How to pickle colorful peppers to make them delicious

Colorful peppers are also a type of chili pepper. Chili peppers can be used as a condiment in dishes and fried with other dishes. Chili peppers can also be added to many pickled dishes to make them more flavorful. Some people cannot live without spicy food. These people often like to eat food with chili peppers. Some people even make peppers into pickled peppers to eat. Here we will show you how to pickle colorful peppers to make them taste good.

1. I bought the colorful peppers online . One pound cost 6.5 yuan, and five pounds were shipped free. I and two other colleagues each bought two pounds. I received it at noon and checked it. Only three or four out of two kilograms were rotten, so the food is still very fresh. Moreover, the skin of each one is smooth and plump, without any signs of insect bites.

2. When you get home from work , put the colorful peppers in a basin, add salt, and soak them for half an hour. This is to remove harmful substances and pesticide residues on the skin. I think this is very necessary. After soaking, I rinsed them with water several times to make sure they were clean before I put them on the balcony to air dry. After I finished my meal, bathed my child, and finished my housework, I found that the colorful peppers were about 80% dry, but there was still some moisture, so I used paper towels to absorb the excess moisture to ensure that the skin of the peppers was dry.

3. The best utensil for soaking things is a glass jar . If you want to soak pickles, sour plums, etc., it is better to use a large earthenware jar. But I didn't have any glass jars at home, so I used plastic jars. First, put the chili peppers into the jar, then put in rock sugar and soy sauce. Don't put other things in first. You must put the chili peppers first. My colleague didn't follow this order. With the same jar, I can put two kilograms in it, but she can only put one kilogram. Put the chili peppers first, then pour in the sugar. The sugar should cover the top. Adding sugar makes the chili peppers crisper and more refreshing. Others usually use a pound of white sugar, but I don’t like it too sweet, so I only use half a pound. Finally, pour in the soy sauce. I use Chubang soy sauce because it is not that salty. And when pouring the soy sauce, some of the sugar will flow down along with the soy sauce. One 820ml bottle of soy sauce was used for two kilograms of chili peppers. The finished product looks like the one below.

4. Finally, cover the lid tightly and you can start eating after 15 days. After soaking for 15 days, the originally red and yellow peppers will turn into the color of soy sauce. It can also be used to accompany porridge, rice, and cooking. It has a variety of uses.

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Precautions

First: The colorful peppers must be dried. If there is moisture on the skin, a layer of white film will appear on the pickled food.

Second: Don’t buy soy sauce with too much salt, otherwise the finished product will be too salty. The colorful pickled peppers will taste better if they can be eaten directly.

Third: The order of canning is to add chili first, then sugar, and finally soy sauce.