How to pickle whole red peppers

The whole red pepper not only looks good in color, but also tastes spicy. It can kill bacteria and reduce inflammation, stimulate appetite and help digestion, and can also drive away the cold and keep warm. It can be pickled and eaten. The whole red pepper is especially delicious after pickling, and it is a good choice for rice or porridge. So how should the whole red pepper be pickled? I will write down its pickling method in a while, and you can learn it after reading it.

How to pickle whole red peppers

Ingredients for pickled whole red peppers

When pickling whole red peppers, you need to prepare fresh red peppers, appropriate amounts of garlic and ginger, and also some salt, rock sugar, and white wine.

Steps to pickle whole red peppers

1. When pickling whole red peppers, be sure to choose those that are relatively hard. Those that are too soft will not do. Cut off the stems of the selected red peppers, leaving about one centimeter.

2. Wash the whole red pepper with clean water, remove the water, and dry it for later use. Peel the garlic and cut it into garlic slices. Wash the ginger, remove the water, and cut it into ginger slices for later use.

3. Put the processed small red peppers in a bowl, add chopped garlic and ginger slices, then put in salt and sugar, mix well and marinate. The marinating time should be about three days.

4. After three days, the small red peppers will become soft. You can take them out and put them into a sealable bottle. Then pour in white wine and mix well, seal the bottle, and place it in a cool environment. Marinate for about ten days, and the whole small red peppers will be marinated and tasty. You can take them out and eat them anytime you want. Be sure to use clean and oil-free chopsticks when taking them, otherwise the pickled small red peppers will easily deteriorate.