Making spicy pickled peppers
If you make pickled peppers in the summer, it's very useful. When we grill meat, we don't eat Cheongyang red pepper raw, but always eat it as pickled Cheongyang red pepper. If you eat it as a pickle, it tastes better if it's less spicy, spicy, and it's.
2 serving
Within 10 minutes
요리쿵조리쿵
Ingredients
  • Cheongyang red pepper
    50ea
  • Soy sauce
    1cup
  • Vinegar
    1cup
  • Sugar
    1cup
  • Water
    1cup
Cooking Steps
STEP 1/6
You have to wash the peppers clean.
In order to remove residual pesticides, dilute it in the ratio of water 10: vinegar and then wash it.
STEP 2/6
When it comes to pickled peppers, it's 90% choppy.
Cut it into bite-size pieces and put it in a glass bottle.
If you cut chili peppers with your bare hands, your hands will be sore, so make sure to wear plastic gloves.
STEP 3/6
Add all the ingredients and bring to a boil.
Soy sauce, sugar.The ratio of vinegar to water is 1:1:1:1.
It's really easy, right?
If you have a lot of chili peppers, increase the amount of pickles sauce according to the ratio.
STEP 4/6
The sugar is on the floor, so stir it well
STEP 5/6
Bring to a boil and turn off the heat when the sugar on the bottom melts.
STEP 6/6
Pour the pickles into the glass bottle when they are done boiling.
You have to pour it when it's hot to make the pepper crunchy.
Mature at room temperature for half a day or so and store in the refrigerator.
You can enjoy delicious spicy cheongyang red pepper pickles in just 3 days.
You have to boil the sauce and pour it when it's hot to maintain a crunchy texture.
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