1. Take 15 kilograms of mustard seeds, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of Sichuan peppercorns, and 2 red peppers. Wash the mustard root with clean water, peel off the roots, remove the yellow leaves, and place it in a ventilated place to dry in the shade until the entire mustard leaf is a little wilted. Cut the mustard into about 1 cm pieces and place in a basin for later use.

2. Cut the garlic, ginger, and pepper into fine pieces, put them together with the peppercorns, and salt in the basin of mustard seeds, stir evenly, and then knead them with your hands until the mustard seeds become wilted. Place the mixed mustard seeds in a jar, fill it to a height of 10 centimeters, then press and tamp until water comes out slightly, then press and tamp until it is completely filled.

3. After all the mustard seeds are packed, seal the mouth of the jar tightly with plastic sheeting and place it in a cool place. It will be ready to eat in about 20 days. The mustard pickled in this way tastes fresh and refreshing, crispy and spicy, and has a unique flavor.

In order to keep the mustard seeds fresh and tender, it is best to use a pair of special chopsticks when taking out the vegetables, without any trace of oil, and seal the mouth of the jar after taking out the vegetables.

How to pickle mustard seeds

Materials:

30 pounds of mustard mustard, appropriate amount of ginger

Seasoning:

Salt (Ordinary salt is enough) (The ratio of vegetables to salt is 20:1)

Method:

1. Place the mustard in a ventilated place to dry for half a day.

2. Remove the yellow leaves of the mustard root, rinse with running water and cut into small pieces.

3. Add half the salt, knead evenly and let it sit for ten minutes.

4. Squeeze out the water from the vegetables in small handfuls.

5. Add the other half of the salt and minced ginger, mix well and put it into the jar. Squeeze it tightly in the jar.

6. It can be taken out of the jar after 20 days (the vegetables are still green in the first week in the jar, and start to turn yellow in the second week. After 20 days, the pickled vegetables will be slightly golden. ).