Mustard 10 pounds

Salt 500 grams

Garlic 150 grams

Monosodium glutamate moderate

Chili powder 150 grams

Old vinegar 250 grams

Margar 150 grams

Sugar moderate

Yummy Mustard Bumps Pickle Practice

Mustard washed

A lot of friends asked me what is mustard, this year started to do mustard again, so on a picture, each place is called different

Our hometown are called it pimple head, there are also called mustard pimples

Cut into strips, yes thick strips, add 500 grams of salt and mix it well, pickle for more than an hour (some people say that 500 grams is too much, do not like the least salty) not less than 400 grams of salt)

Some people say they like to cut thin julienne, but I think it's still a lot of fun to eat thick strips, more chewy.

The original recipe says you can eat it after two days of pickling, but I remember that pickles are inedible from two days to twenty days, so I recommend pickling it for twenty days before eating it (and I'm holding back) Why can't you eat it when it's ready? The following tips will be written

Take an empty pot, remove the mustard greens and salt, add all the seasonings and mix well

As for the garlic, some people like it crumbly, some like it coarse, cut it yourself. This is all right, I do while the child sleeps, in order not to affect the child sleep, the main thing is that I am lazy, garlic on the rough cut cut

marinated for an hour after the mustard strips out of the water, squeeze out the water! ～I'm not sure if I'm going to be able to do that, but I'm going to be able to do it! ～I'm not sure if I'm going to be able to do that, but I'm going to be able to do it! ~The pickles made without squeezing out the water will be very salty, of course!

My knife work is not good, cut the thickness of all, do not laugh at me, ten pounds of mustard has been my hands are cut pain. Because I like a thicker strip, you can not use tools only a little bit of their own hand cut

Seasoning to join the mix

Mixed with the first two days of the savory can eat two days after the first don't eat it, in order to endure the health of the bar? After twenty days, you can eat it! I always mix and eat.

&& done the best sealed preservation! Sealed preservation! I'm not sure if I'm going to be able to do that! It's important to say it three times. And don't use plastic for pickles! &&

Put it in the fridge, and after a week you'll feel the mustard flavor getting stronger and it's very tasty!

This is ten pounds of finished mustard, seven bottles plus a small bowl, a little dinner to eliminate the delicious mustard pimples pickles practice step 7

Tips

1. pickled for a good time the longer the mustard flavor is greater, which is exactly where the charm of it

2. do not use plastic products loaded with a friend said that the phenomenon of a good pickle appearing bitter after a few friends described it should be plastic products. After a few friends' descriptions, I think it should be the plastic products loaded!

3. Why can't I eat it right after making it? I found for all of us the queen:

Pickle must be in the pickle after eating is safer, pickling time 2 days or more than 20 days. Scientific determination, pickles in the beginning of pickling within 2 days of nitrite content is not high, just in the 3rd -8 days nitrite content reached its peak, after the 9th day began to decline, 20 days after the basic disappearance. So pickles are generally short within 2 days, long should be in the pickle a month later to eat.