How to pickle red peppers

In fact, there are many varieties of red peppers. Some red peppers have a certain sweetness and are not spicy, while some red peppers are particularly spicy. For example, the small red peppers have a strong flavor. When eating red peppers, you can not only use them as a condiment, but also pickle them. The pickled red peppers also have a unique flavor. So what are some methods for pickling red peppers?

Chili peppers can stimulate appetite and help digestion, reduce inflammation and kill bacteria, and can also dispel cold and keep warm. There are many ways to eat it. Many people like to eat it after pickling. So how should chili peppers be pickled? Below I will write down the method of pickling chili peppers. If you like to eat pickled chili peppers, you can learn to make it at home.

How to pickle peppers

1. Pickled peppers with soy sauce

Peppers can be pickled into many different flavors. Pickling peppers with soy sauce is one of the most common methods. You need to prepare 10 kilograms of fresh peppers, an appropriate amount of salt, and 4 kilograms of soy sauce. Wash the peppers and remove the moisture. Marinate them with salt for two days, then take them out, remove the moisture, put them in a jar, add soy sauce, and turn them over twice a day. After two or three days, the peppers will be flavored.

2. Pickled peppers in kimchi soup

Pickled peppers in kimchi soup are also very delicious. You can prepare 10 kilograms of fresh red peppers, 1.5 kilograms of salt, an appropriate amount of kimchi water, an appropriate amount of brown sugar, 15 grams each of peppercorns and star anise. Wash the red peppers, remove the water and put them into the kimchi jar, then add brown sugar, peppercorns and star anise and mix well. Seal it, and it will be pickled after ten days. The pickled peppers are crispy, sweet and not spicy at all.

3. Pickled sour peppers

When pickling peppers, it is also delicious to make them sour peppers. Usually, you need to prepare five kilograms of fresh peppers and twenty grams each of rice wine and vinegar. Blanch the fresh peppers in boiling water, then take them out and dry them, put them into a jar, add rice wine and vinegar, and then add cold boiled water. Make sure the water covers the peppers, then seal it. It will take about sixty days for the sour peppers inside to be pickled. After pickling, they will be sour, spicy and refreshing, and especially delicious.