The easiest way to pickle chili peppers in rural areas

The old rural method of pickling chili peppers is as follows:

Prepared materials: chili peppers, cucumbers, garlic, a high degree of white wine, light soy sauce, taste fresh, white rice vinegar, salt, sugar.

1, the chili pepper clean, change the knife cut diagonally into sections, the middle of the white seeds, can be removed can stay, remove can reduce some of the spiciness, do not go is also fine, as long as you can accept can be.

2, pickled chili peppers can not do without garlic, garlic eaten raw with odor, pickled through, odor all eliminated, leaving only the crisp taste, the garlic soak a bubble, peel off the skin, clean, change the knife and cut into small pieces, loaded into a bowl standby.

3, the cut chili, garlic into the pot, by the way, and then cut some cucumber, pickled up the same delicious, start the pot of oil, simple with a sauce, pot add the right amount of soy sauce, taste of fresh, white rice vinegar, sugar, high heat, switch fire, cool and standby.

4, and so the material juice is completed after cooling, carefully poured in, add the right amount of salt, drizzle two tablespoons of white wine, white wine can extend the shelf life of a certain amount of salt must not be too much, the material juice contains salt, covered with a layer of plastic wrap, put in the refrigerator, refrigerated marinade three days, you can open to eat.