Auxiliary salt 250g rice wine 250g cold boiled water 1500g.

The practice of pickling pickled peppers

1.

Pickled peppers are best after autumn and will not rot.

2.

Clean the pepper, dry it and poke a small hole with a toothpick.

3.

Prepare salt and rice wine, boil some boiling water to cool down, and then use it after it is completely cool.

4.

Put the peppers in the pot.

5.

salt

6.

Mix evenly or properly.

7.

Pour rice wine

8.

draw

9.

Throw it evenly, leave it for half an hour and throw it evenly on the way.

10.

Pour the cooled boiled water into the jar, add some salt, put the pepper into the jar, cover it, and seal the jar with clean water.

1 1.

After a week, open the jar, turn the peppers on the bottom and put them on the bottom, so that the peppers can be tasted.