1. Preparation work: Prepare enough fresh cowpeas, then wash the pickled vegetable jar for pickled cowpeas, sterilize and disinfect with hot water, and finally dry them before use. Prepare an appropriate amount. Add sugar, water, and seasonings such as chili pepper to season the cowpeas.

2. Pickling steps: 1. After washing the fresh cowpeas, remove the insect eyes and both ends of the cowpeas. You can also directly choose younger cowpeas for pickling, so that these outer parts The influencing factors will be less. After processing, set it aside to drain the water. Add an appropriate amount of water to the pot and heat it to boil. Then add an appropriate amount of salt. After the salt is completely melted, you can overheat and let the water dry. After cooling, place in a basin and set aside.

2. Bind the drained cowpeas with the prepared wool rope. The amount of each bundle is approximately the amount that will be eaten each time, and then place the processed cowpeas in front of They have been sterilized and placed neatly in the pickle jar. It is best to squeeze them with your hands every time they are placed. This can ensure that the direct distance between the cowpeas is reduced and more cowpeas can be pickled.

3. After the cowpeas are stored, wash the prepared green peppers and cut them into small pieces and place them in the pickle jar as seasoning for the cowpeas. After the green peppers are put away, add them Pour the cooled salt water into the pickle jar. It is best to use enough salt water to submerge the cowpeas to prevent the exposed cowpeas from coming into contact with the air, causing oxidation and spoilage. After the salt water is poured, put chopsticks on top of the cowpeas. Or use a stick or the like to hold down the cowpeas to prevent them from coming out of the water.

4. After everything is processed, the pickle jar can be covered and sealed for storage. In order to ensure that the sealing of the jar is relatively complete, it is best to add a large lid and then surround the lid. Pour water on it to make the sealing better, and then store the pickled cowpeas in a cool and ventilated place

5. You can open the lid and eat it in about a week. This When you open the pickled vegetable jar, you will find that the pickled cowpeas will have a special pickled flavor, and the pickled cowpeas will show a darker green color, so the cowpeas at this time can be eaten with confidence. Acts as an appetizer