What is green pepper?
Green pepper is fresh pepper clusters, usually selected from green pepper, young, slightly soft. Green pepper has a mild spicy taste, light, pleasant aroma, does not overpower the flavor of other foods. Green pepper is often used in stews, used to remove the unpleasant smell of the ingredients, while enhancing the flavor of the dish.
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Oriental medicine classifies green pepper as hot and spicy, warming the middle and dispelling cold. It is used for cases of stomach cold causing vomiting, abdominal pain due to diarrhea, loss of appetite… Western medicine says green pepper has very high antioxidant properties, a diet rich in antioxidants, delays the harmful effects of free radicals, can reduce inflammation, fight cancer…
Green pepper is usually put in the refrigerator immediately after being picked from the tree to prevent dehydration and maintain the quality of the fruit. Therefore, it must be processed immediately after purchase.
Popular Types of Pickled Pepper
1. Spice Pickled in Vinegar
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- Features: Pepper pickled in vinegar has a slightly sour taste, helping to stimulate the taste buds.
- Applications: Often used as a dipping sauce or to prepare salads, vermicelli, and pho dishes.
2. Pepper Pickled in Wine
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- Features: Pepper pickled in wine retains its spicy flavor, adding the aroma of wine.
- Applications: Used as a seasoning for grilled meat dishes, braised fish, or to make special dipping sauces.
3. Pepper Pickled in Fish Sauce
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- Features: Combining the rich flavor of fish sauce and the spicy flavor of pepper, creating a traditional spice.
- Applications: Suitable for eating with white rice, braised fish, or boiled vegetables.
Benefits of Pickled Pepper
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- Enhance the Flavor of Dishes: Pickled pepper helps dishes become more flavorful, effectively stimulating the taste buds.
- Good for Health: Pepper contains many antioxidants, helps improve digestion and strengthen resistance.
- Long-term Preservation: Pickled form helps pepper retain its freshness and characteristic aroma for a long time.
How to make green pepper pickled in vinegar to keep it fresh, rich in flavor, and fresh for a long time?
Unlike black pepper and white pepper, green peppercorns have a very distinct and distinctive spicy flavor and scent. You can use peppercorns in cooking according to the dish’s features. Green peppercorns can be cooked whole or in clusters.
It is quite challenging to preserve green peppercorns for an extended period of time while maintaining quality because they only achieve a particular amount of maturity and toughness. People frequently utilize them right away after harvesting them off the tree or store them in the refrigerator. Green peppercorns retain their vital nutrients and are less likely to get dehydrated when stored in the refrigerator. To keep peppercorns fresh for a long period, soak them in salt or vinegar and use them sparingly. Additionally, it is a really efficient way to prepare and savor delectable meals in your home.
Ingredients for making pickled green pepper:
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- Green peppercorns (whole bunch, whole stem)
- Good quality fish sauce (should be handmade or Phu Quoc fish sauce)
- Dried garlic
- Fresh chili
- Vinegar
How to make:
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- Wash the whole bunch of green pepper, drain, then quickly blanch in boiling water to retain the color of the green pepper.
- Put a few cloves of garlic and chili in the bottom of the jar.
- Mix vinegar and fish sauce in a ratio of 90/10
- Put the pepper in the jar and pour the vinegar and fish sauce mixture over the pepper.
Leave it for about 2 weeks to use, the characteristic flavor of this recipe is the sour taste of vinegar more than the salty taste.
-> Pickled pepper is not only a spice but also a beauty in Vietnamese culinary culture. With its unique flavor, this product has become an indispensable part of many families’ kitchens. If you have never tried making or using pickled pepper, start today to feel the wonderful difference that this spice brings!
