How to pickle mustard leaves

Mustard is a vegetable that can be eaten in many ways. Its head, stem and leaves are all edible, and each has its own flavor and way of eating. In rural areas, mustard is planted almost every winter, because the mustard can be processed and stored for a long time. So today, I will introduce to you the method of pickling mustard leaves. Friends who have grown mustard at home can learn it!

How to pickle mustard leaves

1. We must first wash the mustard leaves we bought, and then put them in a ventilated place to dry them.

2. At the same time, all tools used must be cleaned and free of moisture, such as pots and kitchen knives.

3. We need to cut the mustard leaves with a knife (cut them in half).

4. Chop the ginger and cut a few peppers for later use (you can omit the peppers if you don’t like spicy food).

5. Pour the mustard leaves into the pot and stir-fry for a while.

6. After the fish is soft, add some peppercorns, minced ginger and vinegar. After a few minutes of frying, you can put it in the marinade.

We need to put the jar with mustard leaves on the balcony or in some ventilated place. Remember not to cover it. We can cover it and pickle it the next day. In this way, it can be taken out and eaten in about ten days.