The first step: first of all, the pits of the mustard greens peeled off the outer skin, because of those pits are hidden soil, pickled vegetables should never have soil, so it has to be peeled off, the mustard greens themselves are relatively hard, to use a steel wire ball scrubbed clean, the smooth outer skin does not need to be peeled off, it is very tasty, go to the root to remove the leaves, and the leaves. Wash and dry.
Mustard leaves we also wash and dry. I lay the leaves flat on the table and use an electric fan to help dry them. Otherwise, it dries too slowly, and I'm worried about getting it dirty when I put it outside.
Second step: 10 pounds of mustard put a catty of salt in the ratio of 10:1, this experience is pickles for many years of my fourth aunt told me, in the past, my family's pickles are all the fourth aunt, pickled mustard first without adding water, mustard directly into the pickle jar, a layer of mustard, a layer of salt, salt do not pour directly on the dry pickle 5 days after the mustard out of the water basically over the mustard, the rest of the salt to join, so mustard! will not be wrinkled, as a child pickled mustard is not required to add other seasonings, you can also put some pepper grains to add more layers of flavor, so that pickles are more delicious some.
The third step: pickled mustard should be placed in a dark place outdoors in the ventilation, turning once a month, the cold weather in winter does not turn it does not matter, if you need to turn it often in summer, the picture above is pickled for a month after the appearance of this time you can eat, we are generally fall and winter pickling, spring and then take out to eat, cut into shredded with chopped green onions, taste of freshness, sesame oil, cold, appetizer, rice. Pickled more, will be cut into shredded mustard or thinly sliced, while the summer before drying put away, fall and winter can be steamed and eaten, or fried shredded pork are very fragrant.
Pickled mustard, direct salt pickle on the wrong, so do 30 days to eat, fresh and crispy flavor without bitterness, focus: pickled mustard mainly to pickle through the mustard in the mustard flavor completely volatile to eat only crunchy and tasty, if pickled is not difficult to eat, salt can not be poured into a sub-pouring, the amount of salt can not be less, can not be super, less easy to be bad, super mustard is prone to pickled to become shrinkage wrinkled! The taste is not good.