Ingredients
1. Elephant apples (marum) - 30 units (about 10 kyat-tha weight)
2. Sugar - 5 tablespoons
3. Salt - a little
4. Hot water - 250 ml (1 Cup)
Method
1. Whatever glass bottle you use for pickling, it's best to sterilize it first. Soak the glass bottle you'll use for the sweet pickled elephant apples in hot water for about 30 minutes beforehand. This is like sterilizing the bottle. This will help the sweet pickle last longer.
2. Add the sugar and salt into the hot water and stir until fully dissolved.
3. Pour the dissolved sugar syrup into the bottle.
4. Wash the elephant apples, cut them in half, and remove the seeds. Then put them into the bottle containing the sugar syrup, seal the lid tightly, and store in the refrigerator. After about 4-5 days, the sweet pickled elephant apples will be ready to eat. If you stir it occasionally with a clean spoon, it can be kept pickled for up to a month.
Mix together chili powder, 1 spoon of salt, a little MSG, a little seasoning powder, and 1½ spoons of chili flakes, and dip the sweet pickled elephant apples in it - it tastes really good.
Credit: Syi Foodsgarden
