How to pickle whole peppers How to pickle whole peppers

When people go to the supermarket, they often see some pickled whole peppers for sale. After tasting them, they feel that they are very delicious. Usually, they also want to pickle some at home, but how should whole peppers be pickled? In fact, the method of pickling whole peppers is not complicated. I will write it out and share it with you later.

How to pickle whole peppers

1. Ingredients for pickling whole peppers

When pickling whole peppers, you need to prepare 5 kilograms of fresh green peppers, 700 grams of salt, 1,500 grams of water, 15 grams of aniseed, 20 grams of peppercorns, 25 grams of ginger, a clean pickling jar, and a small piece of gauze.

2. Cooking the marinated pepper sauce

Wrap the prepared aniseed, peppercorns and ginger in gauze, add salt to a pot, add water and bring to a boil, then put the gauze bag in and cook together. Turn off the heat after three or four minutes and let it cool down naturally. After cooling down, you will get the sauce for marinating the whole pepper.

3. How to pickle whole peppers

Wash the prepared green peppers with clean water, remove the moisture, then prepare a clean toothpick, poke some small holes on the surface of the green peppers, then put them into a clean pickle jar, add the prepared sauce, let the sauce cover the green peppers, then add a small amount of white wine, and then seal the jar.

4. Precautions for pickling whole peppers

When pickling a whole pepper, it is difficult for it to absorb the flavor, so it is best to poke holes in it with a toothpick. Moreover, it takes a long time to pickle, so adding white wine can prevent it from spoiling. In addition, after sealing the jar, it should be pickled in a cool place. During the pickling period, it should be turned over once a day so that the whole pepper can absorb the flavor better. It tastes best after being pickled for thirty days.