Pickled salted plum apricots
Wang Henian
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Apricot fruit
In the Qing Dynasty, the production technology of candied fruit such as plum and apricot was more mature. Qing Li Huanan's "Record of Awakening the Garden" records the production method called "pickled salted plum apricot" at that time:
Salty plums
When the plum and apricot are ripe, choose their yellow and large flesh, each pound with salt four or two, first put some water, the salt and plum, apricot together in the basin, with the hand in one direction to stir, so that the salt into the degree. Stir it from time to time every day, and do not break its skin. Gently press the top with an object. Three days later, in the storage urn, when sick, eating this fruit is particularly wonderful. If you want to dry it, you must add salt to 225 yuan per kilogram, pickle and press for six or seven days and then take it out to dry, and use the object to flatten it at night.