Methods and skills of pickling citrus: nutritional value and function of pickled citrus

Pickled citrus is very familiar to Guangdong people. A bottle of pickled citrus that has been stored for many years is a dowry for many families. This shows its importance. Although the custom of pickling citrus is gradually fading, pickled citrus is still a very delicious food. Pickled citrus has many benefits, it can relieve phlegm and cough, moisten the lungs and throat. Let's take a look at the methods and techniques of pickling citrus.

Tips for pickling citrus

1. Nutritional value and function of pickled citrus

Everyone knows that tangerines are clean fruits, and their sweet and sour taste can stimulate appetite and help digestion. When citrus fruits are on the market, it is popular in Guangdong to pickle them and eat them. It can cure coughs or colds, and it can also increase the shelf life of citrus fruits.

2. Methods and techniques for pickling citrus

Step 1: Prepare two pounds of oranges, one pound of coarse salt and an extra-large sealed glass jar.

Step 2: Wash the oranges and then wipe off the water stains on the surface.

Step 3: Put the citrus fruits into the pot, add water to cover the citrus fruits, bring to a boil and cook for one minute then turn off the heat.

Step 3: Drain the water from the citrus fruits to ensure that they will not rot during the pickling process.

Step 4: Clean the glass bottle and completely remove all water drops and stains in the bottle. Make sure there is no water and then put the dried citrus fruits in.

Step 5: Place the citrus fruits on the bottom of the bottle, sprinkle a layer of salt on them, and then put more citrus fruits on top. Repeat this process until all the fruits are filled.

Step 6: Seal the bottle and store it in a cool and ventilated place. After the salt dissolves, it will absorb the moisture in the oranges.