1, mustard knob ready to take the right amount, wash in advance, and cut off the older part, wash, put it on the balcony surface to dry water, to ensure that there is no water;
2. Prepare a special pickle with coarse salt, put a bag of salt into the pot, add a small amount of pepper, and at the same time, add a proper amount of water and start cooking until it boils. When you see the pot with completely melted salt, you can turn off the fire.
3, the air is fully cooled, the mustard loading vessel is prepared, disinfected in advance to ensure that there is no water and no oil, and the mustard is controlled to be put into the treatment device with water;
4. At the same time, pour the boiled and cooled pepper and salt into the mixture, and its dosage shall not exceed that of mustard. When all the peppers are put away, cover them and put them in a cool and dry place.
5, after about a month of pickling, mustard can be eaten. Remember to use water-free and oil-free chopsticks.