The delicious pickled persimmons tips are as follows:

1, do salt pickled persimmons, you need to choose those hard persimmons, wash it with water and dry the surface water, and then prepare a larger pot, put them in the pot, remove the persimmon bottom of the persimmon.

2, take the appropriate amount of salt directly into the persimmon before the persimmon part of the long persimmon, in the basin of the mouth of the basin covered with plastic wrap placed in a warm environment, about 5 ~ 7 days inside the persimmon can become soft, the salt can be completely melted, and then take the persimmon from the middle of the cut to remove the skin, and directly eat its flesh, this time the feeling of the salt-pickled persimmons is particularly sweet.

Practice

1, prepare a pickle altar, and then prepare hard persimmons ten, wash them, remove the surface water and persimmon tip, and then take the appropriate amount of high degree of white wine, with a clean cotton cloth, dipped in the appropriate amount of white wine to wipe the surface of the persimmons, and then put it into the pickle altar.

2, put the right amount of pure water, add the right amount of salt, with clean chopsticks to mix well, and then the pickle altar lid cover, put it in a cool ventilated place to marinate, ten days after the persimmon will be able to taste soft, then the pickled persimmons are also ready