Marinated Dungan pepper. super recipes: jalapeno, bell, Dungan and Bulgarian pickled peppers for the winter

Harvest

The harvest of hot pepper fruits begins in July and continues until October.
The fruits are removed as they ripen after reaching an acceptable size and crispy structure. The pepper is picked along with the stalk. Pepper acquires its final taste after turning red. Hot peppers are stored and ripened safely at a temperature of 18-20°C. The taste of the fruit becomes richer and more pungent during storage. For long-term storage, pepper fruits are dried whole. To do this, they are strung on a thread, pierced through the stalk. Drying is best done under glass in sunny weather for a week. Hot pepper pods can also be frozen.

Planting plant varieties and healthy seeds suitable for your conditions, and proper agricultural cultivation techniques will allow you to grow a decent harvest.

Variety of Peppers

There are more than a thousand varieties of pepper in the world. the sweet type of pepper crops that received the most varieties

They differ from each other in terms of ripening, size and color of the fruit, fleshiness of the walls, weight and other characteristics. There are varieties specially bred for harsh climatic zones and, conversely, those that bear fruit well in warm regions. Varieties for open ground and greenhouses, pollinated and non-pollinated, labeled F1 (hybrids), are divided into separate categories.

Pepper culture as a type of spice is classified into:

Spicy types are real crops, these include black and white peppers, Javanese, cumucus, long, and African.
Sweet peppers are the so-called bell peppers, which are mainly grown in garden beds and greenhouses.
Hot - varieties of red peppers, for example, chili, jalapeno, cayenne, Indian.
False - do not belong to the Pepper plants, they include cumba and aromatic xylopia.
Fragrant - this group combines Jamaican, Japanese and malaguetta.

Reference. A large number of varieties of sweet peppers are superior to lemon and black currant in their ascorbic acid content.

Is the spice used for medicinal purposes?

The medicinal properties of Jamaican spice were discovered by the ancient Indians. They began to use it as a remedy to treat diseases. Now the spice is also often used for medicinal purposes:

The substances in the composition have a positive effect on blood circulation, which helps reduce blood pressure, as well as improve heart function and strengthen blood vessels. Therefore, the spice is considered a herbal antihypertensive agent.
Tea with spice helps with digestive problems: it normalizes the functioning of the gastrointestinal tract and relieves flatulence. The drink improves metabolism and regulates enzyme synthesis.
The spice is very good for teeth. It is used as an antiseptic to strengthen gums and enamel.
This is a strong antioxidant that prevents the development of cancer pathologies and increases the production of collagen in skin tissues.
Ormum contains folic acid, which has a beneficial effect on the process of hematopoiesis.
The spice helps relieve fatigue and tension, improve memory and concentration.
The essential oils contained are effective in combating stress disorders and even depression. They have a positive effect on sleep and also reduce pain during the menstrual period.

The spice can improve your overall condition due to the content of beneficial substances in its composition. However, to treat diseases, it is not enough to consume allspice, ignoring the treatment prescribed by the doctor. It can only be used as a supporting measure.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

To prepare you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g cheese (preferably hard varieties);
greens (to taste);
300 g pork meat;
150 g boiled smoked sausage;
150 g pork liver;
1 onion;
2 pcs. garlic cloves;
100 g rice;
30 g butter;
1 PC. eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them using a meat grinder.
Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
Pour the minced meat into the frying pan with the fried onions, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to add salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut the canned peppers into two equal halves and remove all seeds.
Stuff the resulting slices with filling and place them on a baking sheet.
Cover the layer of filling with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Simmer the dish for 30-40 minutes.

Rating of pepper seeds with description and photo

If you have not yet decided on the choice of seeds for planting pepper seedlings, then hurry up! Among the varieties of bell pepper, the following varieties have gained unshakable fame:

"California Miracle"

This mid-early variety, the ripening period is about 120 days after planting the seedlings, was developed almost a hundred years ago and has not yet lost its relevance.

