Ingredients: 500g long yellow pepper, cut into thick strips, 500g red pepper or green pepper, cut into thick strips, vinegar 1.4L, garlic 3, mashed, onion 1, chopped.

Exercise:

1. Put all kinds of peppers into a large pot and add vinegar, garlic and onion. After boiling, turn to medium-low heat and cook for another 5 minutes.

2. Scoop the pepper into the sterilized cauldron, and the juice covers the top of the pepper, leaving a gap of half a centimeter. Shoot out the air in the tank and cover it with two layers of lids.

3. Put the canned food into a large pot, pour the water cover and cook for 10- 15 minutes.

4. Pickled peppers need to be refrigerated after they are made.