Sastojci: 3 kg mesnate paprike, 2 litre vode, 1 l alkoholnog sirćeta (9%), 3 kašike soli, 3 kašike šećera, 1 kašičica konzervansa (vinobran ili limuntus, opciono), 3–4 čena belog luka (cela ili presečena na pola), 10–15 zrna bibera, 3–4 suva lista lovora.
Priprema:
1. Papriku dobro oprati, očistiti od peteljki i semenki.
2. Može ostati cela ili iseći na polovine ili četvrtine.
3. Sterilisati tegle.
4. U velikoj šerpi pomešati vodu, sirće, so i šećer. Stavite da provri, na jakoj temperaturi (6).
5. Kada tečnost provri, stavljati papriku u manjim količinama. Bariti 2–3 minuta, samo dok paprika malo ne omekša i promeni boju.
Ne prekuvati.
6. Vaditi papriku rešetkastom kašikom i slagati u čiste, sterilisane tegle.
7. Između redova dodavati beli luk, biber u zrnu i lovor po želji.
8. Preliti vrućom tečnošću u kojoj se paprika barila, tako da sve bude potpuno prekriveno.
9. Zatvoriti tegle odmah i okrenuti naopako 5 minuta.
10. Vratiti uspravno i ostaviti da se polako ohlade.
Saveti za super barene paprike:
- Ako voliš hrskaviju papriku, barenje skrati na 1–1,5 minut
- Za blažu kiselost možeš smanjiti sirće na 700 ml i povećati vodu
- Konzervans nije obavezan ako se tegle dobro sterilišu i čuvaju na hladnom
- Paprika je najbolja za jelo posle 7–10 dana, ali može stajati cele zime
Opis
Barena kisela paprika je blaga, prijatno kisela turšija sa mekanom ali i dalje čvrstom teksturom. Kratko barenje uklanja sirovu ljutinu i omogućava da paprika bolje upije kiselinu, pa je pogodna za dugotrajno čuvanje. Najčešće se koristi babura, roga ili šilja, ali recept je primenljiv i na mešane sorte.
Upotreba barene kisele paprike za turšiju
1. Za jelo direktno:
Paprika je spremna za konzumaciju odmah nakon 7 do 10 dana u tegli, može se služiti kao prilog uz meso, ribu ili kao deo mešane zimnice.
2. Za punjenje:
Barenu papriku možeš dodatno puniti kupusom, šargarepom, sirom ili mesom, pa potom držati u tegli sa kiselim rastvorom ili dodatno peći/kuvati po receptu.
3. Za salate:
Sečena barena paprika odlična je u salatama – dodaje sočnost i blagu kiselost.
4. Za zimnicu:
Tegle sa barenom paprikom mogu se čuvati na hladnom i tamnom mestu više meseci, što je praktično za pravljenje turšije u većim količinama.
Ingredients: 3 kg of meaty peppers, 2 liters of water, 1 litre of alcoholic vinegar (9%), 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of preservative (wine sulphur (potassium Metabisulphite) or citric acid, optional), 3–4 cloves of garlic (whole or cut in half), 10–15 peppercorns, 3–4 dry bay leaves.
Preparation:
1. Wash the peppers well, remove stems and seeds.
2. It can be left whole or cut into halves or quarters.
3. Sterilize the jars.
4. Mix water, vinegar, salt and sugar in a large saucepan. Bring to a boil, at a high temperature (6).
5. When the liquid boils, add peppers in smaller quantities. Boil for 2-3 minutes, just until the pepper softens a little and changes color.
Do not overcook.
6. Remove the peppers with a slotted spoon and place in clean, sterilized jars.
7. Between the rows, add garlic, peppercorns and bay leaf as desired.
8. Pour over the hot liquid in which the peppers were marinated, so that everything is completely covered.
9. Close the jars immediately and turn upside down for 5 minutes.
10. Put it back upright and let it cool down slowly.
Tips for super boiled peppers:
- If you like crispier peppers, shorten the cooking time to 1-1.5 minutes
- For milder acidity, you can reduce the vinegar to 700 ml and increase the water
- Preservative is not mandatory if the jars are well sterilized and kept in cold place
- Peppers are best eaten after 7-10 days, but they can be stored all winter
Description
Pickled pepper is a mild, pleasantly sour pickle with a soft but still firm texture. Short cooking removes the raw pungency and allows the peppers to absorb acid better, making them suitable for long-term storage. The most common varieties used are bell peppers, long peppers or Romano peppers (sweet pointed peppers), but the recipe is also applicable to mixed varieties.
Use of boiled pickled peppers:
1. For eating directly:
The peppers are ready to eat immediately after 7 to 10 days in the jar, and can be served as a side dish with meat, fish or as part of a mixed winter dish.
2. For stuffing:
You can additionally stuff the cooked peppers with cabbage, carrots, cheese or meat, and then keep them in a jar with a pickle solution or bake/cook them additionally according to the recipe.
3. For salads:
Chopped cooked peppers are excellent in salads - they add juiciness and a slight sourness.
4. For winter storage:
Jars with cooked peppers can be stored in a cool and dark place for several months, which is practical for making pickles in larger quantities.
No comments:
Post a Comment