Xixiang Spicy Pickled Peppers

Xixiang Spicy Pickled Peppers

　　Most people in Xixiang enjoy eating spicy pickled peppers, and nearly every household, whether in the city or countryside, keeps homemade jars of them.

　　These pickled peppers look plump, bright yellow, and have a fragrant, spicy, and crisp taste. When eaten raw, they become more flavorful the more you chew and make an excellent drinking snack. When cooked, they can be stir-fried with fatty or lean meat, fish, or shrimp. They also pair well with konjac tofu, greens, potatoes, and more, offering a unique twist.

　　Making spicy pickled peppers is quite simple. In autumn, when green chilies turn from light to dark green, pick the darker ones, wash them clean in water, dry them, and trim off the stems. Place them in a prepared clean jar, add a bit of ginger, Sichuan peppercorns, garlic, and salt. Then fill the jar with green water and pour in a ladle of good sour brine as a starter. After about a week, when the chilies turn from dark green to bright yellow, they’re ready to eat. If stored properly, they can be enjoyed all year round.

　　Be sure to keep everything very clean when taking the peppers out—do not let any oil get in. Even slight contamination can cause the pickles to develop white foam or spoil.