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Pickled tubers, with their tangy and zesty flavor, have been adored by food enthusiasts for centuries. The traditional method of pickling involves using vinegar, which not only gives the tubers their signature sourness but also acts as a preservative. However, for those seeking alternative options, there is an exciting development in the culinary world – a new way to make sweet and sour pickled tubers, without relying on vinegar. This innovative approach aims to create a delectable and unique taste experience, providing a fresher and more nuanced flavor profile while still retaining the cherished qualities of traditional pickles. In this article, we will explore this exciting variation on pickled tubers, uncover the secrets behind its preparation, and discover how you can enjoy the delightful taste of sweet and sour pickled tubers without using vinegar. So, let’s embark on this journey of culinary experimentation and savor the enticing flavors that await us!
When salting, people often use vinegar to salt. In this article, you will learn more about a new way of salting the palanquin without using vinegar, but the palanquin is still delicious, chewing is still vibrant, sweet and sour!
Ingredients for making sweet and sour pickles without vinegar
- 1 kg palanquin
- 160 grams of salt (for washing the palanquin)
- 1 teaspoon alum
- 4 liters of water (for soaking the palanquin)
- 3 teaspoons granulated salt
- 1 teaspoon white sugar
- 1.5 liters of water
- Chili (if you like spicy food)
- Glass jars soaked in palanquin
How to make sweet and sour pickled tubers without vinegar
Step 1: Prepare the palanquin
Wash the palanquin with water to clean the soil. Dissolve 160 grams of salt in 2 liters of water. Soak the palanquin with salt water for about 12 hours . After that, wash the palanquin with cold water several times so that the palanquin is no longer salty.
Dissolve 1 teaspoon of alum in 2 liters of water. Soak the palanquin in alum water for 3 hours . Then, take out the palanquin, wash it with water several times to remove alum. Bring the palanquin after washing to dry in the sun.
Cut off the roots and leaves of the palanquin. Peel off the outer skin of the palanquin. We get white palanquins.
Step 2: Make water to soak and soak the palanquin
Boil 1.5 liters of water. After the water boils, add 3 tablespoons of granulated salt and 1 teaspoon of white sugar, stir until the salt and sugar dissolve. Turn off the heat and let the mixture cool.
Place palanquin and chili (if you like) in the jar. Put sugar water in the palanquin . Use a white net or a bag of water to cover it so that the palanquin does not float.
If it’s hot, you only need to soak the palanquin for about 3-4 days , if it’s cold, you should soak the palanquin for about a week. The finished product is a crispy white palanquin jar. Crispy white palanquin, sweet and savory, full of Tet atmosphere when eaten with banh chung and banh tet.
Let’s start making delicious palanquin jars for the family for everyone to enjoy on the first day of spring!
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In conclusion, the development of a new method for making sweet and sour pickled tubers without using vinegar has proven to be a successful and appealing alternative. By substituting vinegar with various natural ingredients, such as citrus fruit juices and spices, the pickled tubers maintain their characteristic tangy and sweet flavors while offering a unique twist. This innovative approach not only caters to individuals with vinegar sensitivities or preferences, but also introduces a fresh and delightful addition to the pickling world. With the newfound flexibility in ingredient selection, food enthusiasts can experiment and adapt this new method to suit their personal taste preferences while still enjoying the deliciousness of sweet and sour pickled tubers.
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