How to pickle salted kumquats, how to pickle kumquats?

Ingredients: 3 catties of kumquats, 2 catties of pickled salt (or coarse salt, sea salt).

Container: water-free and oil-free clean glass sealed jar.

Method:1Prepare a few catties of fresh kumquats, kumquat has a faint orange peel fragrance, try to choose stale kumquat with full skin and few black spots and black spots.

2.You can use this kind of pickled salt to pickle kumquats, or coarser sea salt, or of course you can use regular table salt, and I like to use coarse salt, because coarse salt is not as refined as table salt, and retains a lot of mineral components. The ratio of salt to kumquat is about double.

3.Rinse the kumquat and scrub off the impurities on the surface.

4.Focus. Kumquat can not be pickled directly after washing, because there is raw water on the surface of the kumquat, which should be dried in a cool place with ventilation and ventilation, and the surface of each kumquat is not stained with raw water, and this step may take half a day.

5.Prepare some clean waterless and oil-free glass sealed jars, put the kumquat at the bottom, and stuff the kumquat into the sealed jar according to the method of one layer of kumquat and one layer of coarse salt.

It is recommended to marinate it in several glass jars, so that it becomes a salted kumquat to be eaten in batches, and one can is opened to soak in water and then another can is opened. Because there is only table salt and kumquat, after a long time of soaking, the salt soaks out the water of the kumquat, and at the same time pickles the kumquat to soften, and the salty small kumquat is brewed with warm water, or added a little honey, which is particularly delicious.

Take advantage of the kumquat season, hurry up and buy some pickled good, in the coming year, this throat-moistening and raw salted kumquat can be eaten at will, suitable for all ages.

11. Four seasons oranges must be kept intact when they are picked, otherwise the whole production process will be affected.

2. Boil the oranges in hot water until the oranges begin to change color.

3. Pour up the four seasons oranges, remove the bottom and separate the water, and do not bring a little water when bottling.

4. Slowly put the oranges into the bottle one by one, and do not throw them down, otherwise the oranges will rot, because the boiled oranges are easy to break the skin.

5. With 250g of refined salt and catties of sugar, the salty oranges made by this amount are relatively easy to accept, and they are salty and sweet.

6. Pour in one-third of the sugar.

7. Pour in one-third of the refined salt first.

8. Oranges, oaks, sugar, and refined salt, the three materials are put into one-third each time in order, and poured in three times in total.

9. Finally, the lid is completely sealed, and it must not be opened before eating, otherwise it will seriously affect the quality.

2. It is best to choose medium-sized kumquats, which are too thick and not full, and the skin must be intact; In addition, look at the leaves on the kumquat pedicle, the fresher the leaves, the better the kumquat; Kumquats with thin skin, thick flesh and a lot of moisture will have good elasticity, press lightly with two fingers, feel that the flesh is firm but not hard, as soon as you let go, you can immediately bounce back to its original shape, and it is also a good kumquat to gently pinch the skin with your hands and some oil will come out.

Salted kumquat can be divided into green kumquat and yellow kumquat as raw materials pickled, green kumquat is relatively sour, but the effect of the two is not much different. Choose salted kumquat with a dark color, the darker the color of the salted kumquat and the longer the pickling year, the longer the pickled kumquat will be more flavorful, and the effect will be more obvious.

31. Choose a money orange with a complete surface.

2. The money orange and the jar must be dry, not half a drop of water, otherwise it will be moldy, the pickling time is less than a month, can not be opened, the air will also be moldy, and the salted kumquat that is successfully pickled is darker.

Ingredients: 600g kumquat

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of rock sugar.

Step 1: Find a larger basin, pour in water, sprinkle in a little salt, soak the kumquat for 10 minutes, and rinse well.

Step 2: After washing, control the dry water, cut 6-8 knives from the middle, and then press the cut kumquat with your fingers.

Step 3: After all the kumquat is cut, use a toothpick to pick out the kumquat seeds one by one. Then put the seeded kumquat yards in a clean and anhydrous bottle and sprinkle with a layer of white sugar. Then close the lid tightly and marinate for about 2 days. The sugar melts and the liquid increases.

Step 4: Then put water in the pot, pour in the marinated kumquats, and add rock sugar. After the fire boils, turn to low heat and slowly boil.

Step 5: Wait for the water in the pot to slowly become viscous and the kumquat is slightly more transparent than before, and then it can be served.

Step 6: Finished product.

Cut kumquats, remember that kumquats should never be picked! Tips: Cut kumquat must leave a small stalk, look at my cut, the standard must be the same. If the kumquat is injured and the stem is gone, it is easy to get moldy when pickling.

Wash kumquats. Soak them in warm water and wash them one by one. In order to avoid the kumquat that I bought from being drugged, I wash it with warm water and can feel more at ease.

