Ingredients: small sharp peppers (according to the size of the glass jar to decide how many small sharp peppers to put), glass jar, 250g of pickling salt, 10g of dried peppercorns, a few pieces of garlic, 50g of sugar, 500g of white vinegar.

1, will be small sharp peppers cleaned to remove the excess tip.

2, mix baking soda and flour and water, and then put the small sharp peppers in the soak for 20 minutes, soak, wash with water and drain, so as to ensure that it does not deteriorate.

3, with a pointed object in the small pointed peppers on the small holes, to help it faster pickle into the flavor.

4, take out the pre-prepared pickling jar, put the small sharp pepper into the pickling jar, pour 250g pickling salt, 200g high white wine, 10g dried peppercorns, a few pieces of garlic, 50g of sugar, 500g of white vinegar, and put some pickled peppercorns and pickled peppercorns as a primer, and add the cool white boiled until submerged in the mountain pepper.

5. Cover the altar with a lid and pour cool white boiled water around the edge of the lid as a sealing water, making it impossible for oxygen to enter the altar while the gas produced during the pickling process can be discharged smoothly.

6, moved to a cool ventilated first marinade, if the cover of the sealing water becomes less to add in time, about ten days or so can be marinated oh.

Soaked pickled peppers are very tasty, but pay attention to clip when the clip can not be stained with oil and water, or easy to deteriorate Oh.