2. Wash bayberry with cold water.

3. Then soak in salt water. Put 2 tablespoons of salt and water, and don't wait for bayberry. Rinse and drain continuously after soaking.

4. Then take a container, wash it and scald it with boiling water, preferably at a temperature. Put the bayberry in the bottle one by one, and pinch the bayberry with your hand when you put it in. Put a layer of bayberry and a layer of sugar. Put another layer of bayberry.

5. Until every Myrica rubra is covered with sugar. After putting all the bayberries away, sprinkle a layer of sugar on them. Then, seal the bottle mouth with plastic wrap, cover it and put it in the refrigerator for refrigeration. Refrigerate for one day.

6. Open the bottle the next day, and the sugar on it is a little melted. Then put a layer of sugar, pour in the boiled water that has been dried in advance, and the amount of water should not exceed half that of Yangmei. Seal the plastic wrap, cover it, and put it in the refrigerator to continue pickling. This time will take a week.

7. After a week, just open the lid. Myrica rubra juice is sweet and sour, and Myrica rubra fruit tastes good.