Pickling ginger and pepper, first choose ginger, clean it and put it in a cool place to dry the water. When the ginger buds and green peppers are a little wilted, they can be pickled in bottles. The method is as follows:

Preparation materials: ginger tooth (ginger), pepper, coarse salt, rice vinegar, pepper and white wine.

First, ginger buds are covered with fibrous roots.

Second, clean it up and wash it.

Third, wash the green and red peppers.

Fourth, put it in the shade to dry the water.

5. Wash the bottle, and then dry the water in the bottle.

6. Pour some boiling water and rinse it off.

7. Put the crude salt into the basin and pour boiling water to melt it.

Eight, peppers are brewed with hot water.

9. When the ginger buds and green peppers are a little wilted, they can be put into the pickle bottle.

10. Pour in salt water and pepper water, then pour in a little rice vinegar and a mouthful of white wine.

Eleven, cover the lid, pour a little water to seal it, and label it to indicate the curing time. Generally speaking, 15 days can be eaten.