Pickled beans with double peppers

Overview

Sister Xin bought the beans home on the same day and made two different flavors of pickles. It was a small family production. If you make too many at one time, you will get tired of it. Once you get tired of eating, you will have no motivation to try new flavors. Sister Xin suggested that you also try using small bottles to pickle various pickles. We do not just eat and enjoy the food, but also make making it an easy and enjoyable job. What we make is food and what we enjoy is the mood. We welcome more friends to join us and pass on the spirit of mutual help and mutual learning.

Tags

• cold dishes
• home cooking
• carob
• garlic slices
• liquor
• pickled pepper
• pickled pepper water
• refined salt
• thai pepper
• white sugar
• white vinegar
• ginger slices

Ingredients

Steps

1. 1 Tear the pickled peppers with your hands, cut the Thai peppers in half, slice the ginger and garlic, add salt and sugar and stir evenly until the salt and sugar dissolve, cover and let it sit for a while.

   

2. 2 After letting it sit for a while, add white vinegar, pepper water, and white wine and stir evenly.

   

3. 3 Add the beans cut into small pieces, stir evenly, cover and marinate for a while.

   

4. 4 After pickling, the water from the pickled beans will soften and it will be easy to put into bottles. Remember to pour the water from the pickled beans into the bottle as well.

   

5. 5 Take a plastic bag and tie the bag tightly towards you, because the pickled pepper water and white wine are all water, and the beans themselves will release water, so you need to leave space and don't fill them too full with the ingredients.

   

6. 6 Seal the plastic bag, cover tightly, then label with production date, and seal with wide transparent tape.

   

7. 7 Seal the bottle and marinate at room temperature for 7 days before eating.