It's autumn, and it's time to pickle peppers again.

Hunan is known as the hometown of peppers, and pickled peppers are of course the special food of Hunan people. The original purpose of pickled peppers is to preserve them for a long time, because after autumn, the pepper trees in Hunan slowly dried up. At this time, the storage of pepper is a problem. However, human wisdom is infinite. They want to pickle peppers and seal them in jars. Peppers can be kept for a long time, even a year. Moreover, pickled peppers have a unique flavor and are more appetizing and delicious than fresh peppers. Later, this method of storing peppers gave birth to a new kind of delicious pickled peppers.

2. How to make pickled peppers delicious? Teach you how to pickle peppers in rural areas.

There are many special foods in China, all handed down by rural aunts, and pickled peppers are one of them. In our countryside, many people make a big jar of pickled peppers in autumn. Pickled peppers are delicious, spicy and enjoyable, and can be preserved for one year. The method is simple and easy to learn, and Xiaobai will read it once.

Ingredients: fresh pepper or two wattles (if you want to make two colors, prepare green and red). Of course, if you like spicy food, you can add millet pepper and string pepper.

Ingredients: ginger, garlic, pepper seeds and star anise.

The first step: 5 kg of green and red peppers, pick the peppers well, not bad.

Then clean the pepper with clear water, put it on a breathable tool or balcony after cleaning, and dry the water.

Don't expose the peppers to the sun, just dry the water. After drying the water, cut off the pepper stalks with scissors.

The next step is to cut the pepper. Slice the pepper with a knife. This step will be slow. Be patient, because there are 10 kilograms of peppers, which will take a long time to cut.

Of course, if you are afraid of trouble, you can cut the peppers first and then put them in the cooking machine, which is faster.

500 grams of ginger is minced. Ginger can be preserved and seasoned.

500 grams of garlic is minced, and garlic can enhance fragrance and taste.

Jiang Mo minced garlic is put into pepper, then 200g of salt is added, and the salt is added according to the ratio of10kg of pepper 4.

Stir well with chopsticks and marinate for 30 minutes.

Mix a sauce: add a bowl of water, a bowl of soy sauce, 2 bowls of Shanxi mature vinegar, a handful of star anise, a handful of pepper seeds and 60 grams of sugar to the pot and stir well.

Boil on high fire for 1 min, then turn off the fire and let the juice cool.

After the juice is cooled, pour it into the pepper pot, add a little high-alcohol liquor and stir well.

Prepare several water-free and oil-free glass jars or jars, and put the peppers in them.

Then add a little high-alcohol liquor to the jar, which can sterilize and enhance the fragrance and keep the pepper for a longer time.

Cover and seal, put it in a cool place, or put it in the refrigerator, so that the pepper can be preserved for one year.