The method of keeping pickled peppers for a year is as follows:

Preparation: peppers and salt.

1. First prepare 2 pounds of peppers, wash them in clean water, and pinch off the old roots of the peppers. Do not remove the stems directly to prevent raw water from entering the inside of the peppers and causing deterioration during pickling.

2. Prepare a handful of garlic and cut it into slices; a piece of ginger and cut it into slices; and grab a small handful of green peppercorns and set aside.

3. Let’s boil the peppers, boil water in the pot, add a little salt to taste. After the water boils, put the peppers into the pot, cook over medium heat for about 2 minutes, without stopping. Flip so that the peppers are evenly heated. When the pepper is cooked soft and the surface is slightly wrinkled, take it out and dry it for later use. Boiling first can sterilize and remove contamination and prevent deterioration during pickling. Moreover, soft peppers are not easy to break, which can prevent impurities from entering and extend the storage time.

4. Add an appropriate amount of water to the pot, pour in 30 grams of light soy sauce and 10 grams of white sugar. Stir to dissolve the white sugar. Sprinkle in a small handful of green peppercorns. After the sauce is boiled, turn down the heat and simmer for 2 minutes. , fully cook the aroma of the ingredients. After 2 minutes, pour out the sauce and let it cool.

5. Then put the dried pepper into a clean basin, sprinkle in a handful of salt and mix evenly.

6. Prepare a clean bottle that is free of water and oil, put the pepper into the bottle, compact it fully and squeeze out as much air as possible. This step is also to prevent deterioration. Then seal it with sliced ??ginger and garlic.

7. Finally, pour the cooled juice into the bottle. The amount of juice should cover the peppers. Cover and place in a cool place, seal and marinate for 24 hours before eating.

8. It will not deteriorate after a year if made in this way, just store it in the refrigerator.