How to pickle peppers with vinegar?

Chili is a very important vegetable in life. Although it is very spicy and irritating to the taste buds, it is a very good seasoning. People can use chili to make various delicious snacks. For example, pickled chili is a method that is very characteristic of Sichuan and Chongqing. In other regions, vinegar can also be used to pickle chili. Let’s take a look at how to pickle chili with vinegar.

Method 1:

1. Air-dry the collected peppers.

2. Boil salt water again, blanch the chilies briefly, and set aside.

3. Prepare a bottle, fill it with half a bottle of boiled and cooled water, and add the chili peppers.

4. Add eight or ten cloves of garlic, ginger and Sichuan peppercorns, add strong liquor and about 1/4 bottle of white vinegar. If the water level is not enough, add more white vinegar, a little salt and sugar, and stir well.

5. At this time, to prevent the peppers from floating up and out of the water, use something to press the peppers under the water.

6. Seal the bottle mouth and cover the seam of the bottle cap with tape. Marinate for about one to one and a half months.

Method 2:

1. Choose peppers - except sweet peppers and extremely spicy devil peppers, other everyday peppers can be used.

2. Cut into the size you like. If you like it finer, cut into thin circles. If you like a firmer texture, cut into slightly longer pieces (up to 1.5 cm is more suitable. If it is longer, it will be difficult to absorb the flavor and the taste will be bad). The finer the cut, the shorter the time it takes to salt.

3. Pour the chili rings into a container and add vinegar. The amount of vinegar should be about two-thirds of the amount of chili peppers, which is a little more than the amount of vinegar for ordinary salad dressing. Adjust according to your taste.

4. Add a little salt, mix well, and wait for it to be marinated. The longer the time, the more obvious the acidity will be and the spiciness will be relatively weakened. It can be anywhere from half an hour to several hours.

5. On average, half a spoonful of salt is enough. If you want to pickle a lot of peppers, you can add more depending on the situation. Salt is not the most important seasoning, it just stimulates the spiciness and neutralizes the acidity.

6. If you want it to taste better, you can add a little chicken essence and sesame oil when eating.