Ingredients: 30 kilograms of mustard greens, 3 kilograms of refined salt, appropriate amounts of pepper and aniseed.

Preparation:

1. Wash and peel off the skin of the mustard knots you bought. Larger mustard knots can be cut in half.

2. If you want to use peppercorns and aniseed, boil the peppercorns and aniseed with an appropriate amount of water before adding water, and let cool for later use. If you do not use Sichuan peppercorns and aniseed, just use clean water, but it is best not to use tap water, because the tap water in my country does not meet the standards for direct drinking.

How to pickle Northeastern mustard knots 1

Soak the processed mustard knots in water for two days, changing the water two to three times in the middle, then take them out and put them in directly On the pickle altar, place a layer of mustard lumps and sprinkle an even layer of salt on them. After all are placed, sprinkle an even layer of salt on top.

After marinating like this for two days, fill the pickle jar with water, put it on a clean stone and other heavy objects, and cover it slightly to prevent dust from falling in, and it’s done.

Second pickling method of Northeastern mustard pimples

Put the processed mustard pimples in a clean large basin, sprinkle with salt, mix well, and marinate for four or five days until the mustard pimples become pimples. After the water comes out, put it into the pickle jar, then fill the jar with water and put a heavy object on it, and cover it to prevent dust from falling in.

Additional instructions:

1. You can use the amount of pepper and aniseed as you like, or you can just use salt to pickle the mustard pimples without the pepper and aniseed.

2. Pickled mustard pimples are different from pickled Northeastern sauerkraut. You must add a lot of salt to the pickled mustard, and soak them in water to remove the excess saltiness when eating.

3. The mustard dumplings can be eaten after being pickled for about a month. You can also take out the pickled mustard dumplings in the spring and dry them in the sun, so that they will not go bad after one or two years of storage. , then soak it in water when eating.