Spicy and Sour Kick --- Homemade Pickled Peppers
Whole chilies rest in a cooled brine laced with toasted Sichuan peppercorns and liquor, maturing into sour, snappy pickled peppers after a month.
Instructions
- 1
Wash the chili peppers and let them dry completely, making sure there is no water at all, otherwise they will spoil.
- 2
After heating the pot over low heat until dry, stir-fry the ginger slices, Sichuan peppercorns, and salt over low heat until fragrant.
- 3
Pour in an appropriate amount of water and bring to a boil, then turn off the heat and let it cool.
- 4
Add an appropriate amount of white liquor and stir well, then briefly cook the green and red chili peppers for 1-2 minutes.
- 5
After warming, pour into a clean, dry, water-free bottle, seal it, invert it to cool, and store in a cool place for 30 days to complete.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Auxiliary Ingredients
- Green and red chili peppers100 g
- Ginger slices3-4 slices
Seasonings
- Salt5 g
- Sichuan pepper10 grain
Main Ingredients
- High-proof liquor10 ml
- Waterto taste