Abstract: The curing preservation technology of red pepper was studied by single factor test and orthogonal test.The results showed that the best condition of curing preservation was that the ratio of solid to liquid was 1∶2; the pH value of curing liquid was 3, and its components were 10% of salt, 0.4% of calcium chloride, 0.3g /L of sodium metabisulfite, 0.2g /L of potassium sorbet and 0.1g /L of dehydrogenation sodium acetate. After curing and preserving for 6 months at room temperature with the technology, the total bacteria count of cured pepper was ( 4.35 ±0.41) lg CFU/g, the sensory score was 95 points, no corruption metamorphism, and sulfur residue was lower than 0.1g /L, which was complied with national standard.