Chinese•budget
Pickled Peppers (Pao Jiao)
Learn how to make a magic Chinese ingredient - pickled wild peppers
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g fresh small green peppers
- 1 cup cold boiled water
- 1 cup white vinegar
- 1 tbsp. garlic clove
- 1 tbsp. thumb ginger
- 2 tbsp. sugar
- 1 tbsp. salt
- 1 tbsp. Chinese spirit or other hard liquid
Instructions
- 1
Boil some water and let it cool down completely. Or you can use purified water.
- 2
Wash the green peppers, discard any spoiled ones. Set aside until completely drained.
- 3
Cut the top off and keep the pepper body only.
- 4
Sterilize the container is extremely important to prevent your pickled pepper been spoiled. My common solution is soak the jars in boiling water, then air-dry completely.
- 5
Place the pepper in the jar, place water, white spirit, white vinegar, slat and sugar in. Gently shake to make all the ingredients well combined.
- 6
Set aside and wait for 7 days until well pickled.