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Pickled hot peppers
Sun-wilted chilies get pricked with toothpicks so brine penetrates, then a sprinkle of salt and splash of liquor set them on a week-long path to bright, sour heat.
Instructions
- 1
Wash the chili peppers and let them dry in the sun for a day.
- 2
Poke a hole with a toothpick.
- 3
Sprinkle with salt.
- 4
Pour in the white liquor.
- 5
Stir evenly.
- 6
Stuff into a glass jar.
- 7
Cover it and seal with an appropriate amount of cooled boiled water.
- 8
Just leave it for a week.
- 9
Finished product.
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Ingredients
Auxiliary Ingredients
- chili500g
Main Ingredients
- Baijiu300ml
Seasonings
- table salt40g