A spicy pepper snack recipe Bashny.Net

Armenians are known for their love of pickles. In the local cuisine learned to salt even those products that are difficult to imagine in salted form: eggplant, beans, greens, sweet melons.

Some dishes have gained worldwide fame, such as Tursha - salted pod beans, and others have become so common in the world. Armenian cuisineTheir names are now known as their names.

Today we will tell you how to cook. chickpea. The dish became so popular in Armenian cuisine that the most suitable variety of pepper for him and began to be called – tsitsak.





DepositPhotos Pepper Tsitsak Real pepper tsitsak has a pleasant-looking yellow-green tint. It tastes hot, but it's not burning. In reasonable doses stimulates appetite and improves digestion. It is used as an addition to meat, fish and even vegetable dishes. Although Armenian lovers of spicy dishes can eat tsitsak as an independent snack.





Even after cooking, pepper does not lose its bitter taste. Therefore, when choosing a product for salting, always pay attention to its taste. And don't cook fresh pepper. It is better to let him stand in the kitchen of day 2, so that he softened slightly - this subtlety Armenians always pay attention to. Also during pepper-making Don't touch your eyes, it will burn.





The ingredients

• 2kg spicy green pepper
• 1 table of stone salt (iodized can not be used)
• 1 major garlic head
• 1 tbsp coriander seeds
• 5 bay leaves
• 5-6 cherry leaves
• 5 liters of water

Preparation

1. Pour water into the salting tank (it is better if it is an oak barrel, but you can take a regular bucket).
   
   
   
   
2. Pour salt and stir thoroughly so that all salt dissolves.
3. Add to the brine peeled cloves of garlic, bay leaf, coriander seeds and cherry leaves.
   
   
   
   
4. Be sure to prick each pepper with a fork in several places (or cut with a knife) so that the brine gets inside. Add the pepper to the salt tank.
   
   
   
   
5. Set the pressure and send the pepper to infuse in a cool place for 14 days. In order not to gather midges, you can wrap a container of gauze.
6. Remove the pressure. Pepper, along with spices from brine, transfer to prepared cans.
   
   
   
   
7. Pour the brine into the pan and bring it to a boil. Boil for 1 minute.
8. Hot brine fill a jar of pepper and roll up the lids.
   
   
   
   
9. You can leave. chickpeaOr you can taste it as soon as the banks cool down. Bon appetit!

Someone uses only 3 ingredients for cooking pepper: pepper, salt and water, someone adds garlic to the brine, and someone cooks according to the recipe presented by us. It is our choice that makes pepper As close as possible to the Armenian version of the dish, although everyone can experiment with spices to their taste.

As for Armenian cuisine, earlier we talked about the intricacies of preparing traditional Armenian soup, which is usually eaten with bare hands in the company of the closest people.

We also shared the secrets of making sweet pepper in Armenian. But in the Caucasus, this product is harvested for the winter with whole basins. The fact is that Armenians love everything spicy and cannot imagine life without vegetable snacks. What about you?