Ingredients: mustard, salt, cold water, high-alcohol liquor, pickle jar.
1, remove the stem of mustard, clean it, and control the water slightly for later use.
2. Prepare a pickle jar, glass jar or ceramic to pickle vegetables (be sure to clean them, dry them and put them in the sun for sterilization or scald them with hot water. In short, there can't be a drop of raw water.
3. Prepare a large pot of water and bring it to a boil. Put a proper amount of prepared mustard into boiling water (that is, blanch the mustard), then remove it, drain it and let it cool for later use.
4. Spread a layer of boiled mustard on the bottom of the jar, sprinkle a layer of salt, then put a layer of mustard and a layer of salt in turn. About three floors, we need to press them. Continue a layer of mustard, a layer of salt, and cycle in turn until it is completed.
5. After the mustard is paved (the last layer of salt is a little more), press a stone on it, then pour in boiled mustard water (let it cool) or cold water (just like mustard, or a little less than mustard, because some water will come out during the pickling process), and then sprinkle some high-alcohol liquor on it to prevent white hairs from growing during the pickling process, and cover the jar and seal it.
Eat it after 20 days, otherwise the excess nitrite has not completely evaporated, which is not good for your health. )
(During the whole curing process, do not touch water and oil, and the proportion of salt is 3%-5%)