How to pickle red peppers to make them delicious? How to pickle red peppers

Red peppers are bright in color and taste spicy and sweet. They can be eaten directly or pickled. Pickled red peppers can be preserved for a long time. They can be eaten with rice or porridge, or used to stir-fry other dishes. They taste especially good. So how should red peppers be pickled? How to pickle them best? If you want to know, you can take a look at my detailed introduction to the red pepper pickling methods below.

How to pickle red peppers to make them delicious? How to pickle red peppers

1. Ingredients for pickled red peppers

When pickling red peppers, you need to prepare one kilogram of fresh red peppers, thirty grams of salt, one hundred grams of garlic, an appropriate amount of Sichuan peppercorns, and then prepare a clean glass bottle.

2. Material processing

When pickling red peppers, be sure to choose red peppers with no damage on the surface. Wash them with clean water, remove the stems and seeds, and then dry the internal moisture. After they are completely dry, cut them into large diamond-shaped pieces with a knife and place them in a bowl for later use. Peel the garlic and make minced garlic for later use.

3. Pickling red peppers

Put table salt and Sichuan pepper into a pan and stir-fry until fragrant. Take out the Sichuan pepper salt after it cools down, put it in the dried red pepper, mix well and marinate for two or three days. Pour out the water, then put the prepared minced garlic into the red pepper and mix well. Then put them into a sealable glass bottle and store it in the refrigerator. After five days, the pickled red pepper will be tasty. It will taste better if you marinate it for a few more days.