First, the choice of ingredients. The choice of ingredients is important when making pickled peppers. You must choose freshly picked green or red peppers. There should be no soft or hairy peppers, or peppers that have been bitten by bugs or rotted. You should choose ones that are hard to the touch.

Second, clean and dry. First, clean the freshly picked peppers, then take them to a ventilated place and spread them out to dry. If the water is not dry, you can wipe the surface of the peppers with a clean cotton cloth or kitchen paper towel to make sure no raw water is left. Only in this way can the pickled peppers be preserved for a longer period of time.

Tip:Before cleaning the peppers, you should remove the tips first. This step is also important. Use a frying knife to cut off the sugar of the peppers, don't pluck them directly with your hands. Otherwise, it's easy to break the chili pepper, so that when you soak the chili pepper later, the water will easily enter inside the chili pepper and it will rot when soaking.

Third, the choice of jars. When making pickled peppers, you must choose an altar or jar with good sealing performance, because if there is a problem with the sealing, the peppers are especially easy to break. And the altar or jar must be cleaned, there can not be oil and raw water mixed in. Might as well put some white wine to sterilize it.

Fourth, start pickling. Add half a jar of pure water to the jar, thicken with salt (add 100g of salt to every 500g of water, preferably well salt or sea salt), add dried peppercorns, garlic, ginger (add garlic and ginger, in order to slowly soak the water out of these ingredients with salt to form acidic water), and the right amount of maltose, and then add a little white wine (flavored) and mix well. Finally, be sure to put the lid on and add water along the sides of the jar.