(1) Raw material ratio: 10 kg sweet pepper, 3.5 liters cold water, 2.6 kg salt.
(2) Processing method: Wash sweet bell pepper first, then dry it, prick it with needles or bamboo sticks, and put it in a pickle jar with salt water, cover it well, and fill it with cold water in the altar sink, after 10-15 days. Edible.
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