A new way to make sweet and sour pickled tubers, still delicious without using vinegar

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

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.

Finished product

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!

See more:

>> The secret to peeling the papaya root and how to salt it to be crispy, white and delicious

>> Make pure white sweet and sour palanquin, eat forever without getting bored for Tet

>> From A to Z how to salt crispy white papaya tubers, delicious in the right way

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