Instruments: fresh caper lumps, a high degree of white wine
Seasoning: salt, pepper grains
1, prepare ten pounds of caper lumps, head equal, not big or small just fine, some of the small partners said this thing is not good to buy, in fact, it is very simple, on the network is a lot of, inexpensive.
2, there are wounds in the pimples peeled, and then cleaned, dried water spare, because mustard itself contains spicy gas, pickling before the sun wilt, so that you can let go of the smell, or else pickled taste will become astringent, taste is not good, try to choose a sunny day, drying them for two or three days, dry to eighty percent, and so on to the production of the dry, and so on to make a nut later.
3, this coarse salt particles, is also pickling special salt, such salt pickled out of the dish is more subject to put, not easy to deteriorate.
4, the pot into the right amount of water, add 1 catty salt (500 grams), a small handful of peppercorns, the water boiled and simmered all melted off the fire, and so completely cooled.
5, the bottle must be waterless and oil-free, dry and clean, the mustard goose bumps into the altar, and then poured into the pepper brine, bottle mouth to a spoonful of high white wine, play the role of sterilization, to prevent rotting, and then sealed marinated for a month.
6, so pickled mustard pimples, you can put a long, long time, do not worry about deterioration, you can eat a year all right, to wait a month and then open, eat when cut into fine silk, water washing again, and then add seasonings, rice, clear mouth to relieve fatigue, especially tasty.
Summary of skills
1, fresh caper lumps to first wilt it, so you can reduce the water inside the big head of cabbage, so that pickled big head of cabbage, in addition to crunchy can also add some chewy.
2, glass jars to ensure that no breakage, and clean but also no water and oil.
3, in the pickle pickling operation must not contact any oil, otherwise the pickle is easy to rot bad.
4, the pickling time must be enough time to eat again, to mustard lumps eat no salty flavor shall prevail.