Cómo hacer Pimientos en salmuera. RECETA PIMIENTOS ENCURTIDOS CASEROS.. 🍆🍅

How to make authentic homemade pickled peppers in brine. Pickling in brine is typical of Valencian cuisine. Pickles are a traditional product in Valencian cuisine. This time, the recipe is peppers in brine/pimentóns en salmorra (as it's called in my hometown). An important accompaniment to lunch and dinner. Let's see how to make it in a simple way. First, the ingredients: INGREDIENTS 1 kg of green or yellow peppers 1 Alficon pepper 2 liters of water 125 g of salt 125 ml of vinegar Pebrella 1 lemon The first thing we'll do is wash the vegetables well. Once clean, make a cross cut at the tips of the peppers so they better absorb the brine inside. You can use green or yellow peppers for making pickled peppers. In this case, I used yellow ones. I've also incorporated a local product, alficon, a cucumber from the area. You can see it in the video. Wash it and cut it into pieces. As you can see, in a glass jar, place a layer of peppercorns. You can also use olive oil or bay leaves. Next, place a layer of peppercorns, followed by a layer of alficons, also a layer of lemon, and so on, alternating layers until the jar is full. Let's prepare the brine. For this jar, I needed 2 liters of water, to which I added 125 g of salt and 125 ml of vinegar. These measurements are proportional, but if when mixing you find it a little bland or lacking acidity, you can add more salt or vinegar, according to your taste. All that's left is to fill the jar with the brine, let all the air bubbles escape, and cover tightly for about 15 days. After that time, we taste it and if it's to our liking, it's ready to eat. http://comosehace22.blogspot.com.es/2... #pimientosensalmuera #pimientosenvinagre #pickled #preserves #brine #recipes