[traditional English Christmas pickles](chuan tong ying shi sheng dan yan cai )

[traditional English Christmas pickles]

Introduction:

"This English pickle is sour, sweet and slightly spicy. It's especially suitable for eating with the rich cold meat and cheese during Christmas. It is bright and red, and the atmosphere of Christmas is very appropriate. The method of making it is very simple. It can be made in large quantities. It's very good to enjoy or give away. If properly sealed, the pickle can be kept for months. Today's pickles made by this method have the best taste after being stored at room temperature for at least a month. So get ready for Christmas now! "

Production steps:

Step 1: raw material picture: onion

Step 2: raw material picture: garlic

Step 3: raw material picture: tomato.

Step 4: raw material picture: sweet pepper and eggplant

Step 5: seasoning

Step 6: coriander seed powder: optional

Step 7: chop the onion.

Step 8: Chop garlic. Do not add oil. Add onion and garlic to a large skillet over medium heat. The vegetables will come out of the water by themselves, so you don't have to worry about cooking. If you're worried, add a little salt to speed up the outflow. From now on, stir from time to time so that the raw material is evenly heated.

Step 9: next, peel the tomatoes. Wash and make a cross on the top.

Step 10: put in a bowl, add boiling water to cover the tomatoes.

Step 11: wait for 1-2 minutes until the skin cracks. Pull out (be careful of hot hands!).

Step 12: cool slightly and peel.

Step 13: cut into pieces and add to the pot.

Step 14: cut the sweet pepper into pieces and add it to the pot.

Step 15: cut the eggplant into pieces and add it to the pot.

Step 16: there is a lot of water coming out of the vegetables! Wait for boiling, add various seasonings, and then collect the juice over medium heat. At this time, we need to stir from time to time, because there are a lot of sugar. Now it's very easy to paste the pot, especially in the end, the thicker it is, the easier it is to paste the pot. Best to the final stage, change the fire, keep stirring, do not paste.

Step 17: cool slightly and peel

Step 18: collect the juice when preparing the bottle. Wash the bottle and heat it to disinfect. Use a glass bottle with a metal lid. The lid and the bottle should fit tightly. Disinfect a few more bottles just in case. General jam and sauce bottles are heat-resistant, because manufacturers also need to heat disinfection. If the bottle is not heat-resistant and can be seen when it is disinfected now, don't use it. The most convenient method is steaming, at least 20 minutes, the bottle and lid should be mouth down, so as to avoid water. Keep steaming in the pan until bottling.

Step 19: my steamer is too small to hold, so I just steamed the bottle cap. I put the bottle in the oven, 150 degrees. (because my bottle cap is covered with rubber, it's pasted in the oven!

Step 20: 30-40 minutes, until you can see the bubble, the pot seems to be jam, the vegetables aside, basically no excess liquid precipitation.

Step 21: prepare heat-resistant clips, boards, gloves, etc. and start bottling: be careful of hot hands, and the children will leave! Use heat resistant clips and gloves / towels. Take out a bottle, put it on the heat shield, and pour in the pickle while it is hot. It's better to have a big hole funnel. I don't have one, so I have to fill it one by one. Try not to have air holes in the middle. Fill it up quickly and leave a little space for it to cool down.

Step 22: clean the bottle mouth with clean paper or cloth, find the corresponding cover of the bottle, and tighten it while it is hot. After cooling, the little air we leave will shrink, and our bottles will be vacuum sealed like normal cans! Then fill the bottles one by one until all the pickles are used up. It's done!

Materials required:

Onion: 1.5 Jin

Garlic: 4 big petals

Tomato: 2 jin

Sweet pepper: 4

Purple eggplant: 1 big one

Sugar: 7 Liang

White wine vinegar: 300 ml

Chili powder: appropriate amount

Coriander seed powder: appropriate amount

Salt: 1 teaspoon

Note: 1. Tomatoes should be thick and sweet as far as possible; sweet peppers should be of different colors; white vinegar should be white wine vinegar or apple vinegar, if not... Use cheap white vinegar to avoid the Chinese flavor of rice vinegar as far as possible; use only a small spoon of salt, because this kind of pickle is pickled with sugar and vinegar instead of salt, never like pickle or pickle Add a lot of salt; chili powder, I like to add several different kinds of chili at the same time, this kind of spicy taste is more complex and fuller; coriander seed powder does not have too much flavor, but it can make other flavors more thick, so it is not necessary to use it without it. 2. It's better to use special pickle bottle, mine is the rest of jam and seasoning. Heat insulation board (my is wood board), heat-resistant clip, simple disinfection tools such as steamer should be prepared in advance. There are several steps to be taken to avoid scalding. 3. The best appearance of this pickle is that it can see the whole dish, not completely like jam, so don't cut it too small and stir it too hard. 4. It can be stored in a cabinet where the temperature is not too high. If stored in the refrigerator, the taste will mix slowly, and it may take at least 3 months to taste good. Finally, it should be noted that if you find any abnormality when opening the lid, you should never eat it.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Tong Ying Shi Sheng Dan Yan Cai