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 color and taste. It tastes similar to Ribena.
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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