Sweet and Sour Pickled Peppers
1.
Choose the chili in the picture. It is not spicy and has thick meat. It is sold in the vegetable market. It is very cheap for a few yuan per catty.
2.
Cleaned and removed
3.
If you are in a hurry, you can wipe off the water with a napkin. If you are not in a hurry, let it dry naturally for a while.
4.
Cut evenly into pepper rings, and keep the pepper seeds, as shown in the picture.
5.
Add rice vinegar to a cold pan and heat it over low heat.
6.
Add the white sugar and stir constantly to melt the sugar quickly. Don't get too hot at this time, or the vinegar will evaporate quickly. Let it cool for later use after melting!
7.
Choose a sealable container, plastic or glass.
8.
Put the chili rings into the container, about 2/3 of the height, not full, otherwise the sweet and sour sauce will not taste good.
9.
Add the cooled sweet and sour, seal it and let it stand for two days before eating! No matter how sour and refreshing, you can eat a few more bowls! š
10.
In the same way, you can also make Korean-style sweet and sour radishes, which can be eaten the next day, crisp and refreshing.
11.
In the same way, you can also make sweet and sour cucumbers, eat them the next day, and have the same sour and refreshing fragrance.
12.
The key ingredients must be fresh, the ratio of sweet and sour must be just right, not too sour or too sweet, you can try to find your own suitable degree!
Tips:
In the cooled sweet and sour, you can add lemon juice š, which has the fragrance of lemon and tastes better.
