How to pickle red peppers

When red peppers are on the market in large quantities, do you plan to store them for consumption throughout the year? Pickled red peppers can be stored for a long time, allowing people to eat them anytime throughout the year. These pickled red peppers can not only be eaten directly, but also used as a side dish for a variety of dishes. But how to pickle red peppers? If you don't know how, it doesn't matter, let me teach you.

How to pickle red peppers

Ingredients for pickled red peppers

5 kilograms of red pepper, 2 heads of garlic, 800 grams of salt, 100 grams of ginger, and appropriate amount of rock sugar.

Steps for pickling red peppers

1. When buying red peppers, choose those of better quality. Don’t buy those that are unripe or overripe. After buying them, remove the stems of the red peppers, wash them clean, and dry them.

2. Peel the garlic, wash the ginger and cut it into slices, then prepare some anise, cinnamon, pepper and other spices, but not too much.

3. Prepare a larger bowl, put the peppers and seasonings in the bowl, add rock sugar, and then add a small amount of boiled water. Use chopsticks to mix the peppers and seasonings evenly. It is best to let all the rock sugar dissolve.

4. Put the mixed peppers and other ingredients into a sealed jar, then add some white wine, the amount of wine should cover the peppers, then seal the lid of the jar and store it in a cool place. After about a week, the red peppers will be pickled, but the mouth of the container should be sealed in time after eating, otherwise air and bacteria will enter and cause deterioration.