Picking fresh osmanthus fragrans, pickling with a little salt overnight, pouring out the pickled water, drying in the sun until it is half dry, and pickling a layer of osmanthus fragrans and a layer of sugar according to the ratio of 1: 1.

Get up, find a clean bottle, put the pickled osmanthus into it, seal it, and leave it in the dark for a week before eating. If you can't eat it all at once, you can put it in the refrigerator.

Tips; 1, fresh osmanthus cannot be washed.

2. you can use salt to sterilize and remove astringency, so that you can get better fragrance and sweetness in the later stage.