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How to pickle leeks and peppers?
Pickling method of chili leek: firstly, select chili with thick meat, tender quality, few seeds and pure spicy taste (green pepper and red pepper can be used), remove the pedicle and wash it, and puncture the central capsule with clean and disinfected bamboo needles to facilitate the subsequent pickling of leek and cut it into long sections with appropriate size. Drain the pepper and leek, blanch them in boiling water for a few minutes, then take them out and put them aside for cooling, using ceramic utensils. There are generally two methods for disinfection, cleaning and air drying of utensils: soaking is to put peppers and leeks into prepared brine, then add seasonings such as star anise and pepper for curing, put peppers and leeks into utensils, then add seasonings, then add cold brine mixed with boiling water for sealing, and keep them in a cool place for two or three days. Before eating, take out the bittern above and dry-pickle peppers and leeks, and spread a layer of salt and water on each layer.