What are the best tips for peppers?
When pickling peppers, the choice of the right salt and vinegar is crucial for the process. Fresh spices are also important, with significantly better results than powder spices. Brass, copper or iron dishes should be prevented, as well as containers with metal lids. When the pickling is complete, the peppers will need two to four weeks to mature.
Salt cooking is usually used in the pepper coating process. Most table salt contains iodine, which usually avoids because it tends to color peppers. Look for salt that does not contain iodine for the best and most attractive results. Regardless of the diversity of selected vinegar, a focus for those who have 5% acidity (50 grains) is ideal. If desired, a dash of sugar can be used if desired. Peppers should be covered with at least one inch (2.5 cm) cold vinegar for sharp pickled peppers.
Using fresh spices, it often provides the best results for pickling. Powder spice causes vinegar to conceal and lack the taste of fresh inGredience. The spices of spices vary according to each recipe, but common ingredients include cloves, mace and ginger. Other common accessories require spices, celery seeds and cinnamon.
Some metals can react with vinegar and change the taste of pickled peppers, so brass, copper and iron dishes should not be used for pickling. Instead, aluminum or stainless steel pots should be selected. Enamel pots can also be used, provided that enamel is not cracked or chipped.
Metal lids can also respond with vinegar that has the potential to significantly change the taste. When picking peppers, glasses with rubber sealing are recommended for the strictest adaptation without additives touching metal. Kilner containers, which have rubber closed glass lids held on the clips, are considered ideal for peppers at sea.
Big pepper like sweet peppers will not fit into the seafood if they are not chopped for the first time. The white core and seeds should be removed from chopped peppers and discarded. Smaller peppers can be loaded from all over, but the slots must be made in pepper to allow the vinegar to fill the cavity inside.
Many peppers are quite spicy and some protection may be required when handling. Rubber or plastic gloves should be worn to keep the hands without irritating substances while working with them. Particular attention should be taken to prevent the face from touching and especially the eye of the peppers that are spicy.
After completing the molarz process, peppers will need time to eat. Usually pickled peppers should be allowed to stand for two to four than they are mature enough to eat. Cucumbers that remain too long, generally for three months, are still edible, but usually start to lose their crispness.