How to pickle carambola

Carambola is very popular in summer. Carambola can be eaten raw or pickled, which has the functions of quenching thirst, clearing away heat and toxic materials and helping digestion. Next, I will introduce you to the method of pickling carambola:

1. Select carambola with good skin appearance, clean it, dry it, and then cut it into small pieces.

2. Wash and disinfect the container of pickled carambola and dry it.

3. Put the carambola into a container, add proper amount of salt and mix well, marinate for one night, and pour off the water.

4. Add a proper amount of sugar and 2 bottles of white vinegar and mix well. Seal the mouth of the container and marinate for about four days before serving.

Tips:

1. Because the weight of each carambola is different, I didn't weigh it when I pickled it myself, so the amount of sugar depends on the amount of carambola.

2. White vinegar can make carambola difficult to deteriorate and delicious.

3. Self-made pickled carambola should be eaten as soon as possible and cannot be preserved for a long time.

Selection method of carambola:

1, look at the color: Yang Taoqing is a little yellow, so the fruit is neither soft nor hard, and it tastes just right.

2, look at the shape: choose carambola, don't choose grotesque, choose pentagonal.

3, look at the peel: the peel is shiny, the carambola will overflow nutrients after fully absorbing light, forming a layer of wax in the peel, and the peel is not damaged and cracked.

4, look at the edge: look at the edge without bumping, relatively complete.