How to pickle long peppers

The taste of long peppers will become more unique after being pickled. However, some people do not pay attention to adding the right amount of soy sauce and sugar when pickling peppers, which will make the taste of the pickled peppers not so perfect and will be more likely to deteriorate. So you need to pay attention to using the right amount of sugar so that it can be preserved for a longer time and can also appropriately weaken the sour and spicy taste.

Required Ingredients

5 pounds of green peppers, half a pound of salt, 2.5 pounds of soy sauce, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little sesame oil, 0.2 pounds of peppercorns, 0.2 pounds of ginger, 0.4 pounds of sugar, 0.4 pounds of white wine, and 0.2 pounds of MSG. (This is five pounds of raw materials. If you want to pickle ten pounds of raw materials, double the amount.)

Pickling method

1: Wash and dry 5 kg of green peppers, cut them into pieces, then add 0.3 kg of salt and drain the water.

2: Bring the peanut oil to a boil, then pour in the soy sauce, add peppercorns, sugar, and salt, then bring to a boil and let cool.

3: Add white wine, MSG, ginger, garlic and sesame oil.

Seal the jar and wait for 30 days before serving.

Required Materials

10 jin of green peppers that have been dried to 60%, 1 jin of salt, 1 jin of garlic, 1 jin of ginger, 4 jin of soy sauce, 2 jin of vinegar, 0.5 jin of chicken essence, 1 jin of sugar, 2 liang of white wine, 0.5 jin of vegetable oil, 4 liang of five-spice powder (other seasonings can be used instead), 1 porcelain jar, and 3 small stones (for pressing the peppers).

Production steps

1. Do not wash the 70% dry green pepper with water. Use a dry cloth to wipe off the water and dirt on it, and remove the handle at the back.

2. Peel the garlic, cut off the bad parts of the ginger, and cut them into pieces. (Be careful not to wash with water) Put it in an iron basin for later use.

3. Heat the vegetable oil and pour it into the iron bowl containing garlic and ginger, and stir to evenly mix the garlic, ginger and oil .

4. Mix the soy sauce and vinegar and bring to a boil, then add chicken essence and sugar. Wait until it cools to about 30 degrees before adding white wine and five-spice powder (other seasonings). And stir well.

5. Cut the pepper in the middle with a knife, dip it in the prepared liquid, and put it in a clean porcelain jar.

6. Press down the peppers in the porcelain jar with a stone, and then pour the remaining liquid into the jar.

7. Wait for about 20 days and you can eat it.

Precautions

1. The peppers cannot contain moisture.

2. The porcelain jar and stones must be clean and free of moisture.

3. The peppers should be completely soaked in liquid.

4. Pickled peppers should not be exposed to the air. [1]