Introduction to bayberry (Chinese bayberry, Morella rubra) pickling methods and other ways to eat them

I. Pickling methods

1. Prepare the bayberries, selecting plump fruits with thick flesh; you also need to prepare the container for pickling, as well as salt, sugar, clean water, etc. Once everything is ready, you can start pickling.

2. Wash the bayberries clean, then drain off the water and place them in the container. Add salt and stir to ensure it is mixed evenly. Leave to pickle for a few days so the water in the bayberries seeps out. When the pickling time is up, take the bayberries out and rinse them clean with clean water; a single rinse will not get them fully clean, so repeat several times. While washing, you can sort through the bayberries and remove the spoiled ones.

3. Add sugar and cold water to a pot and boil the sugar down until it becomes a syrup, then add the bayberries to absorb the syrup. Leave them to pickle in the syrup for one day, and once done, put them out in the sunlight to dry.

II. Other ways to eat them

There are many ways to eat bayberries; the simplest is to just wash them and eat them raw, which is quite convenient. You can also make them into bayberry jam to spread on bread, or make bayberry wine, canned bayberries, etc. You can choose how to eat them according to your own preference.