1. Peel the mustard greens and remove the yellow leaves. Clean them and soak them in water for 10 to 15 minutes before washing. When washing, pay attention to the roots and break them apart with your hands. Rinse them in water for a while.

2. Remove the water from the washed mustard greens and dry them in the sun. Prepare the container for pickling the mustard greens. It is best to scald them with boiling water after scrubbing the small jars and basins clean.

3. After the mustard greens are slightly wilted in the sun, you can start pickling. First put a handful of mustard greens in a clean basin, sprinkle a handful of salt, then press it with your hands, and start on the mustard greens. rub.

4. Turn the mustard greens while rubbing them, so that the salt is fully mixed into the mustard greens. After rubbing, arrange the mustard greens neatly, hold the roots and turn them slightly, and put them in a clean small jar. .

5. Place all the mustard greens in batches in a small jar in this way, cover them for 3 to 5 days, and then eat them as needed.