Steps:

1, a handful of fresh osmanthus, clean up the impurities first;

2. Burn a pot of strong brine, let it cool, pour in osmanthus and wash it. When pickling osmanthus, add some salt and pass it in concentrated salt water, which is the most uniform;

3. Drain the water, prepare for pickling, put a layer of osmanthus in the bottle, and then cover it with a layer of sugar;

4, a layer of osmanthus and a layer of sugar, compacted with a spoon;

5. Finally, drop a few drops of white wine, so that the pickled osmanthus is rich in fragrance and has a longer shelf life;

6. After eating, put it in the refrigerator and you can eat it in a month.