How to pickle oleander to make it taste best? How to pickle oleander to make it sweet?

Many people have heard of olea crucifera, and some have tasted it themselves. They know that it is a special fruit that is bitter at first but sweet later. This fruit has a particularly outstanding anti-cancer effect, can beautify and prevent diseases, and can delay aging. But some people don’t like its bitterness, so they want to pickle it before eating it. They just don’t know how to pickle it to make it taste best, nor do they know how to pickle it into sweet olea crucifera. Today, the editor will talk specifically about this knowledge.

How to pickle oleander for best taste

1. When pickling licorice, you need to prepare one kilogram of licorice, 150 grams of table salt, an appropriate amount of water, and 15 grams of licorice.

2. After taking out the prepared oil ham, put it in a basin, add a small amount of table salt, and then put it in clean water. Soak it in light salt water for one hour. After taking it out, rinse it with running water, and finally drain all the water on the surface of the oil ham.

3. Use a clean fruit knife to cut one or two cuts on the surface of the oil berries. Put the oil berries in a clean glass bottle, add a layer of oil berries, a layer of salt, and then 1 to 2 slices of licorice. Continue this way until the top layer is filled with salt and licorice, then seal the bottle.

4. Take out the pickled soup and heat it in a pot. After it becomes salt water, cool it down and put it into a bottle and seal it. Marinate for about ten days. The oil berries inside will be pickled and can be taken out and eaten at any time.

How to pickle taro to make it sweet

1. There are many different ways to pickle taro. People usually like to pickle it to make it sweet. You can add rock sugar or honey, and then match it with an appropriate amount of lemon.

2. The licorice can be pickled with honey or rock sugar. The pickling method is the same as the one with edible salt mentioned above, but when pickling, licorice should be replaced with lemon. This can play a certain preservative role and make the licorice absorb the flavor as quickly as possible.

3. When pickling the amla with rock sugar and honey, you can skip the step of boiling salt water. After adding the rock sugar and honey, pickle it directly for ten to fifteen days. After pickling, take it out and you can get the sweet amla.