Preserved kumquat

Preserved kumquat

Introduction:

"Kumquat has two kinds of salty and sweet pickling methods. When you think about salty, you can only drink it in water, and sweet can be eaten as preserves. So even if you do salty, no one can drink it in water, so you'd better eat it as preserves."

Production steps:

Step 1: rinse the kumquat twice and soak it in light salt water for more than 1 hour.

Step 2: drain the water and air it. I put it on the basket and air it on the balcony.

Step 3: cut the kumquat in half and remove the seeds for use.

Step 4: pour rock sugar and a glass of water into the pot.

Step 5: cook until the sugar melts.

Step 6: add the kumquat and simmer for 15 minutes until the kumquat softens.

Step 7: put the kumquat and the remaining juice into a bowl and soak overnight.

Step 8: prepare a water-free and oil-free sealed bottle, put the kumquat pulp into the bottle, pour in 2 spoonfuls of honey, cover the bottle, and refrigerate.

Materials required:

Kumquat: moderate

Rock sugar: right amount

Clear water: one cup

Honey: right amount

Salt: a little

Note: I see some people on the Internet drink this pickled water as a drink. I don't like to drink it that way, so we eat it directly as preserves. Kumquat is wrapped with honey, which makes it very sweet~

Production difficulty: simple

Process: boiling

Production time: several days

Taste: Fruity