1, the choice of pepper. First of all, the choice of pepper. Pickled peppers, we try to choose full ones. This kind of pepper will taste fatter after pickling.

2. Wash the peppers. Then dry the water in a cool and ventilated place,

3. Take out a toothpick and stick a small hole in each pepper.

4. Mix the juice. Put cold water in the pot, boil it and let it cool. It must be very cold here. Pour cold boiled water into the jar.

5. Then pour the right amount of salt and white vinegar into the jar, and then add the right amount of white wine. Then pour the pepper directly in.

6. Then cover and seal. Remember to add some water to the edge of the lid when sealing. Forming a secondary seal isolated from the air. Marinate 15 days or so, and then open the lid to eat.

7. Remember, don't pour out the sour water next time, just put the pepper in, which can be used many times to protect resources.