PICKLED SWEET AND SOUR ROOTS STILL WHITE AND CRISPY FOR 1 YEAR, 2 easy ways to make without alum, without sun exposure

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Huỳnh Kiệt Cà Mau

Published on Premiered Jan 2, 2024
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PICKLED SWEET AND SOUR SALTED SALTED ROOTS FOR 1 YEAR STILL WHITE AND CRISPY, 2 easy ways to make without alum, without sun exposure. Ingredients: 2kg pickled onion 600g sugar 250g vinegar 250g filtered water to soak pickled onion: wash pickled onion with lots of water, soak in 3 liters of water 200g sugar (1 cup) 100g salt (half a cup) 400g vinegar (2 cups) soak overnight or 12 to 15 hours ☘️ Pickled onion overnight, wash clean, cut off roots, peel off pickled onion and drain. Clean pickled onion until 1.5kg, divide into 2 ways to make method 1: 750g pickled onion 300g sugar, mix well and put in jar, jar. Put the remaining sugar on top, cover tightly with glass. This method takes from 10 days to 2 weeks to ferment and store in the refrigerator after it has fermented slightly sour. Method 2: 750g pickled onions, 300g sugar, 250g vinegar, 250g filtered water, boil and let cool. Put the pickled onions in a jar. Pour the cooled vinegar and sugar water into this method. After about a week, you can eat it. Store it in the refrigerator. My 2 methods are after the pickled onions have absorbed the delicious sour taste. Store it in the refrigerator and eat it for 1 year. It will still be white, crispy and delicious.

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