The older generation’s method is better for pickling peppers. My mother’s secret recipe has been used for 30 years. It is simple and extremely fragrant!
After autumn, a large number of hot peppers are on the market. At this time, the hot peppers are fresh and cheap. If you go to the market and walk a few steps, you will encounter piles of hot peppers on the ground. It’s sold, usually for 2 yuan a pound, and you can buy a big bag for 10 yuan. You can buy more at a time, take it home and marinate it, it’s spicy and delicious and goes well with rice!
Because my son doesn’t like anything spicy, so every year during this season I buy some, pickle it, store it in the refrigerator, and eat it as I go. It’s very convenient! The method of pickling peppers is very simple, and many people know how to pickle them. However, the ingredients and techniques used by each person are different, and the taste will be much different.
After eating pickled peppers for more than 40 years, my favorite is still pickled by my mother. My mother said that she has been using this method for 30 years. Many relatives and friends eat well and come to ask my mother for advice. practice. A family's food will be passed down. I learned the method of making pickled peppers from my mother. It is full of spicy flavor and extremely delicious! Below I have sorted out the specific methods and shared them with you. Friends who like to eat pickled peppers can refer to them:
1. Rinse the peppers several times first, then break off the handles of the peppers after rinsing them. , after processing, place the peppers on the curtain, and then place them in a cool place to dry.
2. Then prepare the ingredients: cut the appropriate amount of garlic into slices and set aside. If you like to eat ginger, you can cut some ginger slices for later use. If there is no ginger at home, I will not add it.
3. Prepare the sauce for pickling hot peppers: add a bowl each of water and light soy sauce to the pot (the ratio of water to light soy sauce is 1:1), the amount is based on your own pickled hot peppers. The amount is determined, then add two star anise, a handful of peppercorns, two bay leaves and a piece of cinnamon bark, add 30 grams of white sugar, then bring to a boil, then turn off the heat, pour it into a basin and let it cool for later use.
4. Cut the dried pepper into two halves starting from the base of the pepper. Do not cut off the base of the pepper. This step is the key to the flavor of the peppers, and it can also save pickling time. Many friends make pickled peppers that are not tasty because they miss this step.
5. Then put the processed peppers into a water-free and oil-free jar, put a layer of peppers and sprinkle a layer of salt, then put a layer of peppers and sprinkle a layer of salt. By analogy, until it is full, then add garlic slices and pour in the cooled sauce until the sauce covers the pepper. Finally, in order to preserve it longer, we add a little white wine and close the lid to seal it. , store it in the refrigerator, and it will be ready to eat in about two or three days.
The pickled peppers like this are very spicy and delicious to eat with rice. You won’t be afraid of spoiling it after eating it for a year. If you like it, try it too.