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如何腌辣椒

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在世界末日，所有新鲜食物和农作物都被摧毁。难道你不想在这种时候有腌辣椒可以吃？按以下步骤来寻求生存吧。

方法 1

方法 1 的 6:

准备辣椒

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不要选择蔫了的。牢记，嫩辣椒是最适合腌制的因为老而软的辣椒腌制后就不好吃了。
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2
买6到8斤辣椒就可以把500mL的罐子塞满。 这是标准量。我们就以做500mL罐子的腌辣椒为例。
- 36升的辣椒通常重20斤可以做成10升到17升的腌辣椒。
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用冷水和温水都可以。
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4
把辣椒切成两半然后掏去芯和籽。 去除辣椒上坏掉的部分。把去了籽的辣椒切成四等分。
- 小辣椒可以整个腌。如果要整个腌，在其侧面划上几道口子。
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方法 2

方法 2 的 6:

使辣椒起泡然后去皮

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1
通过使表皮“起泡”来去皮。 如果你已经将辣椒切开，无论你用哪种加热方式，确保带皮的一面朝下。
- 预热烤箱或烤炉至205-232ºC。把辣椒放进烤盘使其在烤箱或烤炉中加热6到8分钟。用钳子时不时的转动辣椒，这样可以使其各方向均匀起泡。
- 如果用灶火法则需要把辣椒放在一个钢丝网上。把钢丝网置于电炉或气炉上。用一双钳子不断翻动辣椒。确保每处都均匀受热。
- 用户外烤架加热。把辣椒置于离炭火13至15厘米高的地方。用钳子翻转辣椒。
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在上面搭一张湿布。这样可以使辣椒冷得更快使皮更容易撕下来。
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时不时的用水冲洗一下辣椒。用小刀把不容易撕下的皮刮掉。

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方法 3

方法 3 的 6:

制作腌制水

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1
准备腌制水。 在一个锅里面放入5杯（1.2升）白醋，1杯（240毫升）水，4茶匙（20g）腌制盐，2茶匙（28g）糖和2块蒜。
- 蒜为可选。它可以增加风味但不是必须的。
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当水开后，调至文火继续加热10分钟。
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丢掉。

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方法 4

方法 4 的 6:

罐子灭菌

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微生物在你的腌辣椒罐子里发酵是你不愿意看到。
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让其在里面静置10分钟。
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方法 5

方法 5 的 6:

腌辣椒

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1
把辣椒放入罐子里，松散的放，不要压的太紧实。 罐子上留出2.5cm的空间。把装入的辣椒铺平。
- 如果你想要辣椒再咸一点就加入1/2茶匙盐。
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在罐子上方留出1.3cm的空间。
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在封上盖子后气泡容易引起霉菌滋生。
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方法 6

方法 6 的 6:

使用罐头器

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1
把所有罐子放入罐头器内的架子上，这样它们距水面有几英寸的距离。 当所有罐子放好后，架子下降至罐头器内。
- 如果没有罐头器，你也可以自己做一个。找个能装的下所有罐子的锅。放入罐子后罐子上面还要留有装2.5cm水的空间。在把罐子装进去前，放张抹布或者毛巾在锅底。这样能防止罐子直接接触到锅的金属部分。
- 如果没有罐子夹子，就在钳子上缠些橡皮筋。这样钳子就和罐子夹子没什么两样了。
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保持沸腾10分钟。
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2分钟后，把罐子从罐头器里面拿出来放在一个安全的地方冷却。

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小提示

为了降低腌辣椒的辣度，可以把不怎么辣的和辣的辣椒一起腌。
在腌制辣的辣椒时要带橡胶手套来避免其刺激皮肤或眼睛。

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你需要准备

辣椒
5杯（1.2升）白醋
1杯（240毫升）水
4茶匙（20g）腌制盐
2茶匙（28g）糖
2块蒜
烤盘
带盖子的锅
水浴罐头器
罐头瓶子，盖子和密封圈
2口大锅
中锅
厨用小刀
洗碗布
橡胶抹刀
毛巾

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