3.After washing the kumquats, they should be dried. When pickling, kumquat must not have water or oil. If it gets wet, it can easily spoil, so be careful.

4.Start pickling kumquats. Be sure to use a glass bottle, the inside of the bottle must be clean, dry and waterless and oil-free. When marinating, first layer of kumquats, sprinkle a layer of sea salt, then layer of kumquats, then a layer of sea salt, and so on.

: Golden orange: 500 grams Salt:

50 grams (increase or decrease according to your own taste) of refined salt and coarse salt. Before pickling, wash the orange and dry it (it is better to dry it for a long time in the sun, and the skin is a little wrinkled, because the water is less, it is less easy to spoil, and it can kill the residual pesticides.)

Wash the jar and dry it Put the dried orange into the jar, (but don't let the lid press down on the orange, because the peel is cracked and easy to mold), then pour in salt, cap, shake it a few times, (if you can't ensure that the jar is sealed, you can wrap it with plastic wrap). Keep the sealed jar in a dry place, and don't dry it too much. It can be eaten in about 1 month.

Salted kumquat has a very good effect, especially for throat inflammation, etc., which can relieve heat and relieve cough. Precautions: Pick a golden orange with a complete surface.

Both the orange and the jar must be dry, and there can be no half a drop of water, otherwise it will become moldy The pickling time is less than a month, and it cannot be opened, and the air will also become moldy when it enters The salty kumquat that is successfully pickled is L black.

The practice of salted kumquats.

1.Preparation of required materials;

2.Wash and disinfect the sealed jar in advance and drain the water;

3.Put kumquat in water, then add 1 teaspoon of salt and soak for 10 minutes;

4.Then rinse and drain;

5.If it is not too dry, wipe dry with clean gauze;

6.Prick the dried kumquat with a toothpick to make small holes;

7.Then put it in the salt and roll it a little to let the salt get on the kumquat;

8.Then put it in an airtight jar;

9.Once all are placed in an airtight jar, sprinkle a layer of salt on top;

10.Finally, close the lid and seal it (you can also put a layer of salt and a layer of kumquat until the jar is full), and let it sit for a few days.

Why do you want to boil? Who taught you? Wash it, dry it, and then you can apply salt.

As long as the surface of each kumquat is stained with salt grains, there is nothing to spare, this is not a kimchi, there is no need to isolate the air.

Salted kumquats, called salted kumquats, have a certain medical effect on sore throat, cough, and hoarseness caused by colds. The method is to use four salted kumquats each time, cut them into a few small pieces, put them in a cup, and wash them down with boiling water to drink, this method has the effect of anti-inflammatory, pain-relieving and opening sound. The preparation method of salted kumquat is very simple, after picking the kumquat (do not tear the skin), wash and absorb the water, and then put it in a cool place to dry, and the kumquat peel can be pickled when it is wrinkled.

Put a layer of salt in a large glass bottle or tile vessel, then put some kumquats, sprinkle a layer of salt, and so on. After a period of time, you can take out the kumquat, soak it in hot boiling water, and then dry it in the sun, and then add salt to preserve it as before. References:

From Resource China.

The ratio of salt to orange is 1:4, put it in a jar that is protected from the wind, and it can be used after half a year.

Put a pinch of salt. I seal it in the jar.

Raw material of salted kumquat: kumquat.

Ingredients for salted kumquats: water.

Salted kumquat seasoning: 100 g kosher salt.

The practice of salted kumquats.

1. Blanch and seal the glass jar with boiling water, dry it and set aside;

2. Take the kumquat whose skin is not damaged, or the tangerine that is placed in the unit during the New Year (it will generally be thrown away after the New Year, and it can be cut off with scissors, and it should be noted that it cannot be dragged hard by hand, otherwise the epidermis will be damaged);

The practice of salted kumquats.

3. Pour the kumquat into the shrimp eye water (that is, it is not very boiling, boil until the boiling water of the shrimp eye has just risen) and blanch it, the purpose is to sterilize, do not cook it;

The practice of salted kumquats.

4. Dry the scalded kumquat and dry it for a long time in the sun, and it is better to wrinkle the skin, because the moisture is less, it is less easy to break, and the residual pesticide can be removed;

5. Put the dried kumquat into a sealed glass jar, and you can pierce the hole with a bamboo skewer before putting it in. Spread the kumquat all over the bottom of the jar, sprinkle a layer of coarse salt, spread a layer of kumquat, sprinkle another layer of salt, stuff the jar, shake it a few times, and try to let the coarse salt fill the gap left by the kumquat;

The practice of salted kumquats.

6. Seal the bottle cap (you can seal it with plastic wrap and then close the lid) and add a date label and place it in a cool position;

Seeking to adopt a pro-!!