1, millet chili pepper washed and thoroughly dry water.

2, oil-free sterilized glass containers poured into the cool water, a high degree of white wine, salt, sugar, into the ginger, sliced garlic cloves, into the millet pepper.

3, bottle mouth cover plastic wrap, cover the lid. Inverted buckle one to two days and then right over.

4, about a month and a half or so, pickled peppers can be.