The season for pickling peppers is here. Buy 5 pounds of them at a time and pickle them. The method is simple and you won’t be afraid of spoilage if you eat them for a year. Pickled peppers are one of the favorite pickles among Chinese people. I remember when I used to work in Sichuan, every year from August to September, every household would pick some of the peppers grown in front of their house and pickle them in a large jar, because at this time, Pickled peppers, after waiting for a month, the peppers will be basically pickled, and in October, the weather will slowly start to get cooler. No matter what dish you make at this time, just add 1-2 pickled peppers. It can make the dishes taste more fragrant and delicious. Although I no longer work in Sichuan, I still insist on pickling a large jar of chili peppers every year. After the chili peppers are pickled, I give them to some close relatives and friends. Today I will share with you a method of pickling peppers. Pickled peppers are fragrant and spicy, and are especially delicious with rice. The method is simple and can be stored for a year without fear of spoilage.

Preparation of ingredients:

Green and red peppers, ginger, salt, light soy sauce, aged vinegar, star anise, pepper, white sugar, white wine

Specific methods:

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1. I just bought a few kilograms of fresh peppers from the vegetable market. Clean all the peppers first, and pick out any cracked or broken ones. Clean the peppers and put them in a ventilated place. Dry the water on the tools first.

2. After all the peppers are dry, remove all the pepper stalks, then cut all the peppers into small circles, and put the cut peppers into a clean basin without water or oil. in.

3. Prepare a piece of ginger, wash it and dry it in advance. Peel the ginger and cut it into slices with a knife. Then cut it into minced ginger and put it in a basin. Add some ginger when pickling the peppers. To the anti-corrosion effect.

4. Then add salt to the basin and stir. I have about 5 kilograms of peppers here. I added 100g of salt. Stir well and put it aside to marinate for half an hour.

5. Let’s make seasoning water. Pour a bowl of water into the pot, a bowl of light soy sauce, then two bowls of Shanxi mature vinegar, and then add a few star anise and a small amount of soy sauce. Add the Sichuan peppercorns and bring to a boil over high heat, then add about 30g of white sugar and stir. After boiling over high heat, cook for about 1 minute and then turn off the heat. Let the seasoning water cool down and set aside.

6. Let the seasoning water cool and then pour it into the chili basin, just enough to submerge the chili peppers. Add a little white wine and stir evenly. Adding white wine can disinfect and sterilize. Stir well before use. Use a clean spoon to put the pickled peppers into the clean glass bottles prepared in advance.

7. Our pickled peppers are ready. The pickled peppers are fragrant, spicy and especially delicious. Cover the lid and store it in a cool and dry place. It will last for a year. It’s broken. Friends who like it can try it at home.