Chili pepper is a flavor loved by people all over the country. Its spicy feeling can stimulate people's appetite, and it can also be a good way to remove moisture for people in hot and humid areas.

In addition to eating fresh chili peppers, many people also pickle them to make salty chili peppers with a unique flavor.

But if you want to pickle a successful jar of salted peppers, there are still many tips. Mastering these will make it much more convenient in actual operation.

When pickling salty peppers, the pickled green and red peppers should be bright in color, fragrant, salty and spicy, and crisp and tender in texture, so they will be delicious.

Ingredients needed: 10 pounds of green pepper, 2 pounds of salt, aniseed, Sichuan peppercorns, and some dried ginger.

Method: Remove the stems of the green peppers, wash them, dry them, and poke 5 holes on the surface with toothpicks so that the peppers can absorb the flavor, and then put them into the prepared jar.

Put water in the pot, pour in salt, bring to a boil, put the aniseed, peppercorns, and dried ginger into a gauze bag, tie it and put it into the boiling salt water. Take it out after 4 to 5 minutes and let the salt water cool down.

Pour the cooled salt water into the jar. The water should cover the green chili peppers. After that, stir the green chili peppers once a day. After continuous stirring for 5 days, leave them for another 30 days before eating.

Note: Stir gently to avoid breaking the green chilies, which will affect the appearance.

The benefits of eating chili peppers: It contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; it also contains volatile oil, protein, calcium, phosphorus, and is rich in vitamin C, carotene and capsanthin.

Taking it orally can increase appetite and promote the digestive function of the gastrointestinal tract; capsaicin can stimulate the taste receptors of the human tongue and reflexively cause a temporary rise in blood pressure, which usually recovers after 10 to 15 minutes.

It is used for cold spleen and stomach, loss of appetite, cold feeling in the abdomen, and thin water diarrhea; cold-dampness stagnation, less food and greasy coating, body drowsiness, sore limbs; cold, wind-cold, aversion to cold, and no sweating.

When pickling green peppers, the pickled green peppers should be dark green in color, fragrant, salty and spicy, and crisp and tender in texture, so that the pickled green peppers will be delicious and tasty.

Ingredients required: 10 pounds of green pepper, 2 pounds of salt, aniseed, Sichuan peppercorns, and some dried ginger.

Method: 1. Remove the stems of the green peppers, wash them, and dry them. Prick 5 holes on the surface with toothpicks so that the green peppers can absorb the flavor, and then put them into the prepared jar.

2. Put water in the pot, pour in salt, bring to a boil, put the aniseed, peppercorns, and dried ginger into a gauze bag, tie it and put it into the boiling salt water. Take it out after 4 to 5 minutes and let it cool down in the salt water.

3. Pour the cooled salt water into the jar. The water should cover the green chili peppers. After that, stir the green chili peppers once a day. After continuous stirring for 5 days, leave it for another 30 days before eating.