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How to pickle sour, sweet and crisp plums.
Picking crisp green plums to be pickled is the first step, and big green plums are a good choice. The green plum planting base in Shangyu, Shaoxing started picking in early May, and the picking period was only about 10 days.

Materials: ebony 1 1,00000g (ebony with medium maturity should be selected), crude salt 100g, sugar 1 1,000g.

Cooking steps:

1. Rub the green plum and coarse salt vigorously for about 15 minutes until the green plum becomes darker and the surface is wet.

2. Knocking the stems of plums one by one with a mallet will help the pickling process to taste. Be careful not to use too much force to avoid breaking. Pour the kneaded green plums and salt into the jar, cover and marinate for at least 3 days.

3. Then take out the plums and expose them to the sun for 2 days to 8 minutes. Finally, put it in a jar and add sugar 4-6 times in batches. The first two sugar additions were about 1? After 2 days, the sugar will melt. Add sugar after pouring out the sugar solution every time. Pickled green plums should be allowed to stand for six months to one year before they can be eaten.

If it rains for several days, you can also put plums in boiling water and roll them in the water. Try adding sugar several times in the future, and decide whether to add sugar or not according to your favorite sweet and sour taste.

Storage method: it can be stored for at least two or three years at room temperature, but it should avoid contact with water to avoid mildew.