Laikam esmu viens no retajiem, kas audzē tik daudz asos piparus. Ir skaidrs, ka visu ražu nevar patērēt svaigā veidā. Tāpēc mums ir jāmeklē jaunas receptes, lai šo ēdienu sagatavotu ziemai.
Šodien es vēlos pievērsties marinētiem pipariem. Šajās receptēs iekļautie dārzeņi izrādās garšīgi.
Aso piparu pagatavošana ziemai
Asās piparu pagatavošanai izmantoju mazas burciņas.
Tātad, uz 3 mazām burciņām es ņemu:
asie pipari pākstīs uz 3 burciņām, tik, cik katrā ietilps;
ūdens – 300 ml;
baltvīna etiķis – 200 ml (klasiskais ābolu etiķis neder);
ķiploki – 5 krustnagliņas;
sāls – 1 ēd.k. l.;
cukurs – 5 ēdamk. l.
Sāļo piparu kodināšana ziemai
Marinēšanas process soli pa solim:
Pat pirms gatavošanas sterilizēju stikla burkas un vākus. Atstāju uz virtuves letes nožūt.
Tad nomazgāju katru piparu. Tagad es izlemju, vai marinēšu veselu vai gredzenos. Otrais variants ir vairāk piemērots lielām pākstīm.
Pannā ielej ūdeni atbilstoši normai, pievieno norādīto cukura un sāls daudzumu. Iemetu arī 5 ķiploka daiviņas, nomizotas un izlaistas caur presi.
Pēc tam visu pannas saturu rūpīgi samaisa un uzvāra. Pēc vārīšanas, kad uz maisījuma virsmas parādās labi burbuļi, samaziniet uguni un vāriet uz lēnas uguns 2-3 minūtes.
Tad šai marinādē pievienoju sasmalcinātus piparus vai veselus. Es ieleju 200 ml vīna etiķa. Pēc uzvārīšanās pannu ātri noņem no uguns, lai etiķis neiztvaikotu. Pārklāj ar vāku un atstāj uz pusstundu ievilkties.
Tad izņemu papriku, salieku burkās un tad tikai dārzeņus pārklāju ar marinādi. Burkas aizveru ar sterilizētiem vākiem un atstāju istabas temperatūrā atdzist. Tad ieliku ledusskapī uz apakšējā plaukta.
Tas arī viss! Šo sagatavi var pasniegt ar jebkuru ēdienu. Piemēram, es gatavoju sviestmaizes, pievienoju tās karstajiem ēdieniem, picām, uzkodām. Es pat ēdu to tāpat vien.
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