The kids have eaten some of them, and now it's time to preserve the rest. See below for what you'll need, and follow along with the video.
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We have grown these Peppers from seed in a DWC system from Growilla Hydroponics, and it has been an awesome journey and great experiement. We have been fairly hard on the plant to try and get the maximum amount of Pepper Pods from it, and it ended up producing 1.6kg of Ripe Bell Peppers. They are full of flavour, with some zing but no spice. This makes them a great choice for preserving, and will hopfully make a very tasty side dish.
See the playlist of our Seed to Harvest Grow:
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See the article on our Blog for the Method and Ingredients needed.
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For this recipe you will need:
1.4 kg ripe bell peppers
1 cup (237g) White wine vinegar
1 cup (237g) Water
¼ cup of sugar
1½ teaspoons sea salt
1 clove garlic, thinly sliced
Equipment:
Roasting tray (large)
Baking paper
Heat proof bowl (large)
2 x sterilized jars with lids (See article for different ways to sterilize Jars)
Check out the blog for the Method and Article with back story of our Seed to Harvest Pepper Plant grow.
0:00 Intro & overview
0:27 Step 1: Sterilize your jar(s)
1:54 Step 2: Prepare Peppers for the Grill
3:26 Step 3: Prepare ingredients for Brine
5:06 Step 4: Grill Peppers Until blackened on all sides
6:14 Step 5: Transfer to bowl, cover and Steam for 10 mins
6:28 Step 6: Bring Brine mixture to the boil
7:04 Step 7: Remove Skins, Stems, and Seeds from Peppers
8:18 Step 8: Pour Brine solution over and steep for 1 hour
9:24 Step 9: Drain Peppers and save some Brine for later
9:47 Step 10: Tightly pack peppers into jar(s),add left over brine. Cover with Olive Oil
11:16 Step 11: Replace lids tightly. Leave at room temp for 24 hours. Check Oil level
11:39 Allow to cure for further 2 days before keeping in fridge for up to 3 months
Music from Uppbeat (free for Creators!):
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License code: 7RGSMQ1YLEZZWF4Y
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