2 ways to make delicious pickled sour plums with garlic and chili for dipping vegetables to cool off in summer

Prepare the soursop

After buying the soursop, you should discard any bruised fruits. Then you can use a knife to peel the skin or have it peeled. After thoroughly peeling, rinse the soursop with clean water about 3 – 4 times to remove any residue.

Next, to keep the soursop crispy and reduce its sourness, soak the soursop in diluted salt water for 1 hour.

After soaking, rinse the soursop to clean it, then use a small knife to make 2 – 3 cuts around the soursop. Note that the cuts should be done carefully so that the flesh does not separate from the seed.

To prevent the soursop from browning, after making cuts on each fruit, place it in a bowl of diluted salt water. Once all fruits are cut, rinse the soursop with water and let it drain.

Wash the chili, remove the stem, and then chop it finely. After peeling, slice the garlic thinly.

Making pickled fish sauce with Vietnamese sour plum

First, you boil a pot of water on the stove, adding 2 spoons of white salt, then boil until the water is boiling. Next, you add the sour plums in for a quick blanch of 10 seconds and then drain them in a large colander to dry.

Next, prepare another pot, add 100ml of water and bring to a boil. Once the water is boiling, you add 100gr of brown sugar and chopped chili to the pot and continue to cook over medium heat.

When the sugar has dissolved, add 300ml of fish sauce, then season to taste but remember to keep it slightly salty. After that, bring it to a boil again.

After the pickling liquid boils again, remove the pot and place it in a basin of cold water to cool quickly. The water must be very cold for the plums to pickle well. Note not to let cold water overflow into the pickling liquid.

Result

You prepare a clean glass jar with a lid, then briefly blanch it in boiling water, let it dry, and wipe it really dry.

Next, you put the drained sour fruits into the jar, layer by layer, adding a few slices of garlic with each layer, then pour all the soaking liquid in. Use a spoon or chopsticks to press down so the sour fruits don’t float to the surface, then seal the lid tightly.

The sour fruits soaked in fish sauce can be used after 2 days. You can put the jar of sour fruits in the refrigerator to preserve them longer.

Sour fruits soaked in fish sauce are extremely delicious with the crunchy sour fruits soaking up the salty and tangy flavors, complemented by the mild spiciness of chili, especially the strong aroma of garlic. With this flavor, dipping boiled vegetables in it is unbeatable.

Prepare the ingredients

After buying the sour fruits, peel them, wash them thoroughly, and soak them in 1 bowl of salt water for about 30 minutes.

Wash the bird’s eye chili, cut off the stem while keeping the whole chili. Peel the garlic, you can leave the cloves whole, halve them, or slice them thinly according to your preference.

Blanch the sour fruits in boiling water

Next, take the sour fruits out into a clean basket, blanch them in boiling water for about 1 minute so that they do not float and drain the water.

Boil fish sauce

You add 500ml of fish sauce and 150ml of clean water into the pot and boil for about 2 minutes, then add chili and garlic.

After that, you remove it to let the fish sauce, chili, and garlic mixture cool down completely.

Soak soursop

You need to prepare a glass jar with a tight lid, rinsed with boiling water and allowed to drain. Then, arrange the soursop in the jar and pour the cooled fish sauce mixture in, sealing the lid tightly to soak for about 4 – 5 days.

Final product

When the soursop has soaked for the right amount of time and absorbed the fish sauce along with the spices, you can take it out to dip with boiled vegetables, raw vegetables, boiled meat,… it will be very delicious.