It's the season of pickled peppers again. It's easy to buy 5 Jin of pickled peppers at a time, and it's not afraid of bad after eating for a year. Pickled peppers are one of the most popular pickles in China. I remember when I was working in Sichuan, every year from January to August and September, every family would pick some peppers planted in front of their houses and pickle them in big jars. Because the peppers were pickled at this time, after a month, the peppers were basically pickled. By June 65438+ 10, the weather began to get cold. No matter what you cook at this time, just put 65438 in. Can make dishes taste more fragrant and delicious. Although I don't work in Sichuan anymore, I still insist on pickling a large jar of peppers every year and giving them to some close relatives and friends after pickling. Today, I will share with you a method of pickled peppers. Pickled peppers are fragrant and spicy, and they taste particularly delicious. The method is simple, and they are not afraid of corruption and deterioration after being preserved for one year.

Prepare ingredients:

Green and red pepper, ginger, salt, soy sauce, aged vinegar, star anise, pepper, sugar, white wine.

Specific practices:

1. I just bought a few Jin of fresh peppers from the vegetable market. First of all, clean all these peppers and pick out all the broken or broken ones by the way. After cleaning the pepper, put it on a breathable tool to dry the water.

2. After all the peppers are dried, remove all the pepper stalks, then cut all the peppers into small circles, and then put the cut peppers in a clean basin, without water or oil.

3. Prepare another slice of ginger, wash it in advance and dry it. After peeling ginger, cut it into pieces with a knife, then cut it all into Jiang Mo and put it in a pot. Adding ginger to pickled peppers can play an antiseptic role.

4. Then add salt to the pot and stir. I have about 5 kg of pepper here, which has been marinated for half an hour with 100g salt.

5. Make seasoning water first, pour a bowl of water into the pot, pour a bowl of soy sauce, then pour two bowls of Shanxi mature vinegar, add a few star anise and a handful of pepper to boil, and then add about 30g of sugar to stir. After the fire boils, turn off the fire for about 1 minute and let the seasoning water cool for later use.

6. After the seasoning water is cooled, pour it into this pepper pot, just submerge the pepper, then add a little white wine and stir well. Adding liquor can play a role in disinfection and sterilization. After stirring evenly, put the pickled pepper into a clean glass bottle prepared in advance with a clean spoon.

7. Let's make this pickled pepper, so that pickled pepper is fragrant and spicy, which is especially delicious. Cover it and keep it sealed in a cool and dry place, which will not be afraid of deterioration for one year. Friends you like can try it at home.