Pickled kumquats in sugar is a type of snack suitable for nibbling, both delicious and soothing for the throat, helping to relieve soreness, very suitable for those who need to speak a lot. Today, let’s follow cooking to make this dish right away!
1. Pickled kumquats in rock sugar
-
Preparation
15 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Pickled kumquats in rock sugar For 1 jar
Kumquats 400 gr Rock sugar 300 gr Coarse salt 1 tablespoon
Image of ingredients
How to make Pickled kumquats in rock sugar
-
Prepare kumquats
Place kumquats in a bowl, add about 1 tablespoon of coarse salt and about 500ml of water, soak for about 10 minutes, then take them out and let them drain in a colander.
-
Juicing the calamondin and slicing the peel
After the calamondin has dried, use a knife to carefully cut it in half. Gradually squeeze the calamondin juice into a bowl, being careful to remove the seeds. The calamondin peel should be cut into small pieces.
-
Soaking the calamondin in rock sugar
Carefully place the chopped calamondin peel into a container, layering one layer of peel with one layer of rock sugar. Continue doing this until all the calamondin and rock sugar are used up.
Finally, scoop the calamondin juice in, seal tightly, and let it sit for 10 days.
After 10 days, the calamondin will have absorbed the rock sugar, and you can enjoy it!
-
Final product
Kumquat soaked in rock sugar has a sour and sweet taste that is incredibly appealing, with the distinctive aroma of kumquat combined with rock sugar that will surely make you love it. Whenever you have a sore throat, enjoying a few slices of kumquat will definitely help soothe your throat and relieve the pain.
2. Kumquat soaked in granulated sugar
-
Preparation
30 minutes
-
Processing
10 minutes
-
Difficulty
Easy
Ingredients for Kumquat soaked in granulated sugar For 1 jar
Kumquat 900 gr Sugar 400 gr Coarse salt 200 gr
How to make Kumquat soaked in sugar
-
Blanch the kumquats
Put a pot on the stove, bring about 1 liter of water to a boil, then add the kumquats to blanch for about 2 minutes before quickly taking them out and putting them into a bowl of cold water.
Continue to use a toothpick to poke the surface of the kumquat to help it absorb the sugar more quickly when soaking.
-
Soak kumquat in sugar
Pour 400g of sugar and 200g of coarse salt into a pot with 1 liter of water, stir gently to dissolve the sugar and salt in the water. After cooking for about 20 minutes, turn off the heat and let this mixture cool completely.
Next, place the kumquat into a jar, then slowly pour the saltwater mixture over it until it just covers the kumquat. Use a plate or a small bowl to weigh the kumquat down and then cover it. Leave it for about 2 weeks and your soaked kumquat in sugar will be ready.
-
Final Product
Preserved kumquats are appealing thanks to their bright yellow color, plumpness, and the sweet taste of sugar. When enjoyed, you will experience the distinctive aroma of kumquats along with the sweetness of sugar and the enticing saltiness.
How to Choose Fresh Kumquats
- You should choose ripe kumquats that are bright yellow and have a distinctive aroma when sniffed.
- Prioritize fruits with smooth, shiny skin and fresh green stems.
- Do not buy those that are yellowing, feel soft when held, or are bruised.
Benefits of Kumquats for Health
- Contains quite a lot of nutrients good for health such as fiber, protein, etc.
- Rich in natural antioxidants, good for the skin, helping the skin to be more plump and smooth.
- Contains vitamin C which helps boost the immune system.
How to preserve candied kumquat
- After completion, it is best to put it in a glass jar, seal it tightly, and store it in the refrigerator.
- At the same time, keep it in a cool place, avoiding exposure to high temperatures or humidity.
- When enjoying, you should use a clean spoon or chopsticks to carefully scoop some into a bowl so that the remaining portion in the jar is not affected!
See more:
With just a few simple steps, you have completed 2 how to make kumquat (quất) preserved with rock sugar and granulated sugar that is incredibly simple and easy to make as a meaningful gift for teachers on November 20th. Hurry up and save this recipe and show off your skills!
