Salt put too much lead to become bitter, the correct practice is to put 24 grams of salt per kilogram of vegetables, if you want to keep longer, put 30 grams of salt, the practice is as follows:

Preparation of materials: 5000g of mustard greens, 240g of salt, 100g of sugar

One, the large mustard greens cut, break the leaves, washed.

Two, a piece, placed in the sun to dry.

Three, after a day in the sun mustard, has dried up all the water.

four, into the pot, sprinkle salt powder and sugar, 6000g of vegetables into 250g of salt.

fifth, into the boiling water, boiling water, the amount of water can be able to not over the mustard greens, cover the pot. Cooled and packed into jars to pickle.

Six, 10 days later, the pickle is good.