How to make pickled peppers

Chili pepper is a common dish in our daily life. This vegetable can not only be fried but also is an important raw material for making pickles. When chili peppers are on the market in large quantities, people who like to eat chili peppers can pickle some at home for easy consumption at any time. There are many ways to pickle chili peppers, but it also requires certain skills to make delicious pickled chili peppers. The following are the methods and skills of pickling chili peppers in our hometown. Those who like it can learn to make some.

Tips for making pickled peppers

1. Ingredients for pickled peppers: 5 kg of fresh peppers and carrots, in any proportion, 500 g of garlic, 500 g of ginger, 500 g of peanuts, 800 g of salt, 200 g of soy sauce, 500 g of salad oil, 400 g of sugar, and appropriate amounts of MSG and liquor.

2. Wash the purchased peppers, but do not remove the stems. If you want to remove the seeds, you can cut the pointed part of the pepper, remove the seeds inside, and cut a few small holes in other parts of the pepper.

3. Wash the carrots, drain the water, and cut them into any shape you like. Wash and slice the ginger, peel the garlic and cut it into slices. Steam the peanuts in a pot, take them out and soak them in hot water for 30 minutes, and set aside.

4. Put all the processed peppers, ginger, carrots and garlic slices in a bowl, add the prepared seasonings and mix well. Stir them once or twice a day. Add the peanuts on the third day. When adding the peanuts, place them at the bottom of the bowl to facilitate their absorption of the sauce. Stir them again after a day. After about fifteen days of pickling, the homemade pickled peppers can be eaten.