How to pickle fresh green peppers

Summer is the time when fresh green peppers are on the market in large quantities. Although they are not very tall, many people lose interest in eating green peppers here. However, the editor tells you that you can pickle fresh green peppers at this time and eat them after the green peppers are off the market. This is both appetizing and delicious, and it can also maintain the nutrition of the green peppers. The following is a method for pickling fresh green peppers. Those who like it can try it at home.

How to pickle fresh green peppers

1. Ingredients: 5 kg of fresh green pepper, 2.5 kg of soy sauce, 500 g of table salt, 500 g of sugar, 400 g of ginger, 5 heads of garlic, 400 g of salad oil, 350 g of white wine, and appropriate amounts of MSG, pepper, aniseed, cinnamon and other seasonings.

2. Wash the green pepper with clean water, remove its stem and seeds, and then dry the water inside. You can also put it in a cool place for one or two days. You can also cut some small holes on the body of the green pepper, or pierce it with a toothpick.

3. Remove the skin of garlic, wash and remove moisture, wash and cut ginger into slices, heat the prepared salad oil in a pot, add the prepared seasonings and stir-fry until fragrant, then turn off the heat and let cool for later use. Put the soy sauce in another pot and boil it, then let it cool naturally.

4. Prepare a container for pickled green peppers, then put the processed green peppers in, then put in the garlic and shredded ginger, and finally add the dried soy sauce, pour in the white wine and salad oil, mix well with chopsticks, then seal it. After about ten days, the pickled green peppers you make will be ready to eat. As long as there are no impurities in it, the pickled green peppers can be stored for a long time, making it convenient for everyone to eat them whenever they want.