2. Clean the pepper with clear water, and then put it in a place without sunlight to dry for about 4-5 hours (note: don't expose it to the sun).
3. At the same time, wash ginger and garlic and dry them (ginger 100g, garlic 200g).
4. While drying the peppers, we boil the seasoning water and put a handful of peppers in the cold water pot. Add a handful of octagonal.
5. Bring the fire to a boil for five minutes, then turn off the fire and let it cool for later use.
6. After the peppers are dried, use scissors or hands to remove the pepper stalks.
7. Put the pepper into a pot without water and oil, add salt, five kilograms of pepper and half a catty of salt, and ten kilograms of pepper is one kilogram of salt. Add salt according to the situation of pepper.
8. Wear disposable gloves and rub peppers with your hands. After rubbing, marinate the pepper for about an hour. After an hour, rub the pepper again.
9. Put the pepper into a water-free and oil-free sealed jar or jar. When putting the pepper, press the pepper in the pot with your hands.
10. Pour the chopped ginger and garlic into the seasoning water.
1 1. Add a handful of rock sugar, about 20-40 grams, then add two small bags of pickled peppers, stir well and pour them into a sealed jar.
12. Adding a little high-alcohol liquor can sterilize and prevent corrosion.
13. Cover the jar and seal it with water.
14. Then put it in a cool and dry place indoors for one month, and pickled peppers can be eaten. This pickled pepper is crisp and spicy, and it won't go bad for a year.
You can follow this step to pickle.