It’s the peak buying and selling season for Mid-Autumn vegetables again, and people around me have begun to purchase autumn vegetables one after another, preparing to store them for the winter! Mustard greens are an appetizer for meals, and some are pickled at home every year.

Cut the pickled mustard greens into thin strips and mix with your favorite condiments. It can be used as a side dish with porridge on the breakfast table in winter, or it can be used to stir-fry shredded pork, which has a special salty aroma and goes with rice. I went to the morning market today and bought a few kilograms of mustard greens. The price is one yuan per kilogram, which is quite expensive among autumn vegetables! I plan to pickle some at home and save them for winter to enjoy.

How to pickle mustard dumplings

There are generally two pickling methods for mustard dumplings:

Simple and crude pickling of the whole thing

This is actually very easy It’s simple. In the past, this was basically how everyone used to pickle it.

Clean the mustard knots you bought, mainly cutting off the top and roots. Simply peel off the knots on the mustard greens to make them clean and beautiful.

Wash away the mustard lumps from the soil and place them outdoors in a ventilated place to let the wind blow out for a day or two. Make the surface of the mustard pimples soft to the touch and a little wrinkled! You can start pickling!

Usually there is a layer of salt and a layer of mustard lumps. Generally, for 10 pounds of mustard lumps, add about 1 pound of salt. It doesn't matter if you add more salt, because if you add too much salt, the mustard lumps will not rot easily.

Soak the mustard dumplings for about two hours, and discard the pickling water. Then you can put the mustard lumps into a clean and oil-free jar, place a large stone on top, and cover with a wooden lid. After more than 20 days, you can take it out, soak it and cut it into shreds for consumption!

There are also sauce tanks used in rural areas. You can put mustard lumps directly in the sauce tank for pickling, which also has a unique flavor. It’s a pity that there are fewer mustard knots like this now!

2. Cut into shreds and marinate

After cleaning the mustard lumps, rub them directly into shreds. Then add salt to remove some of the water and let it dry briefly.

Take the dried mustard greens that are not very moist, add your favorite seasonings and mix well. Put into clean canning bottles, tighten the caps and refrigerate. The marinating time of this method is short, and you can customize it according to your favorite taste. Especially suitable for home production now.

When pickling mustard pimples like this, I usually use salt to kill the water. Add sugar and vinegar to marinate, so that you can enjoy the unique mustard flavor of mustard knots, and it is particularly refreshing and refreshing. This method requires less salt. Generally, about 10 grams of salt per pound of mustard lumps is enough!

You can also use purchased ready-made hot sauce to pickle the mustard lump shreds, which is easy and delicious. .

——Things to note when making pickled mustard dumplings——

You must not use plastic containers for pickling mustard dumplings, as this will easily decompose harmful substances in the plastic into the mustard dumplings. This causes the mustard lumps to taste weird.

If you pickle shredded mustard knots, you can eat them within the first two days after being pickled. It is best not to eat it after two days to twenty days, because according to experts: "This is the time when pickles have the most nitrite, and eating them is harmful to the human body"!