Sweet and Sour Pickled Peppers
Overview
When I was on a business trip to Malaysia, I would eat pan noodles every morning. The boss would give me a small plate of sweet and sour pickled peppers, which tasted super good when put into the noodles. The sour and sweet flavors whetted my appetite. I tried making it several times and it tasted very good. It can be used as a side dish in the refrigerator or as a sour soup, which is very convenient.
Tags
Ingredients
Steps
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Choose the peppers in the picture. They are not spicy and have thick meat. They are sold in the vegetable market for a few yuan per kilogram, which is very cheap.
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Clean and remove the stem
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If you are in a hurry, you can use a napkin to dry the water. If you are not in a hurry, let it dry naturally for later use.
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Cut the pepper rings evenly and keep the pepper seeds, as shown in the picture.
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Add rice vinegar to the cold pot and heat over low heat.
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Add the sugar and stir constantly to let the sugar melt quickly. Do not turn the heat too high at this time, otherwise the vinegar will evaporate quickly. After melting, let it cool and set aside!
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Choose a sealable container, preferably plastic or glass.
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Put the chili rings into the container, about 2/3 of the height, and do not fill it full, otherwise the sweet and sour sauce will be too little and it will not taste good.
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Add the cooled sweet and sour, seal it and leave it for two days before eating! No matter how bad your appetite is, you can still eat a few more bowls of this sour and refreshing dish! 😄
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In the same way, you can also make Korean-style sweet and sour radish, which can be eaten the next day, crisp and refreshing.
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In the same way, you can also make sweet and sour cucumbers and eat them the next day, which will still be sour and refreshing.
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The key ingredients must be fresh, and the ratio of sweet and sour must be just right, not too sour or too sweet. You can try to find the right balance for yourself!
