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Preparation
10 hours
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Sugar-soaked Sour Plums For 1 jar
Young sour plums 1 kg Brown sugar 1.5 kg Ginger 3 pieces Quicklime 1 tablespoon Salt A little
Tools to use
How to choose good, quality sour plums
- To make the best sugar-soaked sour plums, you should choose medium sour plums, with a slightly rough skin, bright green color, thick flesh, and moderate hardness.
- You should choose freshly picked sour plums, with the stem still juicy or the leaves still green, avoiding those with withered stems or bruised leaves.
- Do not choose immature, smooth sour plums as they tend to be slightly bitter. Also, avoid overripe sour plums as they have very large seeds and thin flesh.
How to Prepare Pickled Sấu with Sugar
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Prepare the sấu
You dissolve 1 spoon of lime water into a bowl of water and soak it overnight to extract the clear lime water.
1kg of young sấu after buying, you pick out the bruised fruits and use a knife to thinly peel the outer skin or scrape it clean. To prevent the sấu from browning, you should soak them in fresh water immediately after peeling. After finishing the peeling, rinse them with water 3 – 4 times to clean the skin.
Next, you soak the peeled sấu in the bowl of clear lime water for about 8 – 10 hours or overnight. This helps the sấu become crunchier and reduces the sourness.
After soaking for the required time, rinse the sấu with clean water several times to remove the lime smell.
Then, use a small knife to cut deeply into the flesh of the sấu in a circular motion, trying to cut carefully so that the flesh does not separate from the seed. After cutting each fruit, immediately place it in a bowl of diluted salt water.
When you finish cutting the sấu, rinse them with cold water and then drain them in a basket to remove excess water.
Tip: If you don’t have clear lime water, you can substitute it with diluted salt water.
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Blanch the sour fruits and prepare the sugar water
You put a pot of water on the stove, add 2 teaspoons of salt, wait for the water to boil, then drop the prepared sour fruits in to blanch for about 10 seconds and quickly remove them to a colander to cool.
Next, take another pot, add 800ml of water and bring it to a boil. When the water boils, add 1.5kg of brown sugar and stir until the sugar is completely dissolved.
Then, peel 3 pieces of ginger, crush half of them, and slice the other half. After that, add the ginger to the pot of sugar water and wait for it to boil again, then turn off the heat and let it cool.
Tip: You can soak the whole pot of sugar water in a basin of cold water to cool it faster.
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Soak the sour fruits
You prepare a glass food container and briefly blanch it with boiling water to disinfect, then wipe it dry.
Next, you add all the drained sour fruits into the jar, then pour in the cooled ginger syrup to cover the fruits and seal the lid tightly.
You can soak the sour fruits for 3 – 5 days before using them. After that, you can place the jar of sour fruits in the fridge refrigerator to preserve it for a longer time.
Tip: When taking the sour fruits out for use, you should use a clean and dry spoon to avoid the fruits from getting moldy and spoiling quickly.
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Final product
The soaked sour fruits have a brownish-yellow color, a mild fragrance, and the fruits are crunchy and delicious. When mixed into a drink, the sour fruits have a moderately sweet and sour taste, plus a slight spiciness from the ginger, making it very appealing.
How to preserve pickled sour plums
- Pickled sour plums can be stored outside at room temperature for about 3 – 4 months, provided they are kept in a cool place, avoiding moisture or direct sunlight.
- If you store pickled sour plums in the refrigerator refrigerator, the storage time can extend to 6 – 8 months.
- When using, you should use a clean and completely dry spoon to take the plums out of the jar. Seal the plum jar tightly when not in use.
- You should be careful not to let water fall into the jar as it may cause the plums to develop a white film and spoil quickly.
Notes when using pickled sour plums
- Pregnant women can use sour plum juice to alleviate morning sickness symptoms, helping them to eat more appetizingly.
- You can use sour plum juice as an antidote for alcohol, to cool down when the body feels hot, and to stimulate the digestive system.
- Sour plums have a sour taste and are acidic, so those with stomach problems should be careful not to drink too much and too often.
- Sour plums contain a certain amount of sugar, and after being pickled for a while, they can ferment; drinking too much can also cause mild intoxication.
- It is recommended to drink only 1 – 2 cups of diluted sour plum juice per day for good health.
Above is the detailed method for making sour plums soaked in sugar that TasteVN wants to share with you. Quickly make it for the whole family to enjoy. Wish you success in your preparation!
