeks together in boiling water to ensure that all stains are removed, then set them aside to dry. When it comes to choosing pickling containers, the editor recommends using ceramics. Vegetables pickled in ceramics have better air permeability, but do not affect the sealing performance. Therefore, the pickled leeks and peppers will definitely taste great and make people salivate.

3. Put salt and related condiments into the pickling container, flatten the leeks and peppers, and mix them with the seasonings thoroughly to avoid uneven taste. Then seal the ceramic container. Generally, seal it in a ventilated place for a week and then take it out for eating. When eating, just take it out and stir it, or put it in the refrigerator to freeze.

Method 2

How to make pickled peppers and leeks: First, select peppers (green and red peppers are fine) that are thick, tender, have few seeds, and are spicy and fragrant. Remove the stems and wash them. Use a clean and sterilized bamboo needle to pierce the stalk of each pepper and pierce the capsule in the center to facilitate subsequent pickling. Wash the leeks and cut them into long pieces of appropriate size. After the peppers and leeks are drained, put them in open boiling water and blanch them for a few minutes, then remove them and set them aside to cool.

It is better to use ceramic containers to pickle leeks and peppers, disinfect the containers, wash them and dry them. Generally, there are two types of pickling: pickling and dry pickling. Pickling is to put peppers and leeks into prepared brine, and then add condiments such as star anise and pepper to pickle. Put peppers and leek segments into a container, then add condiments, and then add cold brine prepared with boiling water. Seal the mouth, put it in a cool place and pickle it for two or three days, and remove the brine on top before eating. Dry pickle: Spread the peppers and leeks in the container, sprinkle a layer of salt and pepper powder on each layer, and generally there is more salt on the upper layer and less salt on the lower layer. Put it in a cool place and remember to check it once a day and pay attention to heat dissipation. After pickling for a week, it's ready.