Pickled sour peppers can be made from wattle sticks or wild peppers, but wild peppers are more sour and spicier

The method is very simple, pickle them first, but if you want to store them longer, finally It still needs to be soaked in salt water, and it will be fine if it is stored for a year. There may be two reasons for the poor taste of the food you make. One is that the container where it is stored may be oily and unclean, and the other is that it is not marinated in place. I will put the whole thing below. Let me share with you the pickling process.

Name of finished product: sour pepper, pickled wild pepper, hot and sour pickled pepper

Required ingredients wild pepper, ginger slices, Sichuan pepper, high-strength liquor, sugar

Steps Today I will share with you how to pickle wild sansho pepper. The texture and taste are exactly the same as those you buy. I bought wild sansho pepper at Ma Yun's house, it costs 22 yuan for 5 pounds. The quality is good and fresh. There is something to do all year round. Pick out the defective parts and clean them up. The purchased wild peppers will mature naturally and turn red slowly after being picked. You can also pick out the wild peppers that have turned red. The red ones can be used as chopped peppers. The most basic requirement for pickling kimchi is that there is no oil or raw water, and the kimchi container must be clean and oil-free. It is best to steam it at high temperature before use. If the weather is bad, use an electric fan to dry the surface moisture. Boil water in a pot, add salt and Sichuan peppercorns, bring to a boil over high heat and then cool to room temperature naturally. The ratio of wild pepper, water, and salt is: one pound of wild pepper, 750 grams of water, and 50 grams of salt. Cut off the wild peppercorns and put them in a basin. Sprinkle the remaining salt into the peppers, stir evenly and marinate for two hours. This step can kill the greenness and allow the wild pepper to be soaked quickly. The soaked wild pepper has a unique sour and spicy taste. It is recommended not to add too many seasonings during production. A few pieces of ginger and some strong white wine are enough. After bottling, add cooled salt water, seal and store for about 6 days and it will be ready. I also soaked some last year, fished a little out and put it on the surface as a starter. It cooked faster and became more yellow and brighter. I used it to make pickled fish and chicken feet. It is perfect as a seasoning for stir-fry. No additives are added in the whole process. It is healthy and healthy. Affordable.

Summary and Suggestions

Whether pickled sour peppers taste good or not depends on the method. If the method is right, it will be the same for any kind of peppers. If you don’t use salt water to soak them, they must be soaked in the original Basically, add twice as much salt, otherwise it will easily deteriorate. Another important point is to avoid boiling water and oil stains. In particular, it is best to boil utensils and containers at high temperature before use.