Pickled peppers

Overview

When you pickle pickles and peppers by yourself, you can add some dry seasonings according to your own preferences, such as star anise, peppercorns, and cumin. There are no additives, no preservatives, and pigments. They are all made with all-natural materials. The cost is low, and you can eat them happily and safely. After pickling, pour the soaking water, put it in the refrigerator, and you can take it out for cooking at any time. Due to geographical constraints, I couldn’t buy fresh peppers for making authentic pickled peppers, so I bought Jalapeno Pepper. It is characterized by medium size, thick skin and flesh, medium spiciness, and it is not too soft when pickled. It is easy and cheap to get local ingredients, and domestic friends can get them locally.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• private kitchen
• erguotou
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• jalapeno
• sea salt

Ingredients

Steps

1. 1 Wash the peppers and air-dry them until the skin becomes slightly softer (the picture shows the freshly washed peppers waiting to be air-dried).

   

2. 2 Pour an appropriate amount of water into the pot, add 2 bay leaves, 1 star anise, 1 tablespoon of Sichuan peppercorns, and 1/2 tablespoon of cumin. After boiling the water, reduce the heat and simmer for 20 minutes to let the ingredients taste out. Filter out the residue, then add sea salt, one tablespoon at a time, stirring until dissolved. Add until it is saturated without being dissolved. Let the pepper water cool down.

   

3. 3 After cleaning the container and drying it, put 2 tablespoons of Erguotou in it, then close the bottle tightly, turn it over and roll it over so that the liquor can soak through the bottle wall for disinfection.

   

4. 4 At this time, the inside of the bottle is a little "wet". Do not wipe it off with cloth or paper, because neither clean cloth nor paper can withstand the bottle wall sterilized by spirits. Put the peppers one by one into the bottle until it feels crowded. If one bottle is not enough, use an extra one. If you only pickle one bottle, the excess peppers can be used as auxiliary ingredients.

   

5. 5 Pour in the cooled pepper pickling water. In order to prevent the floating part of the pepper from being soaked in salt water and rotting, place a paper towel or toy on top of the pepper. When the lid is closed, press down the pepper and soak it in water.

   

6. 6 Put film paper on the bottle mouth, and then close the bottle cap. There is a layer of film paper between the bottle neck and the cap, which makes it easier to open. The pickled water has salty air, which can easily rust the bottle cap, making it difficult to open the cap. Friends with poor memory also write date labels, but based on my experience, it is enough to marinate the peppers until the color of the peppers darkens, and then marinate for two or three more days. The total time is about 20 to 25 days. It's really hard to say, because everyone lives in different temperature environments and uses different materials. The key is to pickle the peppers until they change color. You don't need to put them in the refrigerator when pickling them, just keep them at room temperature.