2. Add water, about 1500 ml water and 50 g salt to a clean oil-free pan.
3. Add a handful of peppers and boil for 2 minutes. After completely cooling, it is the water for soaking beans.
4. Roll up the long beans and put them in the pickle jar, and add cold pepper salt water to ensure that the beans are completely submerged.
5. After putting it away, pour a small amount of high-alcohol liquor into the jar, cover the jar, and fill the upper edge with water to play a sealing role.
6. Put the bottle in a cool place.
7. It can be eaten after being stored for about 5-7 days in summer. The longer the time, the stronger the acidity. Used raw juice can be reused.