Annual pickled mustard season, every year in the fall and winter, the village households will pickle a variety of pickles, pickles easy to store, in the winter when the fresh vegetables are less, these pickles used with steamed buns white porridge, it is really appropriate, our family favorite is pickled mustard, at present we are this side of the market, mustard is a large number of market season, fresh mustard juicy, the price is also very cheap. The price is very cheap, only 50 cents a catty, 20 dollars can buy a big bag, pickle them up, you can eat until next spring.

Pickled mustard taste particularly sour and crisp, coupled with its own unique flavor, eat up a particularly fragrant meal, while mustard nutrition is also very rich, rich in vitamins, eating habits vary, pickling methods vary, pickling, some people like to add cooking oil, some people add some sugar, in fact, do not have to, today to teach you a delicious pickle! mustard method, mustard pickling, teach you to do more than one step, crispy and sour special rice, than directly pickled strong.

Step 1, bought fresh capers, more cleaning, and then brush, as far as possible, the capers surface sludge brush clean, and then placed in a sunny place, drying for two days, to remove some of the water inside the capers, mustard pickling, teach you to do more than one step, crispy and acidic special rice, stronger than direct pickling.

The second step, the following steps to make the marinade, modulation of marinade, some people like to put oil, some people like to put sugar, in fact, this is not right, to prepare a large pile of ginger, cut it into slices of ginger, in addition to the preparation of the leaves, star anise, pepper a little. I pickled today is 15 pounds of mustard greens, the amount of pepper a small handful, 8 Angle 5, 4 pieces of fragrant leaves, you can according to their own amount of pickling to match the appropriate seasoning.

The third step, the pot of boiling water, pour the appropriate amount of salt, and then ready to pepper anise leaves into the pour, cover the pot, cook on the lid for about 2 minutes, the flavor of the seasoning to cook out, turn off the fire to cool and spare. The material juice only need to add salt, so that the mustard pickled out of the more crisp, added sugar and oil, but affect the taste of mustard.

The fifth step, prepare a water-free oil-free glass containers, first with boiling water, and then dry, clean and sanitary containers can make the mustard storage time longer, not easy to deteriorate, the dry mustard into the container, and then pour just adjusted to cool the material juice, pickling water do not have to add too much water, because the mustard in the pickling process of salt will pickle a lot of water. Surface and then pour some edible salt, sealed with a lid, moved to a cool, dry place, 15 days after you can eat.

Mustard greens are placed in the sun for a few days before pickling. Remove some of the water from the pickles. This allows the pickles to absorb the flavorings during the pickling process. It makes the pickles more sour and crispy and flavorful. With this extra step, the mustard greens are crispy and delicious. Modulation of pickling sauce, only need to add salt, pickled out of the chestnut is particularly tasty, add oil or sugar pickling, not only mask the original flavor of mustard, but also make mustard not crisp enough, pickled mustard not only can be eaten with buns, steamed buns and thin rice. Can also be used to stir fry, are very good. Friends who like to eat pickled mustard, you may want to try this method at home. The pickled capers are especially sour and crisp and fresh.