How to pickle hot and sour bell peppers

To pickle whole bell peppers, you must choose the right peppers. They must be fresh, complete, and without broken skin, otherwise they will It is easy to rot during the pickling process, and the bell peppers need to be spicy enough to be delicious when pickled. Then wash the prepared bell peppers, drain them and set aside.

Tear off the head and tail of the bell pepper, cut it in half, remove the seeds, and then dry it for two hours. At this time, you can clean the jar where you are going to pickle the bell peppers, sterilize them with white wine, and let them dry before use.

Prepare to boil the pickling water. Pour 3 pounds of water into the pot, add light soy sauce, vinegar, salt, sugar, ginger, pepper, fennel, and bay leaves. Bring to a boil over high heat and then reduce to low heat. , simmer slowly for a few minutes to make a thick sauce, and then let the soup cool.

Put the dried bell peppers into the jar. The soft bell peppers are easy to break when pickling, and then pour the soup into the jar. The soup must cover the bell peppers, and then remove. Add an appropriate amount of Sichuan peppercorns to the pan and stir-fry, take some Sichuan peppercorn oil, let it cool, then pour the Sichuan peppercorn oil into the jar and seal it.

Remember to seal with cooked oil. Sealing with oil can seal better and last longer. In this way, you can eat it after marinating for half a month. During the marinating process, don’t be impatient and don’t always Open the jar or stir with chopsticks to prevent the oil from getting on the bell peppers, otherwise the bell peppers will rot easily. Use clean chopsticks when you can eat them.