In fact, it is best to make pickled peppers in late summer and early autumn. At this time, the weather is cool and the peppers are fresh, which is the harvest season. The local Erjing pepper or millet pepper is also particularly easy to purchase. Prepare ten Jin of red millet pepper or two-wattle pepper, remove the pepper handle, wash it and dry it. Add 2000 grams of clean water and salt 1000 grams to a clean oil-free pot, heat and boil the water to dissolve the salt, and then let it cool (if there is well water or mineral water, it is not necessary to boil).
Pour the cooled salt water into the pickle jar. The pickle jar can be larger, and the amount of water should be 2/3 of the pickle jar. 30 grams of aniseed (star anise), 20 grams of rhizoma kaempferiae, 50 grams of Chinese prickly ash, 50 grams of crystal sugar and 0/00 grams of white wine/kloc are added. Don't forget to stir these condiments after you put them in. At this time, you can cover it and wait for it to ferment. Add a proper amount of clean water to the sink, place it in a cool and ventilated place, and keep the clean water in the sink dry. After 7- 10 days, the pickled peppers are ready to eat. If you want to use them for cooking, you must soak the ripe old pickled peppers for at least one month. Soak them for so long just to make them fully ferment and let the sour taste blend into the peppers.