Pickled Hot Pepper

Name: Pickled Hot Pepper
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4 servings
Ingredients: pointed peppers

March 17, 2025 15 Minutes Medium

Nutritional Information

30 kcal

Calories

Protein

Carbohydrates

0.3g

Fat

Recipe Cold Dishes

Discover the art of homemade Pickled Dried Pointed Peppers—a crispy, tangy, and utterly delicious treat perfect for elevating any meal! This traditional recipe transforms fresh pointed peppers into a flavorful delight through a simple yet meticulous pickling and drying process. The peppers are carefully layered with pickling salt, pressed to speed up fermentation, and flipped daily for even flavor. After 15 days, they’re threaded and sun-dried until perfectly crisp, resulting in a unique texture and bold taste. Enjoy these crunchy pickled peppers as a zesty side dish with rice or as a standout snack. Their irresistible crunch and savory-sour kick make them a must-try for fermentation enthusiasts and spice lovers alike!

Ingredients

Main Ingredients

pointed peppers

pointed peppers [500 grams]

Sauce and Seasonings

pickling salt

pickling salt [50 grams]

Instructions

0% Complete

Step 1

Prepare the necessary tools and ingredients: a small basin, a knife, and ensure they are free from oil and water. Wash the pointed peppers clean, dry them, and chill them for a day, ensuring they are free from oil and water.

Step 2

Check if the pointed peppers have softened, which indicates they are ready for pickling.

Step 3

Use a knife to cut the pointed peppers from top to bottom, then evenly sprinkle pickling salt inside without removing the seeds.

Step 4

After completing the above step, place the peppers in the basin, alternating layers of peppers and salt until all are used.

Step 5

Place a large stone or a heavy object on top to accelerate the pickling process.

Step 6

During the pickling process, flip the peppers daily to ensure even pickling. This is the fifth day.

Step 7

This is the tenth day.

Step 8

This is the fifteenth day, and a significant amount of liquid has been produced.

Step 9

After fifteen days, prepare a sterilized needle and a thread about 40 cm long. Thread the pointed peppers from the root, about 7 or 8 per thread, leaving some space between them.