2kg of rakkyo; 200g of sugar; 80g of vinegar essence

Process:

Rkkyo → sorting → washing → pickling →finished product

Making Steps

(1) Choose fresh rakkyo, wash off the mud and sand, cut the petals, dry them in sunlight until wilted, and put them into a clean container.

(2) Put sugar into 500g of water, heat and dissolve it, then add vinegar essence after it cools down and mix well.

(3) Pour the sugar and vinegar liquid into the container with rakkyo, add an appropriate amount of cold boiled water, whichever is not over the rakkyo, stir well, put the lid on and seal the altar. Marinate to taste and serve.

Quality Characteristics

White color, sweet and sour.

Precautions

The temperature of the storage environment should be below 15℃. Vinegar essence is the concentration of vinegar we usually use, put a little bit of it is very sour, usually we use it for pickling sour wild, that is, sour things