Pingyao Wine-Soaked Jujubes

Pingyao Wine-Soaked Jujubes

　　Wine-soaked jujubes, also known as drunk jujubes, are made by soaking ripe red jujubes in white liquor. It takes about a month from production to when they’re ready to eat. These jujubes not only retain the color and shape of fresh jujubes but also blend the aroma of the fruit with that of the liquor—resulting in a fragrant, mellow, sweet, crisp taste with a unique flavor. They are a popular treat served to guests during holidays and festivals in Pingyao.

　　 As the saying goes: “By the 15th day of the seventh lunar month, the jujubes show a red rim; by the 15th day of the eighth lunar month, they’re ready to be picked.” In Pingyao, when the jujubes ripen, people make large and small jars of wine-soaked jujubes using white liquor. To make them, the first step is selecting the jujubes—they must have smooth surfaces and no cracks. Then wash the jujubes, dry them, and set them aside until their surfaces are completely moisture-free before placing them in containers. The containers used for making wine-soaked jujubes can be glass jars left over from canned food or clay pots, but they must be thoroughly cleaned and dried. When placing the jujubes, be careful not to fill the container to the brim, as this makes the following steps easier.

　　The choice of liquor also matters when making wine-soaked jujubes. “It’s best to use white liquor with an alcohol content of 50% or higher, as this speeds up the penetration of alcohol into the jujubes and improves the taste.” The recommended ratio of jujubes to liquor is 3:1 (i.e., three pounds of jujubes to one pound of liquor).

　　After all the liquor is poured into the jar, seal the opening tightly with plastic wrap, then put on the lid and screw it on firmly. Tilt the jar at about a 45-degree angle, gently shake it, and ensure every jujube is coated with liquor. The jar filled with jujubes should preferably be kept in a cool place at home. Make sure it is tightly sealed without any air leakage, and in about 15 days, the jujubes will be properly “drunk.”

　　 When eaten, they offer a pure jujube flavor with distinct wine notes, large size, thin skin, small pits, thick flesh, attractive color, sweet and refreshing taste, and rich nutrition.