Pickled & Canned

In addition to being used in meals, hot peppers are also one of the most preferred ingredients in pickles. While hot pepper is an incredible source of vitamins even in its most prosaic state, hot pickled peppers have unique benefits. In terms of nutritional values, both the taste and the nutritional value of each material that is pickled increase many times. Hot pepper pickles is a delightfully consumed food in kebab culture as well as juicy dishes. Hot pepper is the crown of the tables even in its simplest form. While hot peppers meet 25% of the vitamin A need for the body, 1 large size hot pepper meets almost all of the daily vitamin C need. Hot pickled pepper becomes a unique prebiotic due to its vinegar content.

Preserves; It is a method developed by people to preserve nutrients without losing their nutritional value. Filling the raw material into tin cans, glass jars or similar containers after some pre-treatment is done as a result of the preparation of the containers in an airtight manner. It is durable. Clear canned pickles are filled in jars in brine and pasteurized. Berrak pickles, which bring home pickle flavor to your table, do not contain any preservatives. If a white layer forms on your pickles, you should discard that part and store your canned pickles in a cool place, taking into account the expiration date. If the jar lid of your marinade gets stuck; You can easily open a bowl of boiling water by turning the jar upside down and soaking the lid. You can enjoy pickled cucumbers in various salads and toast or together with baked potatoes.

A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf.

Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. ... In U.S. cuisine, a mixed pickle consists of vegetables typically including cucumbers, cauliflower, cut large onions, and bell peppers, as well as spices like garlic, dill, allspice, and chili peppers, suspended in vinegar.