Methods/steps
1. Pick the five-colored peppers picked from the garden, remove the dead leaves and wash them with salt water.
2. Put the cleaned colorful peppers in a basin and dry the water on the surface of the peppers.
3. Put the dried five-colored pepper and garlic cloves together in an oil-free glass bottle, and add a proper amount of rock sugar.
4. Add soy sauce (with soy sauce) that has not been colored pepper into the glass bottle, and finally seal it with a lid.
5. After pickling for half a month, you can eat it!
Precautions:
Pickled bottles must be oil-free.
Those who like garlic cloves can put more.