① Remove rotten leaves from fresh potherb mustard, put them in a corner, wash and dry them after most leaves turn yellow, then cut them into sections, put them in a basin, rub them evenly with salt, put them in a large glass bottle, plug them tightly and cover them tightly. /kloc-you can eat it after 0/month.

(2) Picking and cleaning potherb mustard, air-drying until half-dry, adding salt and dozens of prickly ash, kneading evenly, putting into a porcelain basin, and covering. After 2 days, turn it over; In two days, spread a big plastic food bag on the dish and press the stone. Stir-fry again after half a month, and the stone will still be salted under pressure.

Method 2:

1, take15kg of potherb mustard, 0.5kg of salt, 5-7 heads of garlic, 50g of pepper and 2 red peppers. Wash potherb mustard with clear water, cut off roots, remove yellow leaves, and dry in the shade in a ventilated place until the whole potherb mustard leaves are a little wilted. Cut potherb mustard into small pieces of about 1 cm and put them in a basin for later use.

2. Cut garlic, ginger and pepper into fine powder, put them into a basin filled with potherb with pepper and salt, stir well, and then knead them by hand until potherb becomes dull. Put the mixed potherb mustard into the jar, then pack it with the height of 10 cm, then compact it until it comes out slightly, and then compact it until it is completed one by one.

3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheets and put it in a cool place, and you can eat it in about 20 days. The wild vegetables pickled in this way are fresh, crisp, spicy and unique in flavor. In order to keep wild vegetables fresh and not spoiled, it is best to use a pair of special chopsticks when picking vegetables and seal the jar mouth after picking vegetables.