How to pickle Northeastern mustard greens

Mustard is a vegetable native to Northeast China. Its roