Kışlık Kaynatmadan Asla Bozulmayan Dolmalık Biberler Nasıl Saklanır ?

#dolmalıkbiber #kışhazırlıkları #kışlıkbibersaklama #kışlıktarifler
Kışlık Kaynatmadan Asla Bozulmayan Dolmalık Biberler Nasıl Saklanır ?
Nefis Lezzetli Tarifler kanalıma hoş geldiniz! Çok güzel bir tarif ile geldim. Bugün sizlerle kış için hazırlık yapıyoruz ve dolmalık biberleri saklamanın en kolay yolunu gösteriyorum. Bu saklama yöntemi ile kış aylarında taze dolmalık biberler ile çok lezzetli yemek tarifleri yapabilir, böylece kışın da taze dolmalık biber yeme fırsatı buluruz.Bu yöntem ile dolmalık biberleriniz asla bozulmaz.Biberler kış için Nasıl saklanır? Videoda ayrıntılı gösterdim anlattım. Afiyet olsun!
Malzemeler
Dolmalık biber
Tuz
Su
Kavanoz
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Greetings. Welcome to my channel. You’ve brought me joy. I’m back with another great recipe . What are we going to do today? We’re going to preserve bell peppers for the winter . We’re not going to dry them. We’re not going to freeze them. We’re going to store them in a watermelon. It’s a very easy method. They can keep in jars until you want . They never spoil. You can even store them in jars until you want . You won’t find this method anywhere else. I’m sharing this recipe with you, my valued followers, with the privilege of being on my channel. I have bell peppers. Well, they’re from my own garden and a little from my friend’s garden. Since she had some left , she said she’d give them to you. She gave them to me. I just cooked them, too. I’m going to preserve these for the winter, too. Let me show you how to make them in large quantities. We’re not going to store them in the fridge. There’s no pickling or canning. We’re going to preserve them for the winter with a very easy, simple method . Let’s say “Bismillah” and start our recipe right away. Good luck to you all . First, what do we do? I washed my peppers in plenty of water. I’m going to clean these in my container. You all know how to clean peppers . We remove the stems and the stems by pressing them with our fingernails . I’ll give you a very detailed recipe. Look carefully, don’t miss it. The peppers have been sitting for a few days. I waited for them to soften a little. Because it doesn’t take up too much space, don’t do it right away when you take a little bit. Let it sit for a few days so it doesn’t take up too much space. We’re cleaning them right away, really quickly. Yes, I’ve cleaned all my peppers. Now we’re going to move on to the second step and we’re going to poke a hole in each pepper with a fork. Just one prick should be enough. Yes, we’re done making the hole . This is ready. Now we’re going to add our salt. This is the E right here. We’re going to add a little salt to them right away. Not too much. Just one prick with our finger should be enough. Yes, this is ready too. Our salting process is finished. Let’s show you our peppers. Yes, I brought two jars. We salted our peppers. As you can see, this one is ready too. Now we’re going to fill the jars . I put it in a 1-kilo jar , but you can also put it in half a kilo. Just to make it a little bit more . I put 1 kilo, let’s see if there are two jars, we’ll make two. I press a little like this, but don’t break it. Let’s place the peppers in the jars neatly; the better we place them, the more peppers it will hold, of course. We don’t break them in any way and place our peppers in our jars. Let’s place them in this one too. Yes, I filled our peppers. Two jars like this. I also put them in a half-kilo jar. Because it won’t hold. We put some water in our pot and we’re going to boil it on the stove. We boil a pot of water like that on the stove. Let’s turn on the stove right away. Let’s boil our water on the stove now. Our water has boiled on the stove. It’s just water, we didn’t add anything, and we turn off the stove. Let’s take our boiling water with us right away. We took our water with us. Now we have 3 jars and 3 lids. Brand new lids, friends, I washed them. I prepared them because I don’t want any problems. And I’m pouring boiling water over the lids so that they can soak in quite hot water so they’ll set quickly. What do we do now ? We’re going to pour the boiling water we prepared into the jars. It’s hot. Since the peppers are cold, we pour it into this boiling hot water like this. Like this. Let’s pour it into this one too. We poured it into this one too. It’s a small possibility. And we’re pouring the hot water into the other jars the same way. So that the peppers can absorb it well. Let’s press it down a little bit. That’s why we’re letting the peppers sit. We let them sit for a few days so they’re flexible. Otherwise, these peppers will crackle and break, of course. Let’s remove a little air space from one edge. Okay. Look, we’ve put them in a nice, nice spring water. Now our lids are hot. Let’s pour the water over them right away. We’re going to seal them. It’s very hot right now, but they need to be hot so they’ll set. I immediately put the lids on all of them, of course, with a cloth in my hand to prevent burning. Now, we seal them tightly using the double-double-double method . Like this. Still the same figure, look at this. Two back, one forward. It’s very hot. We’re tightening the lids with all our might . Make sure they fit perfectly, two back and one back. If possible, use brand new lids. These aren’t too expensive, folks. I bought one for 2.5 lira. So, I bought 40 lids for 100 lira. And this one is ready. I’ve prepared three jars of our winter peppers. Our peppers are ready. Our water is also finished. I just eyeballed it. There’s only a little left. This one’s done. This one’s ready. Now, I won’t turn these upside down. Well, food engineers generally warn not to close them, not to turn them upside down. Look, the lids immediately caved in. See? They immediately pulled in. Hopefully, they sealed. We can check. Let’s take another look. If it doesn’t leak when you do this, if there’s no leakage, then our lids are sealed. Look, there’s no dripping or leaking. Our lids will hold like this . You can cover them with a cloth like this . You know, it shouldn’t cool down quickly, but rather stay hot so the lids are secure. Let me show you a close-up. Look, this is how it works. Here’s the nice and nice source right now. I took the cloth off it for a close -up. It will look like this. Yes, our winter stuffed peppers are ready. Let’s keep them like this until they cool. After they cool, you can store them in a dark place until you want. They will never spoil. As long as the lid holds well. If your lid doesn’t seal, if it bulges, swells, or leaks, you know you didn’t get the lid right. Then open it immediately and stuff it. Cook. So, that’s all for now. That’s where I’ll end my video. I hope you’ll try it too, and this is the method of storing bell peppers we’ve used for winter preparations . No refrigerator, no canning. Do it this way. Store them until you want them. Your peppers will stay just as fresh. That’s where I’ll end my video for now. What do we always say before I end my video? Of course, if you’re not subscribed to my channel, you are. And if you are, don’t forget to turn on notifications. Don’t forget to be informed about my best videos right away . Goodbye. Stay healthy. Take care.

KAYNAK