Materials: 10 pounds of sharp peppers, 150 grams of salt, water.

Steps:

1, the user chooses after the frost, no broken sharp pepper, cut off the sharp pepper handle, so that it will not enter the water to become soft.

2, the user will boil the water, put a spoonful of salt.

3, put the sharp peppers blanched for about 30 seconds, light green to dark green.

4, turn off the heat and fish out quickly.

5, dry until warm and set aside.

6, it is recommended that the user add an appropriate amount of salt and mix well! Let the salt evenly coated in sharp peppers! (Salt do not.

7, into a clean glass bottle without oil and water, sealed fermentation for about 20 days can be eaten. (Glass bottles cleaned, pour the right amount of boiling water scalded, dry moisture, or wipe dry moisture, so that the pickled things will not deteriorate).

8, the finished picture.

The above content reference? Baidu Encyclopedia-Pickled Pepper