Today I would like to share with you how to make pickled peppers. Now is the time when small peppers are on the market.

After a while, the peppers that have been picked will not be fully cooked yet. Farmers will pull out the mature chili peppers along with the seeds.

These unripe chili peppers are crispy and tender with moderate spiciness, so they are perfect for making pickled chili peppers.

Ingredients for wine-flavored pickled peppers: fresh peppers, salt, high-strength white wine, white sugar, and white vinegar.

Method: Wash the fresh peppers (do not remove the handles to prevent raw water from pouring into the peppers),

drain the water, sprinkle with salt, and stir evenly. Marinate for about 4 to 5 hours, until the peppers become soft and hydrated.

Control the water, pour the pepper into a clean glass bottle without raw water, then pour in high-strength white wine, white vinegar, and a little sugar and shake evenly.

Put it in the refrigerator and let it marinate for about half a month. When you see the peppers change color, it means they are thoroughly marinated and can be taken out for consumption. The prepared pickled peppers are rich in wine aroma, spicy and sour, and appetizing.

1. When making pickled peppers, pick the peppers one by one to prevent moldy peppers.

2. The container for making pickled peppers should be clean and free of raw water to prevent the peppers from becoming soggy during the pickling process.