1, take15kg of potherb mustard, 0.5kg of salt, 5-7 heads of garlic, 50g of pepper and 2 red peppers. Wash potherb mustard with clear water, cut off roots, remove yellow leaves, and dry in the shade in a ventilated place until the whole potherb mustard leaves are a little wilted. Cut potherb mustard into small pieces of about 1 cm and put them in a basin for later use.

2. Cut garlic, ginger and pepper into fine powder, put them into a basin filled with potherb with pepper and salt, stir well, and then knead them by hand until potherb becomes dull. Put the mixed potherb mustard into the jar, then pack it with the height of 10 cm, then compact it until it comes out slightly, and then compact it until it is completed one by one.

3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheets and put it in a cool place, and you can eat it in about 20 days. The wild vegetables pickled in this way are fresh, crisp, spicy and unique in flavor.

In order to keep wild vegetables fresh and not spoiled, it is best to use a pair of special chopsticks when picking vegetables and seal the jar mouth after picking vegetables.

In our place, every winter, everyone marinates some sherry. Pickled pickles are very delicious whether fried with meat, boiled fish or scrambled eggs.

But I want to remind you here that pickles are delicious, but you can't eat too much. My family's three mouths are generally pickled 10- 15 kg.

A friend of mine just pickled pickles this year. She didn't wash it (you don't have to wash it), but put it in the jar layer by layer. (Her house is a jar) It took 10 days to turn over the jar, and many dishes were rotten at this time. Remember, when the water comes out, you must put it in the jar. We had to rummage through the cans every day for the first two days to get rid of the spicy taste.

In addition, the choice of sherry red is also very important when pickling vegetables. You must choose to bid. This is delicious.

Tool materials:

Chinese/leafy mustard

Salt.

Steps/methods

0 1

Bought sherry red

02

When you pinch the root of red snow with your hands, it will come out and break easily, so the dish is tender.

03

Remove the yellow leaves.

04

Wash under the pool

05

Leave it in the sun for a day.

06

Take the vegetables home at night and sprinkle a layer of salt on each layer. The ratio of vegetable to salt is 10: 1, which is not easy to spoil, because it will be eaten next spring.

07

By the next morning, some vegetables have been salted out, and then pour the upper and lower vegetables, which will make it easier to get out of the water.

08

By the next night, a lot of water had been poured out of the plate, so it could be put on the altar.

09

Wash the jar in advance and deduct it for one day.