It's the season to eat chili peppers again, and when I return to my hometown, I find that the chili peppers are ripe, and my grandmother told me that it's cold and the chili peppers are about to pass the season. So, I couldn't wait to pick a whole bunch of peppers and not let go of any of them. When I got home, I decided to pickle these peppers so that I could enjoy them for a long time. This pickled chili pepper seems to carry the taste of home in every bite. However, the art of pickling chili peppers is not something that can be mastered casually, so I decided to ask my grandmother for advice, after all, she has attracted countless diners with her pickled chili peppers in the 30 years since she opened the restaurant.
Grandma never passed on the recipe for this pickled chili, and the unique thing about this chili is that it is spicy and appetizing. She has said that the secret to the deliciousness of pickled chilies requires careful research, and many people have always been unlawful. Therefore, I decided to share with you the specific practice and learn from it together.
First, wash the peppers and remember to soak them in lightly salted water for a while. After soaking, wash again, drain and let the surface dry. Remember: don't remove the stems of the peppers, you can cut off a part of it, and then cut it into pieces for later use. To increase the color and appetite, pair it with some red peppers.
Before pickling the chili, you can't add the seasoning directly, you need to add some salt to marinate it first, so that you can marinate some water and make the chili pepper more chewy. Therefore, add an appropriate amount of salt to the washed chili peppers, for 1 kg of chili peppers, add 2 tablespoons of salt, then stir evenly and marinate for 2 hours. After 2 hours, the pepper will come out of the water, pour out the brine, don't leave it behind, set it aside for later use.
Next, the marinade is made. Heat oil in a pot, add chili pepper and Sichuan pepper to stir until fragrant, then pour in an appropriate amount of water, add half a bowl of dark soy sauce, 1 bowl of light soy sauce, 2 tablespoons of sugar and half a bowl of balsamic vinegar, stir well. When it boils again, turn off the heat and let it cool for later use. It is recommended to taste the taste, and if it feels too light, you can add some salt to taste.
At this point, the peppers and seasonings are ready, next put the peppers in a clean pot and chop some ginger and garlic to add flavor. Then pour in the marinade that has cooled, and finally add 2 tablespoons of high white wine and stir well. High-grade liquor can not only sterilize and disinfect, so that pickled peppers can be stored longer, but also add flavor.
Put the prepared pickled peppers in the refrigerator and marinate for a day before you can enjoy them. If you can't finish eating, you can keep it sealed and put it in the refrigerator, it won't spoil and you can keep it for a long time.