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It’s the chili season again, and the chili vines in the yard are covered with crisp and tender fresh chili peppers. At this time of year, my family always pickles a jar of chili peppers, which we usually serve as appetizers. , so spicy, crispy and refreshing, you can’t get enough of it every day.

Now that the chili peppers are out, many fans have sent me private messages asking for the recipe for pickled chili peppers, so I simply posted a tutorial to share the recipe for pickled chili peppers that our family uses every year. For everyone, peppers cannot be pickled directly. Cook them in advance to make them crispy and more flavorful. They can also be stored for a year and will not go bad.

Farmhouse pickled peppers

1. First, we prepare 2 pounds of peppers, wash them in clean water, and pinch off the old roots of the peppers. Do not remove the stems directly to avoid The raw water gets into the inside of the peppers, causing them to deteriorate during pickling.

2. Prepare a handful of garlic, cut into slices; a piece of ginger, cut into slices; and a small handful of green peppercorns for later use.

3. Next, we boil the peppers, boil water in the pot, add a little salt to taste. After the water boils, put the peppers into the pot, turn to medium heat and cook for about 2 minutes. Continuously stir to cook the peppers evenly. When the pepper is cooked soft and the surface is slightly wrinkled, take it out and dry it for later use. Why do we need to cook peppers before pickling them? 1: It can sterilize and decontaminate and prevent deterioration during pickling. Two: Boiling soft peppers is not easy to break, which can prevent impurities from entering and extend the storage time.

4. Add an appropriate amount of water to the pot, pour in 30 grams of light soy sauce and 10 grams of white sugar. Stir to dissolve the sugar. Sprinkle in a small handful of green peppercorns. After the sauce is boiled, reduce the heat and simmer for 2 minutes. , fully cook the aroma of the ingredients. After 2 minutes, pour out the sauce and let it cool.

5. Then put the dried pepper into a clean basin, sprinkle in a handful of salt and mix well.

6. Prepare a clean bottle that is free of water and oil, put the pepper into the bottle, compact it thoroughly and squeeze out as much air as possible. This step is also to prevent deterioration. Then seal it with sliced ??ginger and garlic.

7. Finally, pour the cooled sauce into the bottle. The amount of the sauce should not cover the peppers. Cover and place in a cool place, seal and marinate for 24 hours before eating.

Okay, this spicy and refreshing farmhouse pickled green pepper is ready. Friends who like it should try it now.

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