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pickled chili
Chilies are blanched briefly in spiced brine and left to ferment in clean, oil-free jars. A week later, tangy pickled chilies are ready.
Instructions
- 1
Wash the chili peppers clean
- 2
Put it into the pot, add salt (a little), star anise, Sichuan pepper, and water, bring to a boil over high heat, then turn off the heat.
- 3
Let it cool and pour it into a container that has no raw water or oil.
- 4
It can be eaten after 7 days of fermentation.
- 5
Remember, when you want to eat it, don't use anything greasy or raw water, otherwise it will turn into a raw, whitish thing.
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Ingredients
Auxiliary Ingredients
- chilito taste
Seasonings
- Saltto taste
- Sichuan pepperto taste
Main Ingredients
- star aniseto taste