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Tamarind pickled sweet and sour sugar is a delicious condiment that adds a tangy and slightly sweet flavor to a variety of dishes. The rich, earthy taste of tamarind combined with the perfect balance of sweetness and sourness makes this unique concoction a favorite among many food enthusiasts. However, one challenge that many face when making tamarind pickled sweet and sour sugar is preventing it from darkening during the process. The darkening not only affects the visual appeal of the pickle but also alters its taste and consistency. In this guide, we will explore a simple method that allows you to successfully make tamarind pickled sweet and sour sugar at home, without any undesirable darkening. Whether you are a novice or an experienced home cook, this step-by-step approach will help you achieve a vibrant and flavorful tamarind pickle that will elevate your culinary creations. Let’s dive into the art of preparing tamarind pickled sweet and sour sugar without darkening, right in the comfort of your own kitchen.
Sugar-soaked tamarind attracts many people by its unique combination of sour and sweet flavors. Let’s find out how to make simple sugar-soaked tamarind at home with Thptlaihoa.edu.vn!
Prepare
20 MinutesProcessing
30 MinutesFor
3-4 people
Ingredients for making pickled tamarind with sugar
- 1kg of raw tamarind.
- Water.
- Seasoning: Salt, yellow sugar.
Good tip: To choose delicious tamarind, you should choose fresh, round, firm, similar sized tamarinds .
How to make sweet and sour tamarind
Step 1Preliminary processing of tamarind for soaking
After buying tamarind, you wash it thoroughly with water 2 times. Next, you blanch tamarind in boiling water for about 1 minute to make it easier to peel tamarind . Then, you put all the blanched tamarind in a bowl of cold water until the tamarind is completely cooled, then remove the tamarind.
Next, prepare a new bowl of water and add 3 tablespoons of salt to it. You peel the tamarind and then soak it in a bowl of salt water for about 15 minutes to avoid darkening the tamarind as well as reduce the acidity of the tamarind. After soaking, you wash the tamarind 3-4 times with water to remove the salt completely and wait for the tamarind to drain.
Hot Tip: To make it easier to peel, first strip the two sides of the tamarind’s fibers and then use a knife to peel the tamarind , use the tip of the knife to make a slit along the body of the tamarind to get the seeds.
Step 2Make tamarind sugar water
You prepare the pot, then put in it 500g of yellow sugar and 1 liter of filtered water and cook until the sugar is completely dissolved , the sugar water boils, then turn off the stove.
Step 3Make tamarind pickle sweet and sour
You prepare 2 glass jars with clean lids, put the drained tamarind in so that the tamarind stalk is facing up. You should arrange the tamarind very fully so that when you pour the soaked water into the tamarind, it will not float up.
After the soaking water has cooled completely, pour it into the jar, being careful not to overfill it. When tamarind has been soaked for 3 days, it can be eaten .
Note: The jar used to soak tamarind needs to be rinsed with clean, dry water so that the tamarind is not damaged.
See more: 4 ways to make sweet, sour, and delicious tamarind jam
Step 4Finished product
So, the tamarind dish is finished with sugar. With just a few steps, you have a delicious and delicious snack for the whole family!
Enjoy
Sugar-soaked tamarind has an eye-catching yellow color, crispy when eaten, keeping the sour taste of tamarind and the sweetness from the sugar. You can use it with chili salt to enhance the flavor of this dish.
Above is how to make ripe tamarind soaked in sweet and sour sugar without darkening, simply at home that Thptlaihoa.edu.vn has synthesized. Hope this information is useful to you. Good luck!
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In conclusion, making tamarind pickled sweet and sour sugar without darkening is a simple and achievable task that can be done at home. By following a few key steps, such as extracting the pulp properly, using the right proportions of sugar and tamarind, and storing the pickled mixture in airtight containers, you can enjoy a bright and tangy tamarind pickle that retains its original color. With a little patience and attention to detail, you can easily create this delightful condiment to enhance the flavors of various dishes. So go ahead, give it a try, and elevate your culinary creations with homemade tamarind pickled sweet and sour sugar!
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