1 When pickling pickled peppers, you should go to the market to buy fresh small peppers. When you get home, you should remove their pedicels, then put them in a basin, add a spoonful of flour and a spoonful of baking soda, and a proper amount of water to mix well and soak them for 20 minutes.

2. Wash the soaked pepper repeatedly with clear water, drain the water after cleaning, then clean it twice with cold boiled water, and then insert some small holes on the surface of the pepper with toothpicks.

3. Put the processed small pepper in the pickle jar, add pickled salt and high-alcohol liquor, then cover the jar and add cold boiled water on the edge of the jar.

4. Marinate the pickle jar in a cool and ventilated place. If the number of cold boiled peppers along the jar decreases during the pickling process, add them in time and marinate for about 20 days. At this time, the pickled peppers are sour and delicious, and you can take them out directly if necessary, but you must remember not to let chopsticks carry oil or raw water when eating, otherwise the pickled peppers will go bad easily.