1, the first prepared green pepper, we need to clean it with water first, because there are a lot of pesticide residues on the surface of green pepper, which we can't observe. Soak in clear water for 5 minutes first, and then wash the green pepper several times by rubbing to make it completely clean.

2. When cleaning peppers, the pepper stalks must be kept and cannot be removed, because the pepper stalks can prevent clear water from entering the peppers, thus improving the preservation time of peppers and ensuring the taste of pickled peppers. After the peppers are washed, we need to prepare an iron pot and add more water to it. After boiling water on a large fire, add the prepared green peppers into the boiling water, blanch for two minutes, and then control the water and take out the blanched peppers for later use.

3. The scalded peppers need to be spread out, and the water on the surface of the peppers needs to be completely dried. After the peppers are completely dried, prepare a bigger pot, put the peppers in the big pot, add 20g of salt, stir the peppers with your hands, grab the salt and peppers evenly, and marinate the peppers for two hours. When the time is up, some water will be marinated in the pepper. After pouring off the water, prepare a small bowl of white vinegar to add to the pepper and mix it evenly with the pepper.

Finally, we just need to prepare a clean glass bottle, which must be water-free and oil-free, and then put the prepared peppers into the glass bottle, add vinegar juice to the peppers, cover the peppers and seal them for pickling.