The whole method of pickling raw peppers is as follows:

1. Oil-sealed pickled peppers

Ingredients: 1 kg of peppers, .4 kg of peanut oil, 5 kg of soy sauce, .4 kg of ginger, .4 kg of garlic, .2 kg of monosodium glutamate, .75 kg of sugar, .75 kg of liquor and .5 kg of salt

Pickling method:

2. Boil peanut oil and soy sauce separately, and then cool thoroughly;

3. Wash and dry ginger and garlic and slice them;

4. Put the pickled peppers into the jar;

5. Put peanut oil, soy sauce, white wine, garlic slices and ginger slices into a basin, stir them and pour them into the jar;

6. Then pour monosodium glutamate and salt water into the jar and seal it immediately. It is best not to open the lid during this period.

it can be eaten after 7 or 48 hours. In the future, there will be another appetizer on the dinner table at home.

2. Pickled green peppers

Ingredients: 1 kg of green peppers, 1.4 kg of salt, 2.5 kg of water, 25 g of aniseed, 3 g of pepper and 25 g of dried ginger

Pickled method:

1. Wash green peppers, dry them, punch holes and put them in a jar.

2. Put Zanthoxylum bungeanum, aniseed and ginger into a cloth bag, put it in salt water, boil it for 3-5 minutes and take it out;

3. After the brine is cooled, put it into the tank and stir it once a day for 3-5 times in a row;

4. It will take about 3 days.

the pickled peppers are green in color and salty and spicy in taste. It is a very good meal.

Third, salted fresh green peppers

Ingredients: 1 kg of fresh green peppers

Accessories: more than half of the salt

Practice:

1. Picked peppers should be intact, and the pedicels should not be removed (to avoid entering raw water). Rinse them, drain them and put them outdoors to dry. (There should be no water vapor)

2. Prepare a large container, which should be clean, water-free and oil-free, put the green peppers in it, and lay a layer of pepper and a layer of salt evenly.

3. At first, the salt won't dissolve. You can let the pepper marinate for a while, then knock the container a few times to make the pepper more evenly coated with salt. Don't put it in the jar for a night, just remember to cover it.

4. When you get up the next day, you will see that the surface of the pepper is a little wet. Continue to knock the pot a few times, and there will be a little salt water at the bottom of the pot, so that the pepper and salt will be evenly wrapped together again. Ok, get ready to put the jar.

5. Grab the pepper with clean hands and put it into the jar (the jar must be cleaned in advance, and it must be water-free and oil-free). You can properly press it by hand until it is finished. Finally, pour the concentrated salt water on it, add cold boiled water, and cover it. Generally, you will have a delicious pickled pepper after a month or so.

Tip:

1. Everything in brackets in the practice is matters needing attention. Remember to use cold boiled water when pressing the lid at last, which can absolutely guarantee the quality of the sauce pepper.

2. Generally, the amount of salt is 1-1.2 salt per catty of pepper.

IV. Pickled red pepper

Ingredients: 1 kg of bright red pepper, 2 kg of salt, 5 g of white sugar and 1 g of rice wine

Pickled method:

1. Wash the pepper, blanch it in boiling water for 5 seconds, remove it quickly and drain off the water;

2. After drying, pour into a big basin, add salt and sugar and mix well;

3. Marinate for 24 hours, then put into the jar, pour in cooking wine, and seal and store;

4, about 6 days later.

The pickled peppers are crisp and tender, and have a mellow taste, which can be used as a table or as a seasoning.

5. Pickling Hunan simple pepper (white pepper)

Ingredients: 25g fresh green pepper, 225g refined salt, and 3 pieces of pepper (crushed)

Practice:

1. Picking green peppers that are thick and ripe and can't be hurt, cleaning them with clear water, and drying the surface moisture.

2. Put clear water in the cauldron to boil, put green peppers in boiling water for two to three minutes, and then take them out to dry when they turn color. Be careful not to cook for a long time.

3. Place the boiled pepper on a bamboo plate or a wooden board and expose it to the sun for one day. When drying, turn the pepper once or twice to turn the pepper from turquoise to white.

4. After drying, cut off the pepper stalks with scissors, and cut a long mouth from the stalks (pepper seeds can be removed as required). If it's not dry enough, sun it again the next day. When it's 6% or 7% dry, put it indoors and spread it to cool in time.

5. After cooling thoroughly, evenly mix in salt and chopped pepper, and then marinate in a jar (or jar) for half a month before eating.

Tip:

1. Be sure to be exposed to the sun.

2. If you cover the pepper with a thin film, you can see the pepper turn white slowly after a few hours of sun exposure. It looks good in the sun.

3. If you want to take it to other places to send it to friends and relatives, you can dry the pepper to 9% to make it into dry white pepper, so it won't go bad even if it is kept for several months.