Put the cut mustard knot in the sun to dry, and then put it away when it is 80% dry. When you put it directly into the pickle jar, prepare a proper amount of pepper and dried pepper, garlic and ginger, wash them, control the water, and put one catty of salt. For three jins of mustard knot, the salt will last for several years. When to eat, take a slice and soak it in cold water for a while, so it's not too salty. Soak it in sesame oil and mix it with it. It's delicious. There is this mustard knot in one's heart in making eight treasures and pickles.
Mustard pimple is a green and original ingredient, which is very healthy. Pickled mustard pimples are very appetizing. We usually use them for dinner or with porridge. They are all very good. Buy fresh mustard pimples, put them in a pot and soak them for a while, then scrub them with a brush, remove them and control drying. The bought large grain salt is boiled in water and cooled (the ratio of pimple to salt is 5: 1.5). Put the mustard knot in one's heart in the jar and add the cold salt.
Mix the boiled water with wine and salt, pour it into the jar, pour the washed mustard pimple while it is hot, and take it out for five seconds (the purpose is also to kill the miscellaneous bacteria on the surface of mustard pimple). Don't let the boiled water boil. After the water in the jar is cool, add mustard pimple until it is placed at the top of the jar or all mustard pimples are placed. After that, you need to press a clean pebble on the jar. This can be left for a month or more.