How to pickle salted peppers to make them taste best

Chili is a flavor that is loved by people all over the country. Its spicy feeling can stimulate people's appetite very well, and it can also remove moisture very well for people in humid and hot areas. In addition to eating fresh peppers, many people also pickle them to make salty peppers with unique flavor. However, there are still many tips to pickle a successful jar of salted peppers. Mastering these will make the actual operation much more convenient.

When pickling salty peppers, the pickled green and red peppers should be bright in color, fragrant and salty and spicy in taste, and crispy and tender in texture, so that they will be delicious and tasty. Ingredients needed: 10 pounds of green peppers, 2 pounds of salt, some aniseed, Sichuan peppercorns, and dried ginger. practice:

Remove the stems of the green peppers, wash them, dry them, and poke 5 holes on the surface with a toothpick so that the peppers can absorb the flavor. Then put them into the prepared jar.

Put water in the pot, pour in salt and boil it. Put aniseed, peppercorns and dried ginger into a gauze bag, tie the mouth and put it into the boiling salt water. Take it out after 4 to 5 minutes and let the salt water cool.

Pour the cooled salt water into the jar, the water should cover the green peppers, then stir the green peppers once a day. After stirring continuously for 5 days, it can be eaten after being left for another 30 days.

Note: Stir gently, don't mash the green peppers, which will affect the appearance.

Benefits of eating chili peppers:

It contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; it also contains volatile oils, protein, calcium, phosphorus, rich vitamin C, carotene and capsanthin.

Oral administration can increase appetite and promote gastrointestinal digestion function; capsaicin can stimulate the taste receptors of the human tongue, reflexively causing a temporary increase in blood pressure, which generally recovers after 10 to 15 minutes.

It is used for spleen and stomach deficiency and cold, loss of appetite, cold feeling in the abdomen, and watery diarrhea; stagnation of cold and dampness, poor appetite, greasy tongue coating, drowsiness, and limb aches; cold and wind-cold, aversion to cold and no sweating.

When pickling green peppers, the pickled green peppers should be dark green in color, fragrant, salty and spicy in taste, and crispy and tender in texture. Only in this way can the pickled green peppers be delicious and flavorful.

Ingredients needed: 10 pounds of green peppers, 2 pounds of salt, some aniseed, Sichuan peppercorns, and dried ginger.

Method: 1. Remove the stalk of the green pepper, wash it, dry it, and poke 5 holes on the surface with a toothpick so that the green pepper can absorb the flavor. Then put it into the prepared jar.

2. Put water in the pot, pour in salt and boil. Put the anise, pepper and dried ginger into a gauze bag, tie the mouth and put it into the boiling salt water. Take it out after 4 to 5 minutes and let the salt water cool.

3. Pour the cooled salt water into the jar. The water should cover the green peppers. Stir the green peppers once a day. After stirring continuously for 5 days, it can be eaten after being left for another 30 days. (Stir gently to avoid mashing the green peppers, which will affect the appearance)