Salted kumquats [pickling method]

Ingredients

• Kumquat 1500g
• Salt 500 grams

Steps

1. Wash the surface dirt of kumquats.

2. Soak kumquats in 100 grams of salted water for 30 minutes.

3. Pick it up, rinse it and drain the water.

4. Boil a pot of water, put the kumquats in and cook until the water boils slightly and the oranges become plump and shiny (about 1 to 2 minutes). Do not cook the oranges.

5. Put the kumquats in a small basket, drain the water and let them air dry for a day.

6. Spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, then sprinkle a layer of salt, fill the jar, and seal it with the lid. (Note: The hands you hold kumquats must be dry, preferably with gloves)

7. After salting the kumquats, you can eat them when you see the kumquats soaked in salted water, but the longer they are left, the more delicious they will be. Therefore, it is recommended to store it for two or three years before starting to use it for better results. You can make a small jar every year. It is not recommended to store it in the refrigerator or in a place exposed to sunlight, as this can easily increase moisture and cause deterioration. It is best to store it in a cool and dry place.

Tips

1. Everything must be free of water and oil throughout the process, including your own hands, which must be washed and dried. If there is water or oil in the sealed jar or kumquats, then about ten to eight days after pickling, the salt will begin to slowly melt. If there is water or oil or rotten kumquats are put in, it will become moldy! If there is mold, it will affect the entire tank of kumquats and become useless.