How to make pickled sour peppers

Many people like to eat chili peppers, right? Especially friends in the north. Sometimes we add some chili peppers when we cook, not to mention noodles, which taste better with a little spiciness. I believe that few of our friends in the south would eat it raw like this, except for friends in the north. Pickled chili peppers are different. Pickled chili peppers are not so spicy, which is just right for the taste of us southerners. So how should chili peppers be pickled to make them delicious? The editor will now tell you how to pickle sour chili peppers.

How to pickle sour peppers

1. Remove the roots of the peppers (just remove the roots, we pickle the whole pepper)

2. Wash the peppers and dry them (no moisture, otherwise they will easily rot during pickling)

3. Prepare the garlic and remove the garlic skin (the garlic here has a sterilizing effect)

4. Put the whole pepper into a glass jar (do not use a plastic bottle, the acid will corrode the plastic)

5. Pour in the appropriate amount of garlic, salt, MSG, rice vinegar and white wine.

6. Store in a sealed container and it can be eaten in about a month.

After pickling, the sour peppers can be stored for a long time!