Smile... but be serious
For many years we made our pickles with Dr. Oetker and I am confident that what I put in the pickle was even preserved for a quarter of a century *, literally, but everything has no taste whatsoever. LoL
The recipe according to which I will pickle some of the peppers that I somehow managed to gather from a garden days ago, that are, the ones you see now on the monitors, is: 50% water / 50% vinegar, spices .
ATTENTION, most of the vinegar now sold on the market is actually a "vinegar mix", meaning 90% diluted food acetic acid and only 10% natural wine vinegar.
In all our recipes and in our new salads we of course use vinegar 100% obtained from wine, 9 degrees and UNLIMITED shelf life, not limited as in the case of the first one I mentioned!
So, in a liter of hot water/vinegar mix, put one spoon of salt and one sugar, dissolve and pour over the hot peppers (vegetables) already inserted (carefully) in the jars with garlic, horseradish and necessarily with dried dill such as and with pepper, mustard or bay, the first from this little garden, the last also from another garden, one located somewhere in South-Eastern Asia.
* The jars are then immersed up to the mouth in a large vessel in which there is already water, water from the tap I mean, more precisely H20 (in no case H20p which is rainwater*), boil for 20 min., always top up the liquid from the jars that drops, lids.
Slow cooling and cellaring, ... who has.
I have .
The result is called a garnish for sarmales, polenta or BELLY SOUP!
The second part of chillies still left along with the roasted, peeled and pickled capsicums from the shop which I bought a few months ago at half the price now, red bell pepper, salt, paprika and neiute, vinegar (from wine, don't forget *, for preservation like salt), oil - this gradually rises to the top of the jar and forms a "barrier" against oxidation, a little honey even, no boiling and all put through the mincing machine, they will end up together as a homogeneous and creamy paste!
Pepper, thyme or basil can be added to taste.
For safety, I also add 2-3 tablets of plain aspirin, not buffered, aspirin which in pharmaceutical terms is called acetylsalicylic acid and which is also another kind of preservative.
(I asked a young pharmacist if they had acetylsalicylic acid for sale and to her knowledge they didn't have acetylsalicylic acid but they did have aspirin! 100% real *).
The result is now a perfect paste to flavor sandwiches, salads, sauces or...STEAKS!
Those who want even more information than what I have written here can also contact my friends - being more than cyber-kitchen enthusiasts. *
Last but not least, hot peppers are also an excellent source of vitamin C, antioxidants and capsaicin.
The latter is an alkaloid, reduces pain, inflammation and the risk of cancer and is used in medicine in the form of tincture, lotion or cream to treat various conditions of the skin, nerves or joints, ... thank you!
I wish you a most joyful and pleasant week, bon appetit... and I'll work hard with peppers!
🌶🔥💥😊
