How to pickle red peppers Ingredients and steps for pickled red peppers

Autumn is the time when red peppers are on the market in large quantities. People like to pickle some red peppers in this season so that they can be eaten in winter. The traditional way to pickle red peppers is to mix soy sauce, peppercorns and other condiments into juice and then pickle the whole red peppers in it. The pickled red pepper method that I will introduce to you today is to chop the red peppers and then pickle them. The peppers made by this pickling method are tempting and easy to eat. Friends who like to eat peppers can learn from me how to pickle red peppers.

How to pickle red peppers

Ingredients for pickled red peppers

When pickling red peppers, you need to prepare 1,500 grams of fresh red peppers, preferably slightly sweet peppers, 400 grams of sweet bean sauce, one to two apples, 300 grams of peanuts, and 300 grams of white sugar.

Specific steps for pickling red peppers

1. Wash the purchased red peppers, remove the stems, and then chop them with a knife. You can also put them directly in a food processor and beat them into a paste, then take them out and set aside.

2. Fry the peanuts in a pan, take them out after they are cooked, let them cool, remove the skin, and then crush them for later use.

3. Wash the apples and cut them into pieces. Put them into the cooking puree and crush them. Take them out and set aside.

4. Heat the pot on the fire and put the processed red pepper in the pot. Add the sweet bean sauce and sugar into the red pepper, then stir with chopsticks.

5. After it is heated until bubbles appear, put the processed peanuts and apples in it, mix well, turn off the heat, let it cool naturally, take it out and put it in a clean glass bottle after it cools down, and you can take it out and eat it whenever you want.