How to make pickled bayberry

Bayberry is a very acidic fruit that can stimulate appetite and help digestion. People can put some in shaved ice in the summer, or add some to fruit wine. However, those bayberries are pickled foods. If you want to eat them conveniently, you can pickle some when they are on the market. But how to pickle bayberries? It is not difficult to learn. You can take a look at my detailed introduction to the steps of pickling bayberries. I believe you can easily learn it after reading it.

How to make pickled bayberry

When making pickled bayberries at home, it is best to choose fresh bayberries that are highly mature, and no raw water should be added during the pickling process. After pickling, pay attention to sealing to reduce the entry of air and bacteria. This way, the pickled bayberries will taste attractive and their shelf life will be increased.

Steps to make pickled bayberry

Specific ingredients for pickled bayberry

When you pickle bayberries at home, you can choose one kilogram of fresh bayberries, 500 grams of sugar and an appropriate amount of water.

Specific steps for pickling bayberry

1. When pickling bayberries, first heat the water in a pot and bring it to a boil. Then put the prepared bayberries into the pot and cook for an hour or two.

2. After the bayberries are blanched, add the sugar and simmer over low heat. After about half an hour, the juice in the pot will become thick and you can turn off the heat.

3. Allow the cooked bayberry to cool down naturally. When it reaches room temperature, put it into a clean bottle, seal the bottle, and put it in the refrigerator for refrigeration. It can be stored for a long time. When you want to eat it, you can take it out and eat it at any time. However, be careful not to bring in raw water when taking it out. Also, be sure to seal the container after taking it out, otherwise it will easily deteriorate.