Insert pepper »2 delicious recipe ideas

Preserve green pepper

Green pepper is not different variety from real pepperbut only its unripe harvested fruits, which - briefly quenched in boiling water beforehand - are either dried or put in acidic brine. The drying takes place very quickly at very high temperatures. Pickled dried pepper tastes similar to fresh, but is not as hot and significantly milder than black pepper. By the way, you can also easily freeze fresh green pepper and use it if necessary. The grains are placed whole, but can also be crushed, ground or coarsely ground before use.

Put in fresh green pepper

In the supermarket, pickled pepper is usually pickled in a salty brine. You can add your own pepper to your own taste and season it as you like it best. It is only important that the peppercorns and other ingredients are completely covered by a salt or vinegar solution. It is best to use a previously boiled glass with a screw cap.

In brine and cognac

• Pour 40 grams of fresh or pickled green peppercorns into the jar.
• Mix two tablespoons each of dark balsamic vinegar and cognac.
• Pour the mixture over the peppercorns and mix well.
• Now boil 15 grams of salt with 500 milliliters of water.
• Use the coarse sea salt as possible.
• Fill the jar until the peppercorns are well covered.
• Screw the jar tightly and turn it upside down.
• Let the mixture soak for two days (shaking occasionally).
• Then keep the jar in the refrigerator.

In wine vinegar and with tarragon

• Soak 100 grams of dried or fresh green peppercorns in brine overnight.
• To do this, dissolve 10 grams of salt in 200 milliliters of water.
• Drain the mixture well the next morning.
• Pour the peppercorns into a clean jar with a sprig of fresh tarragon.
• Pour the pepper with wine vinegar.
• Let the mixture steep for about 14 days.

Tips & Tricks

Red pepper is the fully ripe and unpeeled pepper fruit. You can also soak it in brine, but it tastes much more fruity than the green pepper.

IJA