Pickled pepper

I want to share this spicy, sour and crispy pickled pepper with you, you can share it and add it to your collection!

Pickled pepper

Ingredients:

fresh chili pepper

cold water

salt, sugar

high-strength liquor

Tips

1. When pickling pepper, pepper is not mandatory. Green and red peppers are good as long as they are guaranteed.

The peppers must be fresh and firm, there should be no insect holes, otherwise the peppers will not be preserved if water gets into the peppers.

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2. Cut the stems of the peppers, clean them and put them in the strainer.

Dry the moisture on the surface and prepare some Huangyan. After processing and cleaning, prevent it from drying

Moisten it, let it dry in the sun for two or three hours, and then mount it until it is oil-free and moisture-free.

Bottle the shade of the raw water, and then pour some high-strength white wine on the surface.

3. Prepare the kimchi water again. Add 50 grams of salt to 1000 ml of cold water.

35 grams of white sugar ratio. Get ready for the video. This bacterial powder package is lactic acid.

Bacterial powder promotes fermentation and reduces nitrite, making it healthier to eat.

For two kilograms of vegetables - mushroom powder (two grams), mix well and pour into the bottle

Boom, water is enough to cover the peppers. Any vegetables are good

Soaking, soaking merchants and soaking beans are also especially delicious.

4. Then pour a little high-strength white wine on the surface, swallow and put in the refrigerator.

Place, with one click you can reach very delicious pickled peppers in 7 to 10 days. So

Prepared pickled peppers can be used directly to add Greek rice, make cold dishes or fry beef.

Fried chicken offal is especially delicious.

Enjoy your meal.