Ingredients: pepper (millet pepper) 300g, cold boiled water 200ml, white wine 50ml, rice vinegar (9%) 250ml, sugar 15g, salt 15g, garlic 1 petal, ginger 1 small piece.

Steps:

1, first wash the pepper. Remember to use green pepper, which will turn yellow after pickling, and the red one will not turn yellow.

2. Remove the pedicle.

3. Drain the water and let it dry in a ventilated place to make the millet pepper dry.

4. Slice garlic and ginger separately for later use.

5. Prepare a clean and oil-free glass bottle and pour in cold water.

6. Add white wine.

7. Add rice vinegar.

8. Add sugar.

9. Add salt.

10, put the pepper in, put a part first.

1 1, add garlic slices and ginger slices.

12, and then put all the remaining finger peppers in.

13. Cover the bottle with a layer of plastic wrap.

14, cover the bottle cap, shake well, and let the sugar and salt that have sunk to the bottom melt into the liquid.

15, put it upside down in a cool place at room temperature, pour it back after a day or two, and marinate it for about 20 days. The longer the pickling time, the more delicious it becomes.

16, the color that has been marinated for almost a week.