The bushes are distinguished by their power and strong trunks, and the fruits reach a length of more than 6 cm. They have juicy pulp and thick walls. The vegetable is sweet due to its high sugar content.

At the beginning of ripeness, the fruits are green in color, and then turn red and become crispy. The yield reaches 10 kg per square meter.

"Bogatyr"

The ideally even and smooth fruits of the Bogatyr varietal pepper have an elongated shape of a dark red color with a thick but soft skin.

This is a mid-season domestic species, obtained in the 90s of the last century by Moldovan breeders. With an average ripening period of 150 days , the yield per square is 7 kg.

Excellent for raw consumption, stewing, grilling.

"Martin"

One of the varieties optimally suited for growing in greenhouses . Its fruits are shaped like a cone with thick skin.

The weight ranges from 100 grams and from one square meter you can get up to 6 kg of vegetables.

The fruits come in different colors - green, yellow and red, depending on the period of ripening.

"Ramiro"

One of the sweetest varieties of Italian origin. Mid-season, the harvest is harvested 130 days after germination.

The height of the bush is 60-80 cm. The fruits reach a size of 10 cm and a weight of 150 grams, and are red in color.

Excellent for stuffing with meat, rice and vegetables due to its delicate, but not very thin skin. Due to its oblong shape, it is more reminiscent of hot pepper.

"White gold"

Early ripening pepper, created for the harsh northern territories by Russian scientists. Now it has become widespread in central and central Russia.

It is characterized by ripening 110 days after planting, large cube-shaped yellow fruits, weighing up to 250 grams and a pronounced sweet taste.

The bush is compact and strong. The fruits are used for making lecho, salads and stuffing.

"Gift of Moldova"

Known since the 1970s, Moldovan pepper is well grown throughout the Russian Federation and adapts well to any climate, except subarctic. It is preferable to grow in sunny areas of open ground.

Small bushes allow you to get fruits by growing peppers even in pots on balconies. The fruit at ripeness acquires a light red hue.

A mid-early variety, it produces a harvest in 120-125 days. The fruits are suitable for canning due to their small size, 8-10 cm and weighing 90-120 grams.

Bell peppers for the winter: recipes with photos will lick your fingers

Have a lot of sweet peppers and you don't know what to do with them? Let's roll up the bell peppers for the winter. Our recipes with photos will help you roll up such delicious peppers that you will lick your fingers!

We will consider several options for preparing preparations, but you, in turn, decide on the recipe yourself and then share your taste sensations.

Roasted bell pepper

If you love homemade soft sweet peppers, then this canning recipe is just for you. Roasting makes the peppers even softer and juicier.

Ingredients for a liter jar

garlic – 3 cloves;
vinegar - 2 tbsp. spoons;
sugar – 3 tbsp. spoons;
salt – 1 teaspoon;
vegetable oil - for frying;
medium bell pepper – 1.6 kg.

Preparation

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, wash them, cut them in half, and then in half again.

2. Place the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour in a spoonful of vinegar, add soft pepper and sprinkle finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and seal with lids.

6. Cover the seam with a blanket and leave it alone to cool for several hours.

Quick recipe for pickled sweet peppers

This method is suitable for those who do not want to stand at the stove for several hours rolling up bell peppers on summer days.

Ingredients for 4 liter jars

bell pepper – 3.7 kg;
water – 800 ml;
vinegar 9% - 160 ml;
sunflower oil – 160 ml;
granulated sugar – 150 g;
salt – 1.5 tbsp. spoons;
cloves – 3 buds;
black pepper – 5 peas;
bay leaf – 3 pcs.;
allspice – 3 peas.

Baked peppers in their own juice

We offer you a very tasty recipe for baked peppers in their own juice without adding vinegar and water. This taste and aroma are so enticing that it is impossible to resist...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil – 70 ml;
freshly squeezed lemon juice – 50 ml;
salt – 1 heaped teaspoon;
black pepper – 7 peas;
ground black pepper - to taste;
granulated sugar - 1 heaped teaspoon.

