How to pickle the sour yellow peel fruit of mountain yellow peel

Huangpi fruit, also known as mountain Huangpi, is a fruit unique to southern China. This fruit can be eaten directly after it is fully ripe, and it tastes sweet and sour. However, those Huangpi fruits that are not fully ripe cannot be eaten directly, and they taste particularly sour. Local people like to pickle them and turn them into special foods before eating. However, many people do not know how to pickle mountain Huangpi. For this reason, I, an authentic southerner, wrote down the method my mother used to pickle Huangpi fruit. After reading it, everyone will understand how to pickle sour Huangpi.

How to pickle the sour yellow peel fruit of mountain yellow peel

Ingredients for pickled yellow tangerine peel

When pickling kumquats, in addition to fresh kumquats, you also need to prepare an appropriate amount of table salt and sugar, as well as two clean glass bottles.

Specific method of pickling yellow peel fruit

1. Remove the branches and leaves of the prepared kumquats, remove the bad ones, and then wash them with clean water.

2. Prepare a steamer and steam the washed kumquats in the pot. After the kumquats are cooked, take them out and squeeze out all the cores. Place the kumquat pulp in a cool place to cool down and set aside.

3. Wash the prepared glass bottle with clean water, then drain the moisture, put a layer of the dried kumquat pulp at the bottom of the bottle, then sprinkle a layer of salt, then another layer of kumquat, and then another layer of salt. Repeat this process and seal the bottle after putting everything in.

4. Use the same method to pickle the remaining yellow peel fruits with sugar. You can get two different flavors of pickled yellow peel fruits, salty and sweet, which are very convenient to eat. The pickled yellow peel fruits should be sealed and placed in a cool place. It will take about a month to pickle. It is best not to open it in the middle to avoid deterioration.