How to Preserve Hot Peppers

　　Chili peppers are a staple condiment in many households, adding flavor and taste to dishes. Nowadays, chilis are easily available in the market, allowing us to buy them and make our own pickles at home for added peace of mind. Homemade pickles are fresher and more reliable compared to store-bought ones. Below Cooking Network's editor has compiled some chili pickling methods for everyone's reference.

　　I.

　　Mixed ingredients:Chili peppers, carrot, ginger, garlic, soy sauce, salad oil, salt, sugar, monosodium glutamate (MSG), alcohol, peanut kernels.II. Mixed ingredients:Chili peppers, red-braised sauce, ginger, garlic, sugar, star anise, Sichuan peppercorns, MSG, sugar. III.Mixed ingredients: Chili peppers, ginger, garlic, salt, sugar.IV. Mixed ingredients:Green chili peppers, star anise, Sichuan peppercorns, soy sauce, sugar, MSG, vinegar, ginger. V.

　　Mixed ingredients:：

Green and red chili peppers, yellow beans, rock candy, ginger, salt, alcohol, white vinegar.VI. Mixed ingredients:

Chili peppers, carrot, ginger, garlic, soy sauce.VII. Yellow beans

are soaked for about four hours, then boiled until soft and the skins removed.

　　Steps

First method:Wash and dry the chilis, carrots, garlic, and ginger. Cut them into pieces or slices. Second step:

　Place all ingredients in a bowl; stir three times daily for one week before consumption.

　　Third step:If using peanut kernels, wash and dry two pounds of peanuts, steam until cooked, then soak in hot water for half an hour. Place on the bottom of the jar, then flip after one day.Second method: Wash and dry chilis, make a cut along each chili to enhance flavor absorption.Second step: Slice ginger and use red-braised sauce according to personal taste; simmer until thickened. Add sugar and stir well until dissolved.

　　Third step:：

Heat oil in another pan, fry Sichuan peppercorns and star anise, then remove and add them into the saucepan with garlic slices and ginger slices fried golden. Stir in fennel seeds, MSG, vinegar, and pour hot oil over it.

Fourth step:

Let the sauce cool, then place the marinated chilis in a container. Seal well; enjoy after one and a half weeks.

Third method:

Wash and dry chilis, slice and mix with salt and ginger, let sit for an hour. Fourth step:Place in a glass jar and refrigerate until ready to eat after one week. Fourth method:

Prepare green chilis, remove stems, cut into slices, and season with salt, pepper, soy sauce, vinegar, MSG, and ginger. Marinate for seven days before consumption; add more salt if necessary due to high temperatures. Fifth step:Best to use a small knife to make cuts on irregular chilis for easier seasoning absorption. Sixth method:

Ingredients include green and red chilis, ginger, soy sauce, vinegar, sugar, MSG, alcohol, white vinegar. Wash and dry the chilis, slice them and remove seeds, cut into pieces to increase flavor intake.

Seventh step:

Fry spices in oil, mix with the prepared sauce, pour over chilis, and marinate for ten days before enjoying.

　　Sixth method (continued):

　　Slice fresh chilis and carrots, slice ginger, cut star anise into pieces, prepare all seasonings. Layer chilis, salt, seasonings in a jar; cover and let sit without adding any more ingredients except the spices to maintain flavor balance.Seventh method:

　　Ingredients include green and red chili peppers, yellow beans, rock candy, ginger, salt, alcohol, white vinegar.：

Steps

Select spicy chilis for better taste. Wash, dry, and cut chilis in half, removing seeds if desired.

Second step:

Let the chilis air-dry for two to three hours.

　Third step:

　　Pack chilis into a jar with prepped seasonings; cover tightly after ten days.Notes Use more salt if needed, as high temperatures can cause chilis to spoil. Enjoy your homemade pickles after one and a half weeks.,Sugar Monosodium glutamate, vinegar, ginger

　　Method：

1. Wash the chili peppers and dry them.

2. Remove the stem from the chilis using a small knife.

3. Slice the chili peppers longitudinally to make it easier for flavoring to penetrate during pickling.

4. It's best to use a small knife when handling irregularly shaped chilis, as slicing them with a knife can be more convenient.

5. After preparing all the peppers, wash and slice the ginger.

6. Prepare the cloves of star anise; it is better to break them up for enhanced flavor extraction.

7. Keep the Sichuan pepper ready.

8. Have the monosodium glutamate on hand.

9. Set aside the soy sauce.

10. Prepare some vinegar.

11. Get a container dedicated to pickling chilis, specifically purchased for this purpose.

12. Begin by layering the prepared peppers in the container, sprinkling salt, star anise, Sichuan pepper, and ginger slices between each layer of peppers. Cover the topmost layer with remaining ginger slices, star anise, Sichuan pepper, and salt; then add monosodium glutamate, sugar, vinegar, and soy sauce.

13. It is completed when all ingredients are layered and covered tightly. Allow at least seven days for pickling, though the longer the better to enhance flavor. More salt should be used if possible; otherwise, the chilis may spoil in high temperatures.

　　Tips

It's best to slice each chili pepper open with a knife to facilitate better flavor penetration.

　　Five,

　　Ingredients：Green peppers Soy sauce, vinegar, sugar, monosodium glutamate, Sichuan pepper, fennel seeds, cloves

　　Method：

1. Use spicy chili peppers for better taste when making pickled chilis.

2. Wash the chilis, dry them thoroughly, and halve them lengthwise to remove the stems and seeds. Arrange the cut-side up and air-dry for 2-3 hours.

3. Place the air-dried chilis in a jar; soft chilis are easier to stack without breaking.

4. In a pot with 3 pounds of water, combine soy sauce, vinegar, salt, sugar, monosodium glutamate, ginger slices, Sichuan pepper, fennel seeds, and cloves. Simmer for several minutes.

5. Cool the prepared brine before pouring it into the jar until the peppers are fully submerged.

6. Pour in the cooled hot oil containing spices; seal the jar tightly.

7. After 10 days, you can enjoy your pickled chilis!

　　Six,

　　Ingredients：Chili peppers, carrots, ginger, garlic, soy sauce

　　Method：

1. Wash and dry fresh chili peppers and carrots.

2. Slice the onions and ginger; I cut a slit in the tip of the chilis to prevent too many seeds, but you can halve them if you prefer.

3. The chilis should look like this, with less chance of seeds falling out, and easier for flavor absorption.

4. Carrots can be sliced into any shape: round, square, or diamond, depending on preference.

5. Heat the oil in a pan until it is hot, then add the Sichuan pepper and star anise to extract their flavors. Once fragrant, pour in the soy sauce and bring it to a boil. Add sliced carrots and ginger; once boiling, remove the carrots into a bowl. Then add chili peppers with garlic slices, stir-fry until boiling, then transfer everything together to cool before bottling.

6. Here is the final product, photos of the process were inconvenient due to being alone at home. No salt was added other than Sichuan pepper and star anise; the taste is still excellent!

　Seven,

　　Ingredients：Green and red chili peppers,Yellow beans Candy, ginger, salt, cooking wine,White vinegar

　　Method：

1. Wash green and red chili peppers and ginger, then dry them.

2. Clean and dry the jars; soak the yellow beans for about four hours.3. Cook the beans until soft, then remove their skins, cool down. 4. Add some garlic slices if desired.

5. Mix in ginger chunks, salt, candy.

6. Pour in cooking wine and white vinegar, mix well.

7. White wine, white vinegar

8. Bottle the mixture, let it marinate for a week before enjoying its sour and spicy flavor.

7. rice wine, white vinegar

8. bottle and store, ready to eat after a week, sour and spicy tastegood