Ingredients: 3000g of pepper, 560g of crude salt, 0/20g of alum/kloc, and 0/800g of cold water/kloc. Methods: 1. First, put the crude salt and alum into a small jar, add cold boiled water and stir until the crude salt and alum dissolve.

2. Pick the red pepper without pests, wash it, dry it, remove the stalks and pedicels, and then poke two small holes on both sides of the pepper with pointed bamboo sticks to facilitate the taste of the pepper. Then put the pepper into a salt pot, compact it with stones and cover it tightly.

3. After curing for half a month, turn over the cylinder to check once, skim off the foam on the floating surface, pay attention to pick out the moldy and rotten peppers, and then compact and cover them tightly. Marinate for 6 months and eat. More than three can be eaten. Note: 1. It is extremely important to read 1 time after half a month, otherwise individual rotten and moldy peppers will cause the whole jar to suffer. This is also one of the important reasons why pickled peppers are unsuccessful.

2. The jar with pickled peppers should be placed in a cool place to prevent the jar from being damaged by exposure;

3. When eating pickled peppers, take peppers from the jar to avoid contamination with oil stars and prevent pickled peppers from deteriorating.