Pepper stuffed with cabbage

A vegetable snack is always useful in winter. Bell peppers can be stuffed with different vegetables, but the most suitable option is cabbage. Just imagine, soft sweet peppers hiding crunchy pickled cabbage. Mmm, yummy!

Ingredients

medium-sized sweet peppers – 45 pcs.;
chili pepper pod – 1 pc.
sunflower oil – 0.5 cups;
white cabbage – 2.7 kg;
garlic – 13 cloves;
parsley, dill - a bunch;
filtered water – 1 liter;
vinegar 9% - 0.5 cups;
salt – 2 tbsp. spoons;
granulated sugar – 1 tbsp. spoon;
medium carrots – 2 pcs.

Bell pepper in tomato juice

For those who love homemade tomato juice and sweet, crispy peppers, we suggest preparing an interesting roll that contains your favorite products.

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

1 kg of processed pepper;
50 g salt;
1 liter of water;
150 ml vinegar (9%);
200 ml vegetable oil.

How to prepare:

We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
In the meantime, sterilize the jars and scald the plastic lids with boiling water.
Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

"Potato"

Lovers of potato products will appreciate the original combination. In this case, sweet peppers are used as a casserole dish.

For this you need the following products:

4 things. sweet peppers (canned);
1 tbsp. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ tbsp. milk;
half a cup of dry baking mix (flour);
¼ tbsp. sour cream;
2 tbsp. chopped green onions.

Algorithm of actions:

Cut the pepper just above the middle, remove all the seeds, and place in special baking dishes in the oven.
Stuff tightly with potatoes and bacon.
Mix the eggs with milk, add the dry baking mixture, a little sour cream, onion, salt and pepper, and add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check for doneness).

How to properly include it in your diet

So, you have decided to diversify your pet hamster’s diet by adding sweet peppers to its diet.

Now it’s important to figure out how to properly introduce a new product without harm to your pet.

The first and most important rule is to include vegetables in the animal’s menu gradually, starting with a small piece, then, in the absence of allergic reactions or indigestion, the serving size can be gradually increased to one slice, no more than a centimeter thick (which is about 20 g) per day, 1- 2 times per week. The product intended for the pet must be thoroughly washed and cleaned of peel and seeds. The hamster can be fed only ripe, healthy fruits, without damage, preferably grown on a private plot. You should not feed your rodent pepper in the winter, since vegetables grown out of season contain significantly less nutrients. Fresh vegetables in the animal’s diet should make up no more than ¼ of the daily food volume.

Did you know? Hamsters can carry food in their cheek pouches, weighing about 20% of their own weight.

Storage Features

Like all vegetables, Dungan pepper cannot remain fresh, aromatic and healthy for a long time. Therefore, there are various ways to store it. Some of them are listed above: pickling and canning.

You can also freeze . First, remove the seeds from the vegetable and cut it into pieces. Another storage method is drying. Peppers can be dried using an electric vegetable dryer or in the sun.

Vegetables preserved in this way can be used to prepare spices or sauces.

Preparing vegetables

The Dungans begin preparing vegetables for the winter from the appearance of the very first vegetables, that is, from spring until late autumn. One of the most common harvesting methods is salting. Pepper, celery, and wild garlic are usually salted. Peppers for pickling are selected large, ripe, both red and green. The selected vegetables are washed, the seeds are removed, and then placed in a barrel or enamel pan in layers. The salt used is coarse, not iodized. It is sprinkled in layers of 80-100 g, then the pepper is pressed down with pressure. After a few days, the juice appears and the pepper is stored in it all winter.

Wild garlic is salted in September after flowering. They are carefully sorted, washed well in several waters, then immediately placed in a container for pickling. Salt is also poured in layers and pressed down with pressure. After 2-3 days, the wild garlic is removed in bunches and, lightly squashed to release the juice, placed again. A load is placed on top.

Celery is also carefully sorted, yellowed leaves are removed, washed in several waters and salted in the same way as wild garlic. Often all these three vegetables are salted in one container or barrel, laying them in layers, alternating with each other.

