How to Pickle Whole Peppers

How to Pickle Whole Peppers

Pickled pepper method 1

Recipe: 10 jin of fresh chili peppers, 5 jin of soy sauce, 1 jin of salt, 4 liang of sugar, 4 liang of ginger, 4 liang of garlic, 4 liang of salad oil, 7 liang of strong liquor, appropriate amount of MSG, appropriate amounts of peppercorns, aniseed, cinnamon, and green onions.

Method: Boil soy sauce (sterilize) and let it cool. Heat salad oil and add appropriate amount of pepper, aniseed, cinnamon and green onion to the pot to bring out the aroma. Mix the above ingredients into soup and add chili pepper (the chili pepper should be cut or pierced), the soup should cover the chili pepper. It can be eaten after a few days.

You can put the ingredients in proportion according to your needs.

Pickled peppers method 2

Prepare the ingredients according to this proportion: one pound of red pepper (chopped), two taels of garlic (minced), and one tael of ginger (minced). After chopping the pepper, put the garlic and ginger into a container, add a little saltier than normal cooking, add MSG, and then put in an apple and pear. After mixing well, put it in a sealed bottle and it can be eaten after a week.

Both methods are good, I just don't know which flavor you like