First, wash the pepper.
Take off the pedicle. (You don't have to pick it)
Drain the water and let it dry overnight in a ventilated place to dry the millet pepper.
Slice garlic and ginger separately for later use.
Prepare a clean and oil-free glass bottle and pour 300ml of cold water.
Add white wine.
Add white vinegar.
Add sugar.
Add salt.
Put the finger pepper in, put some first.
Add garlic and ginger.
Then put all the remaining finger peppers in. The amount of liquid depends on the size of the container. If the liquid is not enough to cover all the peppers, continue to add vinegar. The liquid I poured here was just enough. I was worried about overflowing when I put the pepper, so I poured some out and poured it back after I put the pepper. )
Cover the bottle with plastic wrap.
Cover the bottle cap and shake it well, so that the sugar and salt that have sunk to the bottom are dissolved in the liquid.
Put it upside down in a cool place at room temperature, pour it back after a day or two, and marinate it for a while. It's the first time to cook, and it's not clear how long it will take to marinate. Let's record the time after marinating. )
When the time is right, I will turn you all into wind claws! ! !
20 16.08.0 1
After a day of pickling, the color obviously turned yellow.
20 16.08.02
After two days of pickling, it basically turned yellow.
20 16.08.06
It's been marinated for almost a week, and the color is beautiful! It smells like chicken feet.