Materials: chili peppers, salt, white vinegar.

Making Methods

Step 1, buy some fresh green sharp peppers, green sharp peppers taste spicy, used to make pickles is the best. After buying the peppers, wash them with water, and don't remove the pepper tips. Start a pot, add half a pot of water to boil, pour a little white vinegar, pour the peppers into the pot for blanching, blanching for 2 minutes, and then fished out and drained.

Step 2, chili pepper cooled, put into a large pot, add some salt and stir well, and then let stand for a few hours, chili pepper contains all the water out, pour off the water, the chili pepper drained, pour half a packet of salt, chili pepper, stir well, and poured into a waterless oil-free airtight jar.

Step three, pour white vinegar into the sealed jar, the liquid surface to cover the chili, and then sprinkle a layer of salt on the top, put the lid on the sealed jar to isolate the air into the marinade for 30 days ~ 50 days on the marinade. Can be eaten directly, or used to stir-fry vegetables are very tasty, the juice in the jar stir-fry pour a little, the flavor is very fresh.

Note

①The chili pepper should be cooled naturally after blanching, not cooled with water, the chili pepper will rot when it is stained with raw water.

②When pickling pickled peppers, use whole peppers, so you can't remove the tips and seeds.

③The place where the jar is placed is also important, requiring protection from light, constant temperature and dryness.