How to make homemade pickled kumquat

Huangpi fruit is a kind of fruit unique to the south. It is small in size and tastes sweet and sour. It can be eaten directly or pickled. The pickled Huangpi fruit has the effect of promoting digestion and detoxification. However, pickled Huangpi fruit is more common in the south. Many friends in the north do not know the specific method of pickling Huangpi fruit. For this reason, I have sorted out the methods of pickling Huangpi fruit in my hometown. Now I have written down the steps of homemade pickled Huangpi fruit. Friends who want to learn can take a look.

How to make homemade pickled kumquat

Ingredients for pickled yellow peel fruit

When pickling kumquats at home, you need five kilograms of fresh kumquats, three kilograms of white sugar and an appropriate amount of table salt.

Specific steps for making homemade pickled yellow peel fruit

1. Wash the prepared fresh kumquat with clean water, then put it in a larger bowl, add edible salt and mix well, and marinate it. The marinating time should be about two days.

2. After being pickled for two days, the kumquat will produce a lot of water. At this time, take the kumquat out of the salt water and squeeze it hard, and the seeds of the kumquat will be squeezed out.

3. Steam the seeded kumquats in a steamer for about three hours. Take them out, add sugar and mix well with chopsticks, then let them cool down naturally.

4. After the yellow peel fruit with sugar cools down, you can take it out and bottle it. After about ten days, the pickled yellow peel fruit will be ready and can be taken out and eaten. The pickled yellow peel fruit is best eaten in winter, which can not only strengthen the stomach and digestion, but also prevent colds and coughs.