Roselle is one of
Hibiscus family. In Malay we called asam belanda and 洛神花 (Luo Shen Hua) in Chinese. Fresh roselle has high
content of Vitamin C along with vitamin D, vitamin B1, vitamin B2, and vitamin
B2 Complex, Vitamin A, Niacin and Calcium. Refer here for more info.
I know about roselle from my MIL. She has many roselle plants in her Orchid
Nursery. The fresh roselle is commonly use in preparing drinks. I am amazed
with the bright red colour and taste. It tastes similar to Ribena.
Do you know that fresh roselle
can make into pickle too? It only involves blanching and storing! A lot easy
than making into jam! You might wonder what to do with pickled roselle? According
to Carol (recipe source) it can be eaten as snack. Surprisingly this pickled
roselle has crunch texture as you munch! I can't eat more than one as too sweet
:P Besides munching the roselle syrup from the pickled is great in preparing
drinks. Just dilute the syrup in water and is ready to go! For bakers like me
definitely not forget using it in making desserts.
Before I sharing recipes on using pickled roselle let see how to prepare it. Got to be patient as it
needs 3 days for the pickled to mature.
Adapted and slightly modified from
Carol
Pickled Roselle
Ingredients :
250g fresh roselle (after separate from the central seedpod)
40ml lemon juice, from 1 lemon
300g sugar (divide into 2 portions, 150g each)
Methods :
1. Make a cut (about 3cm) at
bottom of seedpod. Push seed out and keep the red fleshy calyx (try keep whole
calyx).
2. Wash the red fleshy calyx till clean.
3. Bring a pot of water to boil. Add in clean red fleshy calyx and blanch for
about 5-6 seconds. Remove and drain. Leave aside to cool.
*Important not to blanch too long as it will lost the crunchiness of the
pickled roselle.
4. In a mixing bowl, add in cool
calyx together with lemon juice and half portion of sugar (150g). Mix gently to
combine.
5. Prepare a clean jar. Add in mixture of calyx. At the top, add in the
remaining portion of sugar (150g).
6. Close the lid and leave the jar at room temperature
for 3 days before refrigerate.
*turn over the jar each day to ensure all the calyx is fully covered with sugar
syrup.
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Thank you for linking up, Vivian. The color you have here is stunning!
ReplyDeleteLove roselle drinks... in Malaysia, a lot of ppl just call it "ribena plant".
ReplyDeleteWhoa very fast & easy indeed to make this pickling. I must try it out some day. Thanks so much for sharing. Have a lovely evening.
ReplyDeleteKristy
What an interesting pickle! My sister's plant has lots of fruit, will let her know about this! Thanks for sharing!
ReplyDeleteI have never heard of roselle before, but what an intense color! And it's so simple to pickle these... Thanks so much for sharing, Vivian!
ReplyDeleteTry to top this crunchy pickled roselle on top of cheesecake , very presentable and nice to eat .,
ReplyDeleteThat is such a clever idea Vivian. I used to plant roselle in my backyard for herbal tea. It very acidic. Now I know what else to make. Thanks for sharing!
ReplyDeleteHi, do know how to make dried roselle like what cosway sell?
ReplyDeleteHow long does the pickled rossel
ReplyDeletelast in the fridge?