Although Amla is a kind of fruit, it does not taste good. It is not only sour but also bitter. So, how to pickle amla fruit to make it delicious? How long to marinate amla fruits?

Method 1 for pickling Amla emblica

Ingredients: Amla emblica. Salt. Rice wine. Sour vinegar

1. Wash the fruit first and use salt Spread a layer on the fruit, not too thick.

2. Soak the rice wine and sour vinegar again, put the fruit into an opaque container similar to a jar, pour in the mixture of rice wine and sour vinegar, so that the depth is 1 cm below the fruit. That’s it.

3. Soak in this way for at least a month, until the fruit turns brown when the lid is opened again.

Second pickling method of amla

1. Choose mature amla fruits with undamaged skin.

2. Boil the water and boil it two or three times in the boiling water to help remove the bitter taste of amla.

3. According to the ratio of one pound of amla to three ounces of sugar and one spoon of salt, stir the sugar, salt and amla evenly. However, the amount of sugar and salt is not fixed. You can increase or decrease it according to your own taste. If you like five-spice flavor, you can also add some five-spice powder.

4. Stir the amla and condiments evenly, then add a few slices of licorice to increase the flavor.

5. Leave it sealed for one month.

Emblica officinalis pickling method three

Ingredients

500g of Emblica emblica in a glass jar 1 appropriate amount of salt and appropriate amount of cold boiled water

Steps to make pickled amla (emblica and emblica):

1. Wash the amla and dry it.

2. Wash the glass jar and dry it.

3. Boil the water one hour in advance, let it cool, and keep it cold.

4. Put it in a jar and add salt. Add more salt to ensure the saltiness. If you like spicy food, you can add chili pepper.

5. Finally add the cold boiled water and only one centimeter of amla fruit. The emblica fruits will shrink during pickling.

6. Tighten the cap and place it in a cool place. It will be ready to eat in three weeks!

ps: During the pickling process and cleaning process, the oil should not be stained during the whole process, otherwise it will be damaged.