How to pickle green peppers

Green peppers become a staple food on people's tables every summer. They are a kind of green food that contains many vitamins, but they are very seasonal. It is difficult to eat fresh green peppers in winter. Therefore, many people like to pickle green peppers into pickles when they are on the market in large quantities, so that they can be eaten in winter. So how to pickle green peppers? If you don't know how, learn how to pickle green peppers with me.

How to pickle green peppers

Ingredients for pickled green peppers

The main ingredient for pickled green peppers is five kilograms of fresh green peppers. There are many kinds of ingredients, including two hundred grams of peanut oil, two hundred grams of garlic slices, an appropriate amount of peppercorns, five hundred grams of sugar, four hundred grams of medium-strength liquor, two thousand five hundred grams of soy sauce, five hundred grams of table salt, and about one hundred grams of MSG.

Specific steps for pickling pickled green peppers

1. Wash the purchased green peppers with clean water, then make longitudinal cuts on them. After cutting, put them in a basin and blanch them with boiling water. After taking them out, dry the green peppers and set aside.

2. Heat the pot on the fire and add peanut oil. When the oil is about 60% to 70% hot, add sugar and stir quickly. After the sugar is completely dissolved, add soy sauce and peppercorns and heat them to a boil. Then turn off the heat, wait for the sauce to cool down, then add white wine, MSG, garlic slices, ginger slices and salt and mix well.

3. Take a sealed pickle container, pour the sauce into the surface first, then put the processed green peppers in the sauce, and then stir it with chopsticks. After mixing well, seal the container directly. After about ten days, the pickled green peppers will be pickled and ready to eat. As long as the pickled green peppers are kept away from raw water, they can be kept until the spring of the following year without deterioration.