Preparation:

1. Wash and peel off the purchased mustard pimples. The larger mustard pimples can be cut in half.

2. If you want to use pepper and aniseed, boil them together with appropriate amount of water before adding water, and let them cool for later use. If you don't use pepper and aniseed, use clean water directly, but it's best not to use tap water, because tap water in China can't meet the standard of direct drinking.

Pickling method 1 of northeast mustard pimple

Soak the processed mustard pimple in clear water for two days, changing the clear water two or three times in the middle, then take it out and put it directly in the pickle jar. Put a layer of mustard pimple and sprinkle a layer of salt evenly, and sprinkle a layer of salt evenly on the top after all.

after pickling for two days, fill the pickle jar with water, then press clean stones and other heavy objects, and cover it slightly to prevent dust from falling in.

Method 2 for curing mustard pimples in Northeast China

Put the treated mustard pimples in a clean basin, sprinkle with salt and marinate for four or five days until the mustard pimples come out of the water, then put them in a pickle jar, then fill the jar with clear water and press on a heavy object, and cover it to prevent ash from falling.

Supplementary note:

1. Use as much pepper and aniseed as you like, or just use salt to pickle mustard bumps instead of pepper and aniseed.

2. Pickling mustard bumps is different from pickling northeast sauerkraut. You must put a lot of salt in the pickle, and then soak it in clear water to remove the excess salty taste when eating.

3. Mustard pimples can be eaten after being marinated for about a month. When spring comes, you can take out the pickled mustard pimples and dry them in the sun, so that they won't go bad after being preserved for a year or two, and then soak them in water when eating.