Ingredients: mustard knot 10 kg, coarse salt 1 bag, appropriate amount of pepper and appropriate amount of water;

Step 1, prepare a proper amount of mustard bumps, clean them in advance, and cut off the older parts. After cleaning, put them on the balcony to dry the water on the surface to ensure that there is no raw water;

Step 2, prepare coarse-grained salt specially used for pickles, put a whole bag of salt into the pot, add a handful of pepper grains, and add a proper amount of water at the same time, and start cooking until it is boiled, and then turn off the heat when the salt is completely melted in the pot;

Step 3, airing until it is completely cooled, preparing a container for holding mustard pimples, pre-sterilizing it, and ensuring that there is no water and no oil, and filling the mustard pimples with water control into the container;

Step 4, at the same time, pour the pre-cooked and cooled salt and pepper water, and the dosage should not exceed the mustard knot. After all of them are put away, add a lid and put them in a cool and dry place;

Step 5, marinate for almost a month, and you can eat the mustard pimple. Remember to use water-free and oil-free chopsticks when taking it, and keep the rest sealed and eat it as you take it.