| 摘要 |
In a method of preserving sweet-acid mixtures of natural produce, such as fruit and/or vegetables, especially gourds such as melons, pumpkins and cucumbers, 5-20 g iodide-free salt, 5-30 g sugar, depending on the sweetness of the natural fruit, 5-20 g vinegar and 1-3 pinches of pepper per liter are added to the corresponding juice or water used for making up the liquid fraction. Method of preserving sweet-acid mixtures of natural produce, such as fruit and/or vegetables, especially gourds such as melons, pumpkins and cucumbers, involves making up the liquid fraction with the corresponding fruit juice and/or water, boiling or finishing the mixture and transferring the warm mixture to a container with an air-tight closure. The novelty is that 5-20 g iodide-free salt, 5-30 g sugar, depending on the sweetness of the natural fruit, 5-20 g vinegar and 1-3 pinches of pepper per liter are added to the liquid. An Independent claim is also included for a mixture of water melons and liquid containing these and other additives.
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