Pickled Peppers
1.
Wash the peppers and air-dry them until the skin becomes a little bit (the picture shows the peppers that have just been washed and waited to be air-dried).
2.
Put an appropriate amount of water in the pot, add 2 pieces of bay leaves, 1 star anise, 1 tablespoon of Chinese pepper, 1/2 tablespoon of fennel, boil the water and simmer for 20 minutes to let the ingredients taste, strain the residue, and add sea salt , Add one tablespoon to one tablespoon, stir while adding until it dissolves, add until it can't dissolve and become saturated, let the pickled pepper water cool.
3.
After washing and drying the container, put 2 tablespoons of Erguotou and cover the bottle tightly, and roll it sideways so that the spirits can drench through the bottle wall for disinfection.
4.
At this time, the inside of the bottle is a bit "wet". Don't wipe it off with cloth or paper, because the clean cloth and paper can't reach the wall of the bottle that has been disinfected with spirits. Put the chili peppers into the bottle one by one until it feels crowded. Use a bottle if it is not enough. One more, if only one bottle is marinated, the extra chili can be used as an auxiliary material.
5.
Pour the chilled pickled pepper water. In order to prevent the floating part of the pepper from being soaked in salt water and rot, use a paper towel or toy to put it on top of the pepper. When the lid is closed, press down and soak the pepper in water.
6.
Put the film paper on the bottle mouth, and then close the bottle cap. There is a layer of film paper between the bottleneck and the cap. It is easier to open. The salty soaked water is salty, which will easily rust the bottle cap and make it difficult to open. The lid is closed, and friends with bad memory also write the date label, but in my own experience, the pepper will be marinated until the color becomes dark, and it will be marinated for two or three days. The total time is about 20-25 days. It's really hard to say, because everyone lives in different temperature environments and different materials. It is necessary to pickle the peppers until they change color. When pickling pickled peppers, you don't need to put them in the refrigerator, just keep them at room temperature.
Tips:
1. The pickled peppers are best to be intact and not damaged, preferably with stalks, so that they will not fester and become bad when pickled.
2. Those who don't have Erguotou can use vodka and white wine, and try to use high-quality wine to sterilize the bottle.
3. The time of pickling is really hard to say very accurately, because everyone lives in a different temperature environment, so it is necessary to pickle peppers until they change color.
4. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
