How to pickle peppers and chives Ingredients and steps for pickling peppers and chives

Since it is summer now, I would like to recommend several cold dishes that are rich in nutritional value and delicious. Among these cold dishes, in addition to the familiar mixed cucumbers, pickled carrots and other common cold dishes, there are some cold dishes that can also bring double benefits but we are not familiar with, such as the following pickled peppers and leeks. Peppers can promote appetite, and leeks can promote appetite while also containing rich nutrition, so is it necessary to learn how to make it together?

How to pickle chili peppers and chives

1. First of all, the selection of ingredients is the key. When choosing peppers, both green and red peppers are fine. The key is to choose peppers with thick skin and pure pepper flavor. Then remove the stems of the peppers. In order to effectively drain the water when pickling the leeks later, you can poke a small hole in the peppers. It is best to choose fresh purple-root leeks, which have the best taste and nutrition.

2. Put the peppers and chives in boiling water to blanch them, make sure to remove the stains, and then put them aside to dry. When choosing pickling containers, the editor recommends using ceramics. The vegetables pickled in ceramics have good air permeability, but do not affect the sealing, so the pickled chives and peppers must taste great and make people salivate.

3. Put salt and related condiments into the pickling container, flatten the leeks and peppers, and mix them with the seasonings thoroughly to avoid uneven taste. Then seal the ceramic container. Generally, seal it in a ventilated place for a week and then take it out for eating. When eating, just take it out and stir it, or put it in the refrigerator to freeze.