Well-salted vegetables retain their taste and color shades. Before use, salted vegetables should be soaked in hot water.

Another widely used way to preserve vegetables for the winter is pickling in vinegar. Previously, the Dungans used homemade vinegar for this, which we mentioned in the section “Some features of Dungan cuisine.” Currently, Dungan cooks use a different vinegar. So, the following vegetables are pickled for the winter: garlic, lettuce, long varieties of cucumbers, green beans, soybeans, garlic arrows, turnips.

Culinary tricks

Dungan cuisine is unique and interesting. It is an independent direction of oriental cuisine and is divided into three categories: everyday, festive and ritual.

Bookmark this page so you don't lose recipes!

Pepper occupies a special place in the national cuisine, from which the Dungans prepare many delicious and varied dishes. It is canned for the winter, pickled, added to salads and sauces, first and second courses, fried with meat in batter. This vegetable can be frozen for the winter and dried.

We invite you to familiarize yourself with some recipes for dishes made from this amazing vegetable.

Important! It is best to work with the product while preparing dishes wearing disposable gloves.

Dungan stuffed peppers in batter

This unusual dish will definitely not leave you indifferent. To prepare you will need:

Dungan pepper – 6-8 pcs.
Minced meat - 300 g.
Chicken egg – 2 pcs.
Flour – 2 tbsp. spoons.
Ground coriander – 0.5 tsp.
Garlic – 2 cloves.
Salt to taste.
Vegetable oil for frying.

First, cut the product lengthwise and remove the seeds.

Then the minced meat is prepared. Pour ground coriander into the twisted meat and squeeze out the garlic, add salt to taste.

After the filling is ready, fill each half of the pepper with minced meat, pressing it down a little and distributing it evenly along its entire length.

The next step is preparing the batter. To do this, take the eggs and beat them a little along with a pinch of salt and flour. Bring the batter to a homogeneous consistency - so that there are no undissolved lumps in it.

The dish is almost ready. Now all that remains is to dip the stuffed halves of the prepared vegetable in batter and fry on both sides in vegetable oil. First fry the minced side of the pepper and then turn it over. Dungan stuffed peppers are ready.

This dish is best served with vegetables and bread.

Marinated Dungan pepper

This recipe is suitable for spicy lovers. Pickled peppers will add their piquancy to any side dish or meat.

To prepare you will need:

Dungan pepper – 1 kg.
Garlic – 8 cloves.
Water – 1 l.
Vegetable oil – 250 ml.
Sugar – 4 tbsp. l.
Salt – 1 tbsp. l.
Vinegar 9% - 250 ml.
Black pepper (peas) – 10-15 pcs.
Bay leaf – 1-2 pcs.

All ingredients are designed for two liter jars.

We clean the pepper from tails and seeds. We remove the seeds without damaging the integrity of the product. If you can’t keep it whole, you can cut it lengthwise.

Prepare the marinade. Boil the required amount of water and add sugar, salt, black pepper, bay leaf, vegetable oil, 4 cloves of garlic. Bring the mixture to a boil.

Simultaneously with preparing the marinade, sterilize the jars. You can sterilize in any usual way: steam, or pour boiling water over the jars.

When the marinade boils, reduce the heat and place the pepper in the boiling solution. After that, time it for five minutes and simmer. At the end of the process, add vinegar.

Place the remaining garlic evenly into sterilized jars. After the mixture has been stewed a little in the marinade, use a slotted spoon to place it in the jars and pour in the hot marinade. Roll up the lids, carefully turn the jar upside down and wrap it in a warm blanket. In this state, the canned dish should be left until it cools completely.

It is better to store this spicy Dungan vegetable snack in the basement or refrigerator.

Dungan pepper for the winter

This recipe is similar to the pickled pepper recipe, but here we use tomato juice instead of marinade.

To prepare you will need the following ingredients:

Dungan pepper - 10-15 pcs.
Tomatoes - 3 kg.
Garlic – 3-4 cloves.
Black pepper (peas) – 10 pcs.
Salt – 2 tbsp.
Sugar – 3 tbsp.
Dill sprig with umbrella - 1 pc.
Horseradish leaf – 1 pc.
Vinegar – 1 tsp.

