The season of pickled peppers has arrived, teach you the exclusive pickling method, you can eat it for 2 hours without adding salt, fragrant and spicy

Today I will share with you a pickled pepper method, freshly made and eaten, simple and convenient, the taste and texture will not be lost to other chili sauce, this method of pickling pepper is shared by my mother to me, she has been using it for many years, the method is very reliable;                     

There are 2 key points in making pickled peppers at home, the first point: the raw water on the surface must be dried after the pepper is cleaned, so that it is not easy to deteriorate when pickled later, the second point: the saltiness of pickled peppers mainly comes from light soy sauce, light soy sauce should be selected appropriately, it is recommended to use special light soy sauce, do not use poor grade light soy sauce, the taste of pickled will not be good, the saltiness of light soy sauce is enough, there is no need to add salt, master these 2 key points, You can quickly make pickled chili peppers at home, appetizing and eating, and friends who like them can try it!

[Ingredients] 1000g green chili, 200g red chili, 300g garlic, 70g ginger, 70g sugar, 1000g light soy sauce, 30g chicken essence, 60g sesame oil;

【Preparation of pickled chili peppers】

1. Clean the prepared green peppers first, I used 2 catties of green peppers, green peppers can be vegetable peppers, you can also use green peppers, choose according to your preferences;

2. Put the cleaned chili peppers on the container, spread them out, and dry them outdoors, without sun exposure, as long as the water on the surface is dried;

3. When drying green peppers, prepare red peppers, we use part of vegetable peppers and part of millet spicy, all of them will be spicy with millet, you can choose according to your preferences, clean and dry outdoors after preparation;

4. Prepare the ingredients when drying the chili peppers, the ingredients are garlic and ginger, 300g of garlic and 70g ginger are used for 2 catties of green chili peppers, and it is okay to chop or stir them up;

5. In addition to the ingredients, prepare the seasonings that need to be used, 1000g of light soy sauce, 30g of chicken essence, 60g of sesame oil, 70g of sugar, and the amount of light soy sauce can be adjusted up and down, subject to the pepper;

6. Remove the stems of the dried green peppers, cut them into chili rings, and cut the red chili peppers into chili rings;

7. Put the prepared ingredients together, pour the prepared seasonings, stir well, and the delicious pickled peppers are ready;

8. The pickled peppers are packed in sealed jars, marinated for 2 hours or overnight to eat, and it is good to take a little rice or steamed buns when eating, the taste is spicy, salty and fragrant, and very appetizing;

Summary of the practice of pickling green peppers:

1. The salt content of pickled green peppers is not high, and the shelf life is not as long as chopped peppers, and those that cannot be eaten can be stored in the refrigerator for 1-2 months;

2. You can eat green chili peppers marinated overnight, and it is very convenient to eat and take them at any time;

3. The spiciness of pickled chili peppers is determined by the chili peppers you pick;