How to pickle peppers

Pickled peppers are a type of Sichuan pickled vegetables, which are very famous throughout the country. This kind of pickled peppers can be eaten directly with rice, or made into a variety of dishes with other ingredients. The editor's hometown is in Sichuan, and it can be said that he grew up eating pickled vegetables. In order to let more people eat delicious pickled peppers, he specially sorted out the pickling methods of pickled peppers, and now write it down to share with you.

How to pickle peppers

Tools and ingredients for pickling peppers

The most important tool for pickling peppers is a pickle jar, and an appropriate amount of pickle salt. This pickle salt is made by mixing one kilogram of water with eighty grams of salt. In addition, there are appropriate amounts of aniseed, peppercorns, rock sugar, white wine, garlic, and ginger slices.

How to make pickled peppers

1. Prepare a pot, heat it, add clean water and salt, let the salt dissolve completely in the water, then turn off the heat, let it cool and set aside.

2. Pour the dried brine into the kimchi jar. The amount of brine should not exceed two-thirds of the jar. Then add the prepared peppercorns, aniseed and other seasonings.

3. Remove the skin of the garlic and put the ginger slices into the kimchi jar and leave it for a day.

4. Wash the fresh peppers you bought with clean water, remove the roots of the peppers, use a toothpick to cut a few small holes in the peppers, and then drain the water.

5. Soak the drained peppers in the prepared kimchi water, making sure the water covers all the peppers, then cover the kimchi jar, and pour clean water on the edge of the jar lid, and place it in a cool place. After about ten days of soaking, the pickled peppers will be pickled. However, during the pickling process, if you find that the amount of clean water on the edge of the jar is less, add it in time, so that the pickled peppers can taste purer.