All of the ingredients listed are for one two-liter jar.

First, prepare the tomato juice. Grind the washed and stemmed tomatoes in a meat grinder. Pour the resulting mixture into a non-stick pan and place over medium heat until it boils.

Next, wash and dry the peppers. There is no need to peel this vegetable from its seeds.

When the tomato juice boils, leave it to simmer over low heat for 10-15 minutes.

At this time, we prepare the jars - wash and sterilize them in any way convenient for you.

Then dip the Dungan pepper into the tomato juice and bring the resulting mixture to a boil.

Place a horseradish leaf, an umbrella of dill, salt, sugar, pepper, black peas and garlic at the bottom of a sterilized jar. Fill 2/3 with Dungan pepper and add tomato. At the end, pour vinegar into the jar and roll up the lids.

Turn the finished jars upside down, cover with a blanket and leave in this form until completely cooled.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

3 kg of bell pepper;
1/2 cup sugar:
50 g salt;
1/2 head of garlic;
250 ml vegetable oil;
250 ml vinegar (6%);
Parsley, dill - to taste.

How to prepare:

We sterilize jars and lids. Let's discuss them.
Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Healing properties and contraindications

The fruits of allspice can be used for medicinal purposes. Pimenta has the following properties:

Has bactericidal properties.
Helps cope with vascular spasms.
Pimenta strengthens the immune system.
It has a tonic effect and helps cope with fatigue.
Used in complex therapy in the treatment of the heart and blood vessels.
Used for joint diseases, relieves muscle pain.
Helps cope with flatulence, hemorrhoids, diarrhea.
In the form of an ointment for pinched nerves and diseases of the spine.
A decoction of the fruit is used to eliminate unpleasant odor in the mouth; it also has a beneficial effect on the gums.
Tea with allspice helps to warm you up and relieves colds.

The spice should be used in moderation. However, for people who have allergies, stomach and intestinal diseases, cancer, as well as those who suffer from bleeding disorders or are preparing for surgery, it is better to avoid eating allspice.

Benefits and harms

Before talking about contraindications for use, let us note its positive qualities.

Thanks to capsaicin, pepper has the following beneficial properties for the human body:

reduces the risk of tumor diseases;
reduces sugar content in the body;
prevents inflammatory processes;
acts as an anesthetic and antiseptic.

Dungan pepper is rich in vitamins C, A and B vitamins, as well as elements such as iron, potassium and magnesium.

Contraindications for eating pepper

With all its positive qualities, the vegetable should be used with caution by people with cardiovascular diseases.

It is strictly forbidden to eat Dungan pepper for diseases such as:

vascular atherosclerosis;
gastritis;
kidney diseases;
liver pathology;
stomach ulcer.

An allergic reaction may also develop. It manifests itself as a sharp redness of the skin of the face. No treatment is required if an allergy occurs - just exclude this product from your diet.

Dungan pepper fried with meat and tofu. (Very spicy dish)

Oynatyshty baskar elementerin corset

Slot machines

Zhariyaland 2022 23 Shil.
Meat 150 g Dungan pepper 7 pieces Ti 60 g Tofu 230 g Onion 1 head Vegetable oil 8-10 tbsp Coriander 0.5 tsp Sweet red paprika 1 tbsp Water 250 ml Cilantro small bunch Salt to taste #Dungan pepper #tofuchiai #Korean spicy dish #zest

Pikirler • 30

where can I find this pepper?

Hello. Peppers are sold in markets where greens are sold. Dungan pepper!

Thanks for the very spicy recipe.

YES ! THE DISH IS VERY INTERESTING! FUN VIDEO!. . .HELLO ZEST!

I can imagine how delicious it turns out! Cool recipe, I'll give it a try!

Hello ! Pepper is just Fire! Likes in your piggy bank! Yes, and thank you very much for your wishes!

