Pickled Sour Chili Peppers
Chili️ 5 pounds | Salt 100g |
Boiling water Appropriate amount |
Step 1
I went to the market today and saw some chili peppers from the countryside for sale, so I bought 5 kilograms of them to make pickled and sour chili peppers!Step 2
Clean the bucket, drain it and set aside!Step 3
Put the rice bag in the bucket, and then put the peppers into the rice bag! (Chili peppers need to be picked out in advance for bad, incomplete or damaged ones!)Step 4
Tie the rice bag tightly!Step 5
Put a big rock on it! Press firmly! (Stones should also be cleaned in advance and dried before use!)Step 6
Add the right amount of salt!Step 7
Boil a large pot of water!Step 8
Pour boiling water directly on the rocks!Step 9
The boiling water must cover the pepper️, let it be completely soaked in the water and cut off the air, so that it will not deteriorate or rot!Step 10
Get a bag and seal the bucket, and you can have sour and crispy pickled chili peppers in half a month! (Every time you take out the chili peppers, remember to wash your hands clean and avoid any raw water or oil. After taking out the chili peppers, tie the rice bag tightly again and then press it tightly with a stone! The hot and sour food stored in this way will not go bad for several months. , and very crispy!Step 11
The pickled sour chili peppers are sour and crispy. They can be used to stir-fry meat, beef, pork belly, konjac, hairy tripe... They are especially delicious!Step 12
Finished product pictureStep 13
Finished product pictureStep 14
Finished product picture Cooking Tips for Pickled Sour Chili PeppersRemember to use this method to pickle sour peppers. Be sure to press the peppers tightly so they cannot come out of the water!
Use boiling water to scald the peppers️ or let the boiling water cool completely before soaking the peppers! Otherwise, the pickled chili peppers will go bad easily!