PREVIEW
... ten minutes, they were drained and rinsed with cold water, put into a large container, and then the pickled peppers and their juice were added in.
The pickled peppers were made by Ni Yang last summer.
She used bird’s eye chilies, and just uncovering the pickle jar brought forth a tangy, spicy aroma, blended with a slight hint of garlic, making people salivate immediately.
Besides adding chopped pickled peppers and pickling juice, Ni Yang also added a chopped lemon.
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