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Chili peppers and their preservation in oil, how do you have them always fresh

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Published on Aug 30, 2016

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The chili pepper is a product of calabrian origin used all over the world. How to keep pickles in the house, and which procedure is best to use. The main vitamin found in red pepper is the vitamin C which prevents infections, especially those affecting the respiratory system. The chilli pepper reduces blood cholesterol and prevents its formation on the arteries by delaying and preventing the diseases of old age such as arteriosclerosis. Vitamin E is a natural antioxidant, reduces oxygen consumption in the muscles by over 40%, acts in favour of the respiratory tract. The chilli contains this vitamin but is not only rich of vitamin A.

We have it in our pantry always, with a procedure of preservation, home to the pruned of all will not alter the organoleptic properties of the product. These that we give you are the amount for three jars (200g: 500g of fresh chilli, 1 L of white wine vinegar, olive oil, extra virgin and a handful of salt.

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Still 2-3 cloves of garlic and the sprigs of mint. Wash and drain the peppers from the stalk and cut into pieces not too large, arrange in layers with salt in a tea towel so that it absorbed the remaining water. Wet with vinegar and re-assemble the cloth is put above a weight of about 2 kg. Let it sit for 24 hours then cleaned up the chilies from the salt with kitchen paper without the use of water and repeat the process of salting. Clean them again after 24 hours and put them in the jars sterilized after they are passed in a non-stick pan and covered then with the extra virgin olive oil, the garlic and the mint. Check for a few days the oil level and cap the jars. The consumption is recommended within two to three weeks from the preparation.

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