Pickled chili peppers

Pickled chili peppers

　　1. Rinse the pickling jar, bamboo leaf bundles or straw bundles, small stones, etc., and let them dry before use.

2. Remove any chilies with insect holes or rotting spots, then trim the stems of high-quality fresh chilies, wash them thoroughly, and let them dry completely.

3. Pour half a jar of cold water into the pickling jar, then add licorice, Sichuan peppercorns, rock sugar, and salt. Stir well and let it sit for several days.

4. Once the water in the jar has a slightly sour taste, you can add fresh chilies. Make sure they are fully submerged in the water and not exposed to the surface. Press the chilies down firmly, cover them with bamboo leaves or straw bundles, and place small stones on top to weigh them down.

5. After more than 10 days, when the chilies have turned sour, they can be taken out for sale or packaged and sold. After removing the chilies, you can add fresh ones again, allowing for continuous processing without wasting ingredients.