Hello, thanks for the show and the recipe is very tasty, come in

Thanks, glad to hear it!

A very tasty dish, thanks for the yummy food! But we don’t sell tofu here.

Thanks a lot. ) You can do it without tofu, just put boiled eggs in the soup, this is also a protein, cook a little, and that’s it!) It will be just as tasty! After all, tofu has no taste.

We had a good time visiting you) Very tasty recipe. We are with you now, like for the food) Come and visit us too. Shall we be friends with channels?

great recipe, but we don't eat spicy food! sorry((like.

Thank you! There will definitely be non-spicy recipes as well.

Interesting recipe! You don't even need to peel the peppers! ️

Dear friend delicious recipe of chili like 31

Composition and properties

Dungan pepper is a type of hot pepper, but with a milder flavor than regular pepper.

According to the degree of pungency, the vegetable is divided into:

mildly burning;
medium hot;
very hot.

The weak-burning species is slightly different from the other two types in shape: it is shorter and somewhat thicker than its counterparts.

Dungan pepper is very aromatic, which makes it significantly different from ordinary hot pepper. It is also distinguished by a meatier structure, which allows you to prepare not only salads and sauces, but also individual independent dishes.

Mampar (Uyghur dumpling soup)

This Central Asian dish, with undeniable Dungan ancestry, is sometimes called “soup with dumplings.”
In principle, this is what it is: it is a soup with the addition of small pieces of boiled dough. But it is more likely a close relative of lagman than the mentioned soup with dumplings, if by this we mean an excellent broth base, seasoned with onions, potatoes (sometimes carrots), herbs, ground black pepper, into which, as a rule, a very soft dough on an egg is added with a teaspoon . This is, of course, great. But mampar is, of course, different. And to appreciate it, you should try it at least once. The usual set of products (it can, of course, vary) is as follows (we are talking about soup for 5-6 servings): 1. About...read more → 05.26.2015, 17:35cheftm_9

Appetizer “Stuffed peppers (Dungan).”

Delicious spicy snack. It can be made with any minced meat: pork, beef, lamb... Although Dungan pepper is quite hot, when the seeds are removed from it and subsequent heat treatment, the spiciness is significantly lost. In any case, it cannot be compared with stuffed chili peppers (which are much hotter, of course).

Ingredients for “Stuffed Peppers (Dungan)”. Dungan pepper - 8-10 pcs. Minced meat (I used lamb) - 300 g (maybe a little more, it all depends on the size of the pepper) Onions (large, 1 for minced meat, 1 for sauce) - 2 pcs. Egg - 1 pc. Salt - 0.5 tsp. Cilantro - 1 bunch Seasoning - to taste, I used ground coriander, hops-suneli, seasoning for Mexican dishes)) Butter (and vegetable oil, for frying)

Recipe “Stuffed peppers (Dungan)”.

Rinse the outside of the peppers, cut them in half and carefully clean the inside of the lintels and seeds. By the way, after complete cleansing, the spiciness becomes minimal. Therefore, I advise spicy lovers not to peel them so thoroughly. Mix the minced meat with finely chopped onion, add egg, salt, spices, chopped cilantro (optional). Mix thoroughly until smooth. Stuff the pepper halves tightly. We put the frying pan on the fire, pour in vegetable oil and proceed to the most crucial moment - roll in flour (breadcrumbs) and then in the egg. And in a frying pan (meat side down), fry until golden brown, turn over and fry again until golden brown. That’s it, put it on a paper napkin (towel) to absorb excess fat. Then we put it on a beautiful plate, decorate with herbs and serve to the guests. Bon appetit!

Post Views: 1,469

kulinardoma.ru

Recipe for bitter capsicums for the winter - you'll lick your fingers

Pepper has minimal heat treatment and minimal sterilization, which is why thorough washing of all its components is so important.

After the second boiling of the water, when it turns into a marinade as a result of adding salt, sugar and spices, you should also not boil all the ingredients in the marinade for too long, and be sure to cover the pan with a lid - otherwise the vinegar will partially evaporate, and the garlic will lose its taste and pungency.

