How to pickle whole peppers

Chili is a common dish that can whet the appetite and go with rice. There are many ways to eat it. Stir-frying and pickling are the most common ways to eat it in people's lives. However, most people cut it into pieces or chop it when pickling it, and rarely pickle it as a whole. In fact, pickling the whole chili is also very convenient and not easy to deteriorate. It is suitable for friends with a large number of people in the family and a large amount of pickling. If you want to pickle the whole chili, you can first learn the pickling method of the whole chili with the editor.

How to pickle whole peppers

Preparation for pickling whole peppers

To pickle the whole pepper, you should prepare 5 kilograms of fresh peppers, 2,500 grams of soy sauce and 500 grams of salt. In addition, you need to prepare 200 grams of white sugar and 200 grams of sugar, 200 grams of garlic and salad oil each, and 350 grams of high-concentration white wine. Finally, add appropriate amounts of MSG, pepper, rice, onion, cinnamon and other seasonings.

Steps for pickling whole peppers

1. Wash the fresh peppers you bought with clean water, then drain the water, remove the excess stalks, and then use a pointed object to poke seven or eight small holes in various parts of the peppers, so that it is easier for the flavor to absorb when pickling.

2. Heat the oil in the pot, add pepper, star anise, cinnamon, green onion and other seasonings to stir-fry until fragrant, then add the prepared soy sauce into the pot and bring to a boil, then cool naturally.

3. Put the processed peppers into the pickled vegetable jar, and then pour all the prepared sauce into the peppers. Make sure the sauce covers the peppers. During the pickling process, avoid adding raw water. After pickling, seal the jar. After about half a month, the whole pepper will be fully flavored, and you can take it out and eat it whenever you want to eat it.