There are many ways to pickle sour peppers. In rural areas, it is generally pickled directly with rice washing water, some with salt, vinegar and liquor, and some with beer. The pickling method of sour pepper shared with you today is the pickling method of beer and the most popular pickling method in recent years. As long as you put fresh peppers in a jar and soak them in beer for a few days, the peppers coming out of the jar taste sour, spicy and crisp, and they are not easy to go bad. Although I am from Guangdong, I also like the taste of sour pepper. Every time I make a jar at home, it can last for a year, and it is also one of my favorite pickles. I won't say much about this. Here's how to make it.

-Making pickled peppers-

Ingredients: half a catty of green pepper, 50g of salt, beer 1 bottle.

-Manufacturing methods and steps-

Step 1: Put the green and red peppers into the pot, soak them in clear water for a while, then remove the pepper stalks, clean the peppers, and take them out to drain.

Step 2: Add water to the pot and bring it to a boil. Blanch the cleaned peppers in a pot 10 second, and blanch slightly.

Step 3: Take out the scalded peppers, put them into the pot, add 50g salt, then stir them evenly by hand, and let them cool to let the water evaporate.

Step 4: put the prepared canned bottles into the pot where the peppers have just been scalded for disinfection. Then take it out and dry it.

Step 5: After the canned bottle is dried, put the pepper into the canned bottle and press it tightly, and then pour the prepared beer without pepper.

Step 6: Then cover the seal and marinate it in a cool place. It usually takes about 3 days in summer.

-Make a tip-

(1) It is best to choose fresh peppers and old hard peppers without insect eyes.

(2) After the water is boiled, add the drained green pepper and blanch for about 10 second. When it changes color, take it out. Don't blanch, or it will rot easily.

(3) Beer should be above 10 degree. Nowadays, many wines are blended wines. Without yeast, it is impossible to ferment successfully.

(4) Don't let the oil get on the pickling container. It should be dry and pollution-free. It is best to blanch with boiling water, so that the soaked pepper will not rot.