Daily food has various tastes, each with its own characteristics: sour, sweet, bitter, spicy and salty. When it comes to food, the most delicious food is spicy. Many people don’t like spicy food. If they don’t eat chili, they can’t eat. I He is a typical "king" of chili peppers. I especially like the pickled chili peppers made by my mother-in-law. For me, there can be no other delicacies on the table, but chili peppers cannot be left out. The pickled chili peppers made by my mother-in-law have a sour, spicy and refreshing taste. It’s very simple to make and can be eaten in about 2 days. Let’s briefly introduce the production process!

There are many ways to pickle peppers. Everyone has their own unique recipe. Different methods will naturally produce different tastes. I think my mother-in-law’s method is very simple and delicious. The general pickling method is to add salt or soy sauce. My mother-in-law’s method neither uses water nor oil, and the taste is crispy and mellow. In the future, don’t just add salt when pickling peppers, add some for a stronger taste. It can be done in 2 days eat!

Prepare ingredients: chili peppers, salt, vinegar

1. Prepare a few kilograms of mature chili peppers, soak them in clean water and clean them. Be careful not to remove the chili pepper stems and set aside after cleaning.

2. Add water to the pot, turn on high heat and boil the water, blanch the reserved peppers in the water, blanch them for about 2 minutes, then take them out, take them out and put them in a basket Dry the surface moisture.

3. Drain the water from the peppers, put them in a large basin, add more salt, stir evenly with your hands, and marinate for about two to three hours. After the time is up, pour away the pickling water, then add an appropriate amount of balsamic vinegar, and mix it with your hands again for later use.

4. Prepare a few glass jars, clean them, sterilize them with boiling water, then dry them for later use. Stuff the pickled peppers into them, pour in the remaining vinegar, and cover them. Keep the lid in a cool place and it will be ready to eat in 2-3 days!

The above is the whole process of pickling peppers. Here are a few things you should pay attention to. First, try to choose older peppers. This kind of peppers has less water and is more spicy, and the pickled taste is more authentic. ! Secondly, it is best to dry the cleaned peppers to prevent the raw water from making the pickled peppers sour.

Third, when cleaning the peppers, do not remove the pepper stems, otherwise the raw water will fill in and reduce the spiciness of the peppers. The taste will easily change during the pickling process! This method taught me by my mother-in-law does not require adding water or oil. The marinated color is golden and the taste is crispy and delicious. Friends who like to eat chili peppers can try this method!