How to pickle mustard greens

Mustard greens are a famous specialty vegetable in China. Both the mustard heads and leaves are edible. Since mustard greens do not have a geographical distribution, they have been planted in many places. There are many ways to eat mustard greens, so which way can you eat the best taste of mustard greens? Today, I will introduce to you the pickling method of mustard greens. I think mustard greens are delicious when eaten this way. You may wish to try it.

How to pickle mustard greens

1. Wash the mustard greens you bought, pick off the outermost layer of yellow leaves, cut the roots of the mustard greens, and cut the whole mustard greens in half from the center. Blanch them in boiling water, take them out and dry them in the sun for 4 hours, then put them in a jar for pickling.

2. Clean the jar (make sure there are no oil stains), then place the mustard greens evenly in the jar, and sprinkle a layer of salt on each layer of greens (so that they can fully absorb the salt flavor). Try to leave as little space as possible until the jar is full.

3. After installing the jar, sprinkle a layer of salt on it, cover it with a clean cloth, then cover the cloth with a layer of bamboo strips, and finally press a heavier stone on the bamboo strips.

4. After completing the above steps, you can wait to eat it. It usually takes about two months to eat it! If you eat it too early, the flavor will not be pickled yet.

Precautions

If we pickle too much mustard greens and cannot finish them in a short time, we can dry them in the sun and store them. When we want to eat them, we can take them out, soak them in water and cook them.