No food at home. All the fresh ingredients are gone! Do you wish that you had pickled before? Make pickles with these easy steps.
Step
Method 1 of 6: Preparing the Peppers
Step 1. Choose peppers that are crispy and fresh
When pickling peppers, you are free to choose the type of peppers you will pickle. Many people mix sweet red and green peppers with hot chilies to balance the taste, but you are free to choose according to your taste. However, there are some flavor characteristics that you should consider, regardless of which type of pepper you'll be using:
- Look for peppers that are still firm and soft-skinned.
- Avoid old bell peppers that are tender and have wrinkled skin or brown spots as they are unpleasant and chewy when pickled.
Step 2. Purchase about 3 to 4 kg of peppers to fill a 4 L container
This amount is the standard amount for pickling. The step-by-step guide below will fill a 4 L container.
A bushel of peppers usually weighs about 11 kg and can yield between 10 and 15 L of pickles
Step 3. Wash your peppers
You can use cold water or warm water with the same result.
Step 4. Slice your bell pepper in half and remove the seeds
Remove the black spots from the peppers. Divide into four parts after you remove all the seeds.
Small peppers can be left whole. If you choose to leave your peppers whole, add small slices on each side
Method 2 of 6: Peeling Peppers
Step 1. Peel the skin of the peppers by making them 'blister'
If you've cut your peppers, make sure to keep the skins in contact with the heat while you heat them.
- Preheat your oven or grill to between 205º to 232ºC. Place the peppers on parchment paper and place in the oven or grill for 6 to 8 minutes. Using tongs, flip the peppers every minute so that the skin is evenly blistered.
- Place the peppers on a wire sieve if you are using a stove fire to heat the skins. Place the wire sieve on the stove. Flip the peppers with tongs. Make sure each side gets evenly heated.
- Heat the fire outside the house. Place the peppers 5 to 6 inches over the hot coals. Flip the peppers using tongs.
Step 2. Place the blistered peppers on the pan
Place a damp cloth to cover it. Covering the peppers with a cloth will also make the peppers cool quickly and the skins will be easier to peel.
Step 3. Gently pull the skin off the peppers
Rinse with water several times. Use a knife to peel off any excess skin that you can't pull off easily.
Method 3 of 6: Making Pickle Liquid
Step 1. Prepare the pickle liquid
Place 5 cups (1.2 L) vinegar, 1 cup (240 ml) water, 4 teaspoons (20 g) pickle salt, 2 tablespoons (28 g) sugar and 2 cloves of garlic in a saucepan.
You don't have to add garlic. Garlic can add flavor but doesn't have to be used
Step 2. Bring the pot to a boil
Once it boils, lower the heat and let it sit for 10 minutes.
Step 3. Remove the garlic after 10 minutes
Discard used garlic.
Method 4 of 6: Sterilizing Containers
Step 1. Wash the container you will use to store the pickles
You don't want any bacteria living in your pickles.
Step 2. Place the container upside down in a large saucepan of 2 to 3 inches of boiling water, then lower the heat.
Leave the container in the pan for 10 minutes.
Step 3. Place the lid and rubber seal in a smaller pot of hot water
Method 5 of 6: Making Pickled Peppers
Step 1. Lay the peppers inside loosely
Leave the top 1 inch of the container empty. Spread the peppers in it.
Add 1/2 teaspoon salt if you want your pickles saltier
Step 2. Pour the pickle liquid over the peppers
Leave about 1/2 inch of the top of the container empty.
Step 3. Remove air bubbles by stirring each container with a small rubber spatula
Air foam can cause mold growth in the container once it is tightly closed.
Step 4. Dry the end of the container with a clean cloth or tissue
Step 5. Cover the container and secure it tightly, but not too tightly
Method 6 of 6: Using a Pressure Pot
Step 1. Place each container in the pressure cooker rack, so that the container is a few inches above the water
Once all the containers are inside, lower the racks inside.
- If you don't have a pressure cooker, you can use a regular pan. Find a pot large enough to hold the entire container. Leave about 1 inch of space above the container. Place a clean cloth or towel under the pot before you put the pickle container into it, so that the pickle container doesn't come into direct contact with the pan.
- If you don't have a container lifter, use rubber bands on each end of the clamp. You can then use these tongs to lift the container.
Step 2. Add hot water to a pressure cooker to ensure that the bottom of the container is 2 inches of water
Step 3. Cover the pressure cooker and let the water boil
Make sure the water continues to boil for 10 minutes.
Step 4. Remove the lid from the pot after 10 minutes and remove the rack
After 2 minutes, remove the container from the pressure cooker and place it in a safe place to cool.
Tips
- Wear rubber gloves when you pickle hot peppers to reduce the heat on your skin and eyes.
- To reduce the spiciness of the pickled peppers, mix the sweet and spicy peppers together.
