Sweet and sour pickled chili

Choose the chili peppers in the picture, not spicy, thick-fleshed, sold at the market, a few yuan per jin, very cheap.

Clean and remove the stems

If you're in a hurry, you can use a napkin to dry the moisture. If not, let it air dry naturally for a while and set it aside.

Cut evenly into pepper rings, keeping the chili seeds, as shown in the picture.

Add rice vinegar to a cold pan and heat over low heat.

Add white sugar and stir continuously to let the sugar dissolve quickly. At this time, do not use high heat, otherwise the vinegar will evaporate quickly. Once dissolved, let it cool and set aside!

Choose a sealable container, preferably made of plastic or glass.

Put the chili rings into the container, about 2/3 of the height, do not fill it to the top, otherwise there will be too little sweet and sour sauce and it won't taste good.

Add the cooled sweet and sour sauce, seal it, and let it sit for two days before eating! This tangy flavor will make even those with a poor appetite eat a few more bowls! 😄

Similarly, you can also make Korean-style sweet and sour radish, which can be eaten the next day, crisp and refreshing.

Similarly, you can also make sweet and sour cucumbers and eat them the next day, which will be just as tangy and refreshing.

The key ingredients must be fresh, and the sweet and sour ratio should be just right – not too sour and not too sweet. You can try to find the balance that suits you!