Pepper is widely used in cooking, it is used in medicine and cosmetology. In addition, the fruits are harvested for future use. They are salted, pickled and frozen. Dried peppers keep well.
Instructions
Step 1
To keep fresh fruits for the whole winter, rinse them under running cold water and let dry. Then take a wooden box and place newspaper or any other paper on the bottom. Lay a layer of pepper, sprinkle river sand on it. Alternate layers until the fruit runs out. There is no need to close the drawer.
Step 2
You can rinse the peppers, dry them and wrap each of them with thick paper. Put the pepper in a box, in several layers, in this form it can be stored for about 6 months.
Step 3
Hot peppers can be dried. Take a thread or twine, using a needle, put the pods on them through the middle. If you use sweet fruits for drying, then you need to string them through the tails.
Step 4
Pierce each pepper near the tail. This will help dry the inside out. Hang the skewered fruits in the shade or in the sun, but always in a place where there is a breeze.
Step 5
To prepare peppers for stuffing, take medium-sized fruits, without defects, rinse them. Cut off the tops and use a knife to remove the seeds. Place one inside the other in a liter jar or bag.
Step 6
Take large fruits (1 kilogram) without visible damage, lay them in a row, sprinkle with coarse salt, dill sprigs and tarragon. Place the load on top. Place in a cool dry place for a day to ferment the pepper. Then take the tomatoes (1 kilogram), peel and cut into slices. Place a pot of water on a low heat, place the tomatoes and simmer for 10-15 minutes. Remove the saucepan from the stove, remove the tomatoes and rub the pulp through a fine sieve.
Step 7
Add 30 grams of salt, 50 grams of vinegar 9% to the resulting solution, put it back on the stove and bring to a boil over low heat. Then sterilize the jars, put pepper in them. Pour the resulting tomato dressing and close with tight lids. Place in a cool dry place.
Step 8
In order to prepare fresh peppers for future use, prepare a brine - 2 teaspoons of salt per 1 liter of water. Pour the peppers into the jars and close with a tight lid. Sterilize for 10-15 minutes. Rinse and stuff with peppers before use.
Step 9
To make pepper cream, take large, fleshy peppercorns and peel them of seeds. Pass through a meat grinder, add salt, at the rate of 200 grams per 1 kilogram of peeled pepper fruits. Stir the resulting mixture and place in jars. Cover with plastic lids or tie with plain paper. This seasoning can be consumed all year round.
Step 10
For long-term storage, choose fruits with a thick skin, dense, fleshy, without dents or cracks.