The components of this recipe are given for a 1 liter jar:

allspice - 3 peas;
granulated sugar - 2 table. spoons;
salt - 1 table. spoon without slide;
9% vinegar - 50 g;
1 liter of water;
garlic – 1-2 cloves.

Pepper preparation technology:

1. Wash the peppers thoroughly and carefully.

2. Place in any glass container with a volume of up to a liter and fill with boiling water.

3.After 15 minutes. pour the water back into the container where it was boiled, add salt, sugar, peppercorns and peeled garlic cloves.

4. Boil for 5-7 minutes, pour in vinegar and pour the prepared marinade over the peppers previously placed in the jar.

5. Pour boiling water over the sealing lid, screw it on, turn the jars over and leave them under the blanket until they have cooled completely.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

20 pcs. jalapeno pepper;
300 ml of clean water;
280 ml of vinegar (6%) – can be wine or apple;
5 tbsp. spoons of granulated sugar;
3 tbsp. spoons of salt;
3-4 cloves of garlic.

How to prepare:

Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
Peel the garlic and cut the cloves in half lengthwise.
Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Areas of application

The wonderful taste of spices allows them to be used in cooking. Peas are added whole or ground to meat, fish, vegetable dishes, cereals, sauces, and marinades. Allspice is used to enhance the taste of chocolate, jams, cakes, sweet and savory pastries. Not a single recipe for preserving vegetables and meat is complete without black peppercorns.

Spices are used in folk medicine. Tinctures are prepared from them for flatulence, for regulating blood pressure, improving the condition of rheumatism, indigestion and bloating.

Black and allspice are used in cosmetology, aromatherapy, and perfumery.

Black pepper

The use of Piper nigrum spice in cooking depends on the degree of maturity. Ground black peas or peas are added to cold and hot dishes, snacks, marinades, sauces, and canned food. For example, white peppercorns are the same as black peppers, only fully ripe. It is used as a component of creamy sauces and as a seasoning for poultry and fish.

In folk medicine, black pepper is used to prepare remedies for coughs and colds, diarrhea, and rheumatism. An ointment based on ghee and ground pepper helps get rid of eczema, hives, boils and warts. To cleanse the skin of freckles and acne, ground spice is mixed with yogurt.

In Ayurvedic practice, black pepper is used to treat impotence. To do this, mix the ground spice in equal parts with granulated sugar and add half a teaspoon to a glass of milk. The course of therapy is seven days.

In cosmetology, the antibacterial and antiseptic properties of the spice are highly valued. It is added to products for the treatment of acne and gum inflammation. The antioxidant properties of black pepper allow it to be used in creams to improve skin tone, improve blood microcirculation, get rid of cellulite, and accelerate hair growth.

Black pepper essential oil eliminates symptoms of depression, inattention, feelings of fear, relieves headaches, and increases sexual desire.

In the production of perfumes, the spice is used as a component of men's fragrances. Spicy notes add completeness and a certain piquancy to the composition.

Allspice

In cooking, Jamaican pepper is used to add a rich taste to meat, fish and vegetable dishes. It is an indispensable ingredient in marinades, sauces, various drinks and preserves. Ground fragrant is added to dough for making cakes, pies, and muffins. A pinch of spice makes the taste of jam and jam more expressive. In winter, pepper is added to warming teas with honey, cardamom, orange zest and cloves.

The beneficial properties of the spice allow it to be used in traditional medicine recipes. A few peas will help improve the condition of poisoning, indigestion, and bloating.

To prepare an ointment for rheumatic pain, the spice is first boiled, then dried and ground into powder. Ghee is used as a base for the medicine. Regular consumption of pepper allows you to get rid of age spots, vitiligo, and freckles. To eliminate attacks of choking cough or get rid of worms, take ground pepper before meals, 1 g three times a day.

In cosmetology, the spice is used in masks to stimulate hair growth and eliminate dandruff. It is added to face creams to improve skin color and blood circulation. Due to its pleasant spicy aroma, it is used as a component of perfume compositions.

