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Tamarind pickled sweet and sour sugar is a delightful condiment that beautifully balances the flavors of tanginess and sweetness. Seeked after for its unique taste and versatility, this condiment adds a touch of zing to an array of dishes. However, many people struggle with a common issue when making tamarind pickled sugar at home – it tends to darken during the preparation process. But fear not! In this guide, we will explore a simple and effective method to create tamarind pickled sweet and sour sugar without the unsightly darkening. Whether you plan to elevate your cooking or simply enjoy this delectable condiment on its own, mastering this technique will surely impress your taste buds and leave you craving for more. Let’s dive into the process and unlock the secret to achieving a perfectly light and vibrant tamarind pickled sweet and sour sugar right from 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 Tnhelearning.edu.vn!
Prepare
20 Minutes Processing
30 Minutes For
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 .
Ingredients for making pickled tamarind with sugar
How to make sweet and sour tamarind
Step 1Preliminary processing of tamarind for soaking
Preliminary processing of me
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
Prepare the soaking 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
Soak sweet and sour tamarind with sugar water
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!
Tamarind products soaked in sugar.
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.
Sugar-soaked tamarind has an eye-catching yellow color
Above is how to make ripe tamarind soaked in sweet and sour sugar without darkening, simply at home that Tnhelearning.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 can easily be done at home with a few simple steps. By following the method mentioned above, which involves soaking the tamarind in warm water, straining and squeezing out the pulp, adding sugar and vinegar, and letting the mixture simmer until it thickens, you can successfully create a delicious and tangy tamarind pickled sweet and sour sugar. The key to prevent darkening is to ensure the tamarind pulp is effectively strained and squeezed to remove any impurities. Additionally, proper storage in a clean and airtight container will help preserve the freshness and taste of the sweet and sour sugar. With this homemade recipe, you can enjoy the unique flavors of tamarind in your favorite dishes, all while impressing your friends and family with your culinary skills.
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