Common medlar pickles

To make pickled pickles, it is advisable to use fresh, high-quality pickles of one size to have a beautiful and picky pickle.
First, wipe the gloss, wash thoroughly and dry with a clean cloth.
Select a suitable pot, pour the vinegar as stated and put on a gentle heat.
Separate the kernels of the sourdough and add it to the pot of vinegar and allow it to boil for a few minutes over medium heat until the vinegar boils.
After a few minutes, remove the pot from the heat and allow the vinegar and Indian sauce to cool slightly.
Then pour the mixture of Indian syrup and vinegar through the strainer and pour again into the pot.
At this point, add the potatoes to your pot.
Allow the pot to heat for a few minutes until the solution is slightly thickened.
Next, add the sugar to the ingredients and let the sugar dissolve well in the vinegar.
After a few minutes, the pickle reaches sufficient concentration; remove from heat and allow your pickle to cool completely.
Finally, add some salt and pepper powder to your pickle and stir gently. (Be careful not to crush the gills while stirring.)
Finally, pour the pickles into a glass container and store in the refrigerator.