Cooking rules

You can use fresh or freshly frozen peppers for pickling. Therefore, if you don’t have time to make marinades in the fall, you can simply freeze the peppers and prepare the snack later, when you have time. But you only need to defrost the part of the pepper that you plan to use immediately. Vegetables cannot be re-frozen.

You can use any type of hot pepper for pickling. If you buy pods of different colors, the snack will turn out not only tasty, but also beautiful.

Peppers prepared for canning need to be sorted, discarding pods with signs of spoilage. Then the pepper needs to be washed well. Don’t just rinse under running water, but wash thoroughly. It is recommended to do this:

Place the peppers in a large bowl and cover with cold water;

after 5-10 minutes of soaking, you can start washing, you can wash the pods from all sides, you can use a sponge for washing;

Place the washed pods in a colander and rinse additionally under running water.

If you do not like very spicy snacks, then you need to remove the seeds from the pepper; it is the seeds that contain the largest amount of hot substances. But more often the whole pods are pickled. Therefore, there is no need to peel them and cut off the stalks. You only need to cut off the dry ends of the pepper stalks.

Blanch the prepared vegetables, that is, immerse them in boiling water for 3-5 minutes. But if you want the appetizer to be as spicy as possible and the pepper to remain crispy, then you don’t need to blanch it.

It is most convenient to prepare pickled hot peppers in small jars, maximum volume 0.5 liters. After all, you can’t eat a lot of this spicy snack, and after opening, you shouldn’t store canned food for a long time.

Canning jars should be thoroughly rinsed with hot water and baking soda. Then they need to be sterilized in any convenient way - over steam, in the oven or microwave.

The canned food itself can be prepared without sterilization, since vinegar is included in marinade recipes. And vinegar, as you know, is an excellent preservative.

Interesting facts: if after eating hot pepper a “fire” starts in your mouth, then drinking water to relieve discomfort is useless. Drink milk or eat some yogurt, you will immediately feel better. A slice of lemon will also help eliminate the burning sensation.

Characteristics of Dungan pepper

This vegetable inherited its name from the name of the people who grow it. The Dungans are an ethnic group that migrated from China to Kyrgyzstan, southern Kazakhstan and Uzbekistan after the defeat in the Yihetuan Uprising of 1989-1901 . It is in this area that a new type of hot pepper is now grown.

Dungan pepper is easy to distinguish from other bitter varieties by its appearance. It is smaller than the palm of your hand, bright green in color and has folds like an accordion.

Dungan pepper is grown in the same way as ordinary bitter pepper. At the end of February - beginning of March, seeds are planted for seedlings, after about 10 days the first shoots appear.

It is better to use separate cups for planting. Several seeds should be planted in each of them in order to select a stronger sprout after germination and remove the rest.

Attention ! Lighting is extremely important for this vegetable, so it is better for the seedlings to stand on the sunny side - the best option for this would be the south side of the apartment.

Seedlings are transplanted into open ground 50-70 days after sowing the seeds, approximately in the second or third ten days of May. Seedlings are planted in the ground at a distance of 35 cm between bushes and 50 cm between rows. By mid-July, pepper bushes will delight you with the first fruits and will continue to bear fruit until mid-October.

Important ! It is not recommended to plant hot peppers near sweet ones, as the latter may acquire a bitter taste.

In cosmetology and perfumery

Pink pepper contains essential oil, which is used to prepare cosmetics:

alcohol toners to eliminate acne and other skin rashes;
scrubs from ground sinus based on heavy cream, honey, vegetable oils to get rid of stretch marks, cellulite, skin unevenness;
masks made from ground pepper with cold-pressed olive oil and honey to enhance hair growth and eliminate dandruff.

The fresh, sparkling-spicy aroma of pink berries is used in top notes in the production of perfumes. Pepper helps enhance the composition and harmonizes with cardamom, nutmeg and incense. Pink pepper is used by Gucci, Giorgio Armani, Chanel, Yves Saint Laurent.