Pickled pepper is one of the favorite pickles in China. I remember working in Sichuan for two years. Every year from January to August and September, every household will pick some millet peppers in front of their homes and pickle a big altar. Because the pepper is pickled at this time, after 1 month, the pepper will be pickled, and after1month, the weather will gradually get cold. No matter what you cook at this time, just put 65438+. Although I don't work in Sichuan now, I still pickle a large jar of peppers every year, and then distribute them to some relatives and friends after the peppers are pickled.

As far as I know, many people think that just putting some salt can make pickled peppers delicious when they make them! In fact, when pickled peppers, it is wrong to only put salt! These two flavors must be added more. Pepper is not rotten or moldy, and it tastes delicious. Many people make pickled peppers according to my method, saying they are delicious. Next, Master Hu will share with you the authentic practice of pickled peppers.

Ingredients: 500 grams of millet pepper, 5 grams of pepper, high-alcohol liquor 10ml, 50 grams of salt and 800ml of cold boiled water.

Pickled pepper method:

Step 1: Wash the millet pepper twice with running water, and then expose the millet pepper to the sun for about 2-3 hours until the surface of the millet pepper appears micro-wrinkles.

Step 2: Prepare a toothpick and stick a small hole of about 10 on each millet pepper (there was no toothpick before, but it was stuck with a large steel needle).

Step 3: put the millet pepper into a bowl, then put 30 grams of salt into the millet pepper and stir it evenly, then marinate the pepper 12 hours.

Step 4: Prepare a glass bottle, then put all the cold boiled water, high-alcohol liquor, 50g salt and millet pepper into the jar and stir well, then sprinkle pepper on the surface, finally seal the jar, wait patiently for 1 month, and the pickled pepper is ready.

Tips for making pickled peppers:

1, when pickled peppers, in addition to salt, you need to put a little high-alcohol liquor and pepper, because both high-alcohol liquor and pepper have antiseptic and bactericidal effects, thus preventing bacteria from breeding in water and causing pickled peppers to rot and mold.

2. When pickling peppers, be sure to make some holes on the surface of the peppers, because this will allow salt water and liquor to quickly enter the peppers. If salt water and liquor can't enter the pepper within 3 days, it will make the pepper moldy and rotten.

3. When pickled peppers, you can't touch raw water and oil all the time, otherwise it will lead to moldy peppers. If you accidentally touch raw water or oil, be sure to do it again.

When pickled peppers, it's wrong to put only salt! Add two flavors of high-grade liquor and pepper. Pepper is not rotten or moldy, and tastes delicious. This article is the original graphic of Master Hu. Later, Master Hu will explain more cooking tips and the latest recipes to you. Thank you for watching. If today's article is helpful to you, please pay attention and like it. Thanks for your support.