It's another year of pepper season, and the pepper vines in the yard are covered with crisp fresh peppers. At this time of year, my family always pickled a jar of peppers, which is usually used as an appetizer before meals. Spicy and crispy, I can't get enough to eat every day.

This is no longer pepper. Many fans privately believe that I want the formula of pickled pepper, so I simply gave you a tutorial to share the formula of pickled pepper used in our family every year. Pepper can't be pickled directly, so it should be cooked in advance, which is crisp and delicious, and it can also prolong the storage time and won't be bad for a year.

Peasant-style pickle

1. First of all, we prepare 2 kg of line pepper, wash it with clear water, pinch off the old roots of the line pepper, and don't directly remove the pedicels, so as not to let raw water enter the pepper, which will lead to deterioration during pickling.

2. Prepare a handful of garlic and cut it into garlic slices; A slice of ginger, cut into ginger slices; Grab a handful of green peppers for later use.

3. Next, let's cook the pepper, boil the water in the pot and add a little salt. After the water is boiled, put the pepper in the pot and cook it for about 2 minutes on medium heat, constantly turning it to make the pepper evenly heated. Take out the pepper when it becomes soft and slightly wrinkled on the surface, and dry it for later use. Why do you cook peppers first and then marinate them? One: it can sterilize and decontaminate to prevent deterioration during pickling. Two: Soft boiled peppers are not fragile, which can prevent impurities from entering and prolong storage time.

4. Add a proper amount of water to the pot, pour in 30g of light soy sauce and 10g of white sugar, stir and melt the white sugar, sprinkle a handful of green pepper, then turn the juice to low heat for 2 minutes, and fully cook the aroma. After 2 minutes, pour out the juice and let it cool.

5. Then put the dried peppers into a clean pot, sprinkle a handful of salt and mix well.

6. Prepare a clean water-free and oil-free bottle, put the pepper into the bottle, fully compact it, and try to squeeze out the air inside. This step is also to prevent deterioration. Then seal it with ginger slices and garlic slices.

7. Finally, pour the cooled juice into the bottle, the amount of juice should not exceed that of pepper, cover it and put it in the shade, and seal it for 24 hours before eating.

Ok, this spicy and refreshing pickled green pepper is ready. Please try it for your favorite friends.

Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!