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How to pickle carambola without mildew

Ingredients and containers should be dry. Use a clean container and spread a layer of salt at the bottom of the container to prevent moisture accumulation and mildew of carambola. The ratio of salt to sugar should be appropriate. Normally, the ratio of salt to sugar is 1:1, but it can be adjusted according to individual taste. The pickling time should be mastered well. Too long pickling time will make carambola too salty, while too short pickling time will lead to carambola mildew.

In the saltwater pickling method, the sour carambola is first pickled with about 8% salt solution. Then take the washed carambola out of the salt solution and cut off the edges and corners of each carambola with a knife. Then cut it longitudinally in half and marinate it with dilute salt water for more than ten days. When pickling, in order to achieve the purpose of pressure, the stone should be put on the fruit surface to prevent the sour carambola from mildew and rot. Then expose them to the sun until salt frost appears on the surface to seal and package them.

Use pressure on the fruit face when preservation to avoid moldy fruit rot. Then expose until the eye cream wraps the surface of the sun when you can. Another method is based on the dry curing system as the raw material weight of 20% salt, in VAT or large pool, with salt about 1-2 cm thick, the best cushion of the first primary salt, and then add raw materials, can be the whole fruit, not treated. The salt layer of this material layer, adding a salt layer and pressing it with stones.

How to pickle carambola pickled carambola pickling method

First of all, wash the carambola, cut the edges of the five corners of the carambola with a knife, cut to the center, and then break it with your hands. After cutting all the carambola, sprinkle a little salt on the carambola and marinate for an hour or two. Put enough sugar, about 24 hours later, the soup will be produced by itself, the soup can be soaked in water to drink, very cool and delicious, so that the sour carambola is ready.

Brine pickling method, prepare 5% to 8% salt solution to pickle carambola. It is best to cut off the edges and corners of the sour carambola after harvest, cut it in half longitudinally, and marinate it with dilute salt water for more than ten days. When pickling, use stones to put pressure on the fruit surface to prevent the fruit from mildew and rot.

Prepare 4 carambola. Wash the surface of carambola gently to avoid crushing the flesh. Cut off both ends and set aside. First put a slightly higher cup in the middle of the plate. Take a carambola, the first knife cross-cut a slice about 5 cm thick, but do not cut it so that it is attached to the hard skin, follow the fifth knife, cut and pull at five corners in sequence, and then place it on the cup to make the five-star piece fall on the edge of the cup.

Directly salted and dried. Ready-to-eat pickled carambola: wash and slice the carambola, then marinate it with salt to remove some moisture. After pouring out the salt water, add sugar, minced garlic and licorice powder and marinate for several hours.

Pickling method of wild carambola

1. Cut the carambola into pieces according to the shape of the pentagram, about the thickness of 5cm. Add salt and sugar, mix well, marinate for 10 minutes, and you can eat.

2. First of all, we need to clean the carambola, cut the edges of the five corners of the carambola with a knife, cut to the center, and then break it with our hands. Then cut all the carambola, sprinkle a little salt on the carambola and marinate for an hour or two. Put enough sugar, more nothing, carambola has water. Almost every carambola is coated with sugar. If you want it to be sweet, you can put it again.

The first step is to wash the carambola with salt water and cut off the skin on the edge with a kitchen knife. Then use a kitchen knife to cut the carambola and set it aside. Use a toothpick to remove the seeds of carambola. After removing the seeds, mix well with salt, light soy sauce and chili sauce and marinate in the refrigerator for 2 days. It can be tasted in 2 days, and it is finished.

4. After pickling the carambola in salt water, soak the carambola in warm water, then wash it with clean water several times. The pot is hot, add a lot of salt and water, then add carambola, cook slowly over low heat, until the carambola becomes dry and flat and feels hard, you can turn off the heat and pour out the carambola. After cooling, put the carambola and its occupation in a sterilized container and keep it sealed.

The method and steps of pickling carambola

1. First rinse the carambola under tap water several times and rinse the surface dirt clean. Put the carambola in a clean dish basin and add tap water, which is just over the carambola. Add some edible alkali (5 to 10 grams) to the water, stir it slightly and mix it evenly. Be careful not to put too much. Soak the carambola in water with edible alkali for about 10 minutes. Rub the carambola gently so that most of the dirt can be washed off.

2. Prepare to soak wine: fresh carambola and clean glass containers are needed to soak sour carambola. First choose a suitable glass container, wash it and then disinfect it at high temperature. Then choose some fresh and flawless sour carambola, wash it, cut it horizontally into pentagram slices, the thickness is not too high, it is best to keep it at about 1 cm. Next, remove the seeds for centimeters with a small fork.

3. The simplest method of pickling sour carambola is as follows: material: sour carambola: 200g, salt: 20g, sugar: 30g, water: 300g step: wash sour carambola and remove the stalk on carambola. Cut the sour carambola into small pieces or thin slices and choose the cutting method according to your preference. Prepare a clean container and sprinkle a layer of salt on the bottom.

4. There are several ways to remove the bitterness: (1) after slicing, the carambola is cut into thin slices, soaked in salt water for 10-15 minutes, and then rinsed with cold water. Salt can neutralize oxalic acid and make carambola taste more refreshing. Boil the carambola in boiling water for 2 minutes, then remove it and soak it in cold water for 1-2 minutes. Hot water can destroy oxalic acid crystals, while cold water can make oxalic acid dissolve more easily.

Pickling method of dried carambola

To choose mature, no insect bite, no rotten carambola. Wash the carambola and drain. Cut off the head and tail and cut it vertically, and remove the stem and seed inside. Marinate with the right amount of salt for an hour. Pour out the salt water and marinate with the right amount of sugar for an hour. Pour out the sugar water. Preheat the oven, put it on a baking pan or net, bake at 200 degrees for 40 minutes.

Salt water pickling: first put the carambola in warm water to soak, and then wash with clean water several times. The pot is hot, add a lot of salt and water, then join the carambola, cook gradually over low heat, until the carambola is dry and flat, and when it feels hard, you can turn off the heat and pour out the carambola. After cooling, put the carambola and its occupation together in a sterilized container to seal and survive.

You need to soak the carambola in warm water for about five minutes, then wash the carambola with clean water for about three times and cut it into slices. Next, we go to heat the pot, then add a lot of salt and water to the pot, add carambola after the water is hot, and cook slowly over low heat. Then cook the carambola into a dry flat shape, and when it feels hard with your hands, you can turn off the fire and pour the carambola into the container.

Cut the fresh carambola into appropriate small pieces; put the white sugar and water into the pot, bring to the boil, pour the carambola into the dried carambola, stir evenly, the amount of sugar is determined according to the needs of the eater, and the water needs to immerse all carambola; turn off the heat; remove the carambola from the pot, spread it out and open it to the dryer, choose the temperature of 57 degrees Celsius and bake for two hours.

First, brine pickling method, the preparation of 58% salt solution to pickle carambola. It is best to cut off the edges and corners of the sour carambola after harvest, cut it in half longitudinally, and marinate it with dilute salt water for more than ten days. When pickling, use stones to put pressure on the fruit surface to prevent the fruit from mildew and rot. It is then exposed to the sun and can be packaged when salt frost appears on the surface.