If it is ten pounds of mustard lumps you need to put one pound of salt, so refer to this ratio.
Too much salt and the mustard lumps will be heavy, too little salt and the mustard lumps will not pickle well. Therefore, the amount of salt should be taken care of during the pickling process. Generally recommended pickled mustard pimples salt ratio of 10:1, if pickled mustard pimples taste salty can be eaten before soaking in hot water, at the same time can be removed to a certain extent in the salted vegetables residual nitrite.
Mustard pimples generally pickled for about a month you can eat, wait until spring time can also be pickled mustard pimples out of the sun dry, so that preservation of a year or two will not be bad, eat again with water soak hair.
Pay attention to the basic standards of salt pickling, the maximum can not exceed 25% of the vegetables (such as pickling 100 pounds of vegetables, with a maximum of 25 pounds of salt); the minimum amount of salt can not be less than 10% of the weight of the vegetables (except for quick pickles).
Pickled mustard lumps tips
1, add sugar, soy sauce, pepper grains, dashi more can enrich its taste, do not like can not add. Use some coarse salt to pickle, you can make the preservation of mustard lumps longer.
2, mustard lumps must not touch the oil stains, as well as pickling tank or basin should also pay attention to disinfection and clean, can not have oil, responsible for mustard lumps is difficult to save, easy to bad, not conducive to storage.
3, in the selection of mustard head when to choose the head is too large and relatively uniform, not too large, or pickling when it is difficult to pickle through. You can also cut in half to pickle.
4, pickling material water should also be boiled, cooled before use.
5, but also note that the pickled mustard lumps are generally 15 days before you can open and eat, because the pickled mustard lumps 5-10 days, nitrates and nitrites will rise to the peak, 15 days after the gradual decline in this period is not recommended for consumption.