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Pickled Peppers (Pao Jiao)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Learn how to make a magic Chinese ingredient - pickled wild peppers
Course: Sauce and paste
Cuisine: Chinese
Keyword: fermentation, pepper, pickling
Calories: 288 kcal
Author: Elaine
  • 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
  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.
Nutrition Facts
Pickled Peppers (Pao Jiao)
Amount Per Serving
Calories 288
% Daily Value*
Sodium 5747mg250%
Potassium 645mg18%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 37g41%
Protein 3g6%
Vitamin A 1110IU22%
Vitamin C 245.8mg298%
Calcium 72mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.