Common method of pickling peppers Method of pickling peppers

Autumn is here, and it is time for peppers to be off the market. In this season, many people like to buy some peppers and pickle them for easy consumption in winter, but the various methods of pickling peppers are very complicated, which makes people who are busy at work want to do it but have no time. In fact, there are simple methods for pickling peppers. Today, the editor recommends the common method of pickling peppers.

1. Direct pickling method of peppers

If you are busy with work, you can directly pickle some original peppers. The method is simple, just put clean water in the pot, then add appropriate amount of peppercorns, aniseed and table salt, boil it to make the water, and after it cools down, soak the purchased peppers directly in it. After pickling for ten days, you can eat it, and the peppers will retain their original flavor to the greatest extent.

2. Pickling method of soy sauce pepper

1. Ingredients for the sauce-flavored chili: 2,500 grams of green chili, 150 grams of ginger, 100 grams of garlic, 100 grams of salt, 100 grams of sugar, 100 grams of high-proof pure grain liquor, 150 grams of cooking oil, and a little MSG.

2. Wash the green pepper with clean water, then cut it in the middle, remove the seeds, and add appropriate amount of salt to marinate it to allow the water inside to drain out.

3. Heat the peanut oil, add the peppercorns and stir-fry until fragrant. Then add the soy sauce, sugar, salt and other seasonings. Bring to a boil and let cool for later use.

4. Put the drained peppers together with white wine, MSG, ginger slices, garlic cloves and other ingredients, pour the soup on them and start marinating. They can usually be eaten in about a week. The peppers pickled in this way are less spicy and have a strong sauce flavor, which is particularly tempting.