Methods for pickling mustard greens are as follows:

11 heads of mustard greens, 50 grams of white wine, 5 tablespoons of dark soy sauce, half a lemon, pickling salt to taste

1, wash the heads of mustard greens, and control the water

2, cut off the bottom of the root, and clean it up, don't have whiskers and so on, so as not to pickle, the soup is cloudy

3, all cleaned up and ready to go with all the

4, each mustard head divided into 4 parts, after that, into the boiling water sterilized bottle or jar, the bottle must be free of oil and raw water, and filled with already cut mustard head

5, water into the pickling salt

6, water boiling pour into the old soya sauce 5 tablespoons

7, the material juice thoroughly cooled, pour into the white wine

8, and then squeeze into the Half a lemon juice, mix well

9, and finally all of the seasoning juice, poured into the 4th step of the bottle

10, the mouth of the bottle covered with a small bowl, the cool white water poured into the sealing groove, in order to better seal the marinade for about a month or so, you can eat.

11, pickled mustard finished picture