How to make canned pickled peppers chi chi las
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How to make canned pickled peppers chi chi las
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Start to prepare the brine:
Combine the vinegar, water, mustard and cumin seeds, garlic, sugar, and salt in a non-reactive saucepan.
2 – Dissolve the sugar:
Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar.
3 – Boil the mixture:
Once the sugar has dissolved, increase the heat and boil the brine for 1-2 minutes.
4 – Add the Jalapeños and brine to jars:
Add your sliced Jalapeños to your sterilised jars, and top with the brine. Seal with lids immediately. Allow to cool before refrigerating.
Pickled jalapenos chi chi las
In company Khazar Osare Varna Pickled is produced Jalapeño peppers in jars in different weight 480- 680-1550 gr. This collection has tried to respect all the tastes of its jalapenos by producing this type of packaging. This company offers its products with very high quality to the domestic and export markets.
Jalapeño peppers
Jalapeño peppers – Jalapeño are chilli peppers that originated in Mexico. They can vary greatly in heat – this can depend on how long they remain on the plant, the climate, if they are underwatered , the type of soil, etc. They contain a compound called capsaicin, which is what makes chillis spicy. Most of the capsaicin can be found in the seeds and white pith so if your chilli peppers are too hot for your taste, remove the seeds and white pith.
Ingredients
White vinegar – we use white vinegar for the acidity, which, along with salt, helps preserve the chillies.
Water – It is essential to use filtered/un-chlorinated water when pickling or preserving. You don’t want the taste of bad water to affect the final product!
Garlic – whole cloves add flavour to the brine.
Yellow mustard seeds – add some crunch and flavour to the pickling brine.
Cumin seeds – add depth of flavour with warm, earthy notes.
Sugar – use regular granulated sugar. The sugar balances the acidity of the vinegar.
Coarse sea salt – use coarse kitchen salt. Fine table salt is not suitable, it will be too strong.
Contact to us , for buying or selling this product:
General Director: Engineer Ibrahim Paski
Cell Phone Name :+98 912 043 7969
Work phone name :+ 9811 33 30 4007
Fax Name:+98 11 33 30 4007
Email address: foodkov@yahoo.com
