How to make pepper pickles

Every autumn is the time when small peppers are on the market in large quantities. Sometimes we buy too much and cannot eat it all, and they will go bad if left alone. At this time, we can make them into pickles, which can be stored for a long time. The taste of small pepper pickles is also more tempting. We can also buy small peppers specially pickled. The small pepper pickles pickled by my mother are particularly popular. I have written down the pickling method, and friends who like to eat peppers can learn from it.

How to make pepper pickles

Ingredients for making pepper pickles

1. The main ingredients for making pepper pickles are 5 kg of fresh peppers, 2.5 kg of soy sauce, and 500 g of salt.

2. The ingredients for making pickled peppers include 200 grams of sugar, 200 grams of ginger, 200 grams of garlic, 2 grams of salad oil, 500 grams of high-proof liquor, and appropriate amounts of MSG, pepper, aniseed, cinnamon, green onions and other seasonings.

Steps for making pepper pickles

1. After buying the chili peppers, remove the stems, cut a small hole on the top, and let them dry for later use.

2. Heat the soy sauce in a pot, then bring it to a boil and let it cool down naturally. Then add salad oil to the pot, heat it, add seasonings such as aniseed, peppercorns, and green onions, stir-fry until fragrant, then turn off the heat.

3. Mix the fried seasonings and cooked soy sauce together, then pour all of them into the processed chili peppers, let the soup cover the chili peppers, and you can take them out and eat them after about a week.