It will go bad because the blanched peppers are very soft and have a short shelf life.

Do not scald hot peppers in boiling water. When making hot peppers, fresh chili peppers should not be blanched in boiling water. The skin and flesh of the hot peppers blanched in boiling water will separate, and the hot peppers made with salt will not be crispy or fragrant. To make pickled peppers, use fresh chili peppers, rinse them with water, drain the water, boil the water, add salt in it, seal the chili peppers for a few days, and then eat them. Do not scald them with boiling water.

The following is how to soak peppers:

Ingredients: 1100g colorful peppers, 500g garlic.

Accessories: 100g rock sugar, appropriate amount of Haitian Gold Label light soy sauce, 10g high-strength wine.

1. I bought two kilograms of colorful peppers in the countryside.

2. Clean.

3. A group photo of ingredients.

4. Peel the garlic.

5. Put all the rock sugar, colorful peppers, and garlic into a sealed bottle.

6. Pour in the soy sauce. Remember to press the peppers every day and pass the soy sauce over the noodles, otherwise it will easily become moldy.

7. It can be eaten in about two weeks.