How to pickle Hangzhou peppers

Hangzhou pepper is also a common variety of pepper. There are many ways to eat Hangzhou pepper. It can be eaten cold, stir-fried with meat, scrambled eggs, and of course it can also be used to pickle pickles. The biggest feature of Hangzhou pepper pickles is that they have a fresh taste and are especially appetite-stimulating. The method of pickling Hangzhou pepper pickles is also relatively simple. Let's learn how to pickle Hangzhou peppers to make them delicious.

How to pickle Hangzhou peppers

Production method 1

The required raw materials are 10 kg of green pepper, 1.4 kg of salt, 2.5 kg of water, 25 g of aniseed, 30 g of Sichuan pepper, and 25 g of dried ginger. Pickling method: Wash the green peppers, dry them, pierce them and put them in a jar. Put peppercorns, aniseed and ginger into a cloth bag, put it into salt water and boil it for 3 to 5 minutes, then take it out and put it into a jar after the salt water has cooled down. Stir it once a day for 3 to 5 times in a row. It will be ready after about 30 days. The normal color is green and the taste is salty and spicy.

Method 2

The required ingredients are 5 pounds of green pepper, 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 it.)

Pickling method: 1. Wash and dry 5 kg of green peppers, then cut them into pieces, add 0.3 kg of salt and drain the water. 2. Bring the peanut oil to a boil, then pour in soy sauce, add pepper, sugar and salt, then bring to a boil and let cool thoroughly. 3. Add white wine, MSG, ginger, garlic and sesame oil. Seal the jar and wait for 30 days before serving.

Method 3

Ingredients required: 2500g green pepper (buy 3000g if you remove the stems and seeds), 150g garlic cloves, 159g ginger, two packets of braised soy sauce, 150g salt (100g for a lighter taste), 150g sugar, 150g strong liquor, 150g salad oil, and 100g MSG. Method: 1. Wash and slice the green peppers (it is best to dry them in the sun to remove more moisture to avoid too much water release after pickling), slice the garlic cloves, and cut the ginger into shreds. 2. Put all the above seasonings including soy sauce into a container, bring to a boil over low heat, stir evenly, and let cool for later use. 3. Add green pepper slices, garlic slices and ginger shreds to the marinade and mix well. If the container is small, you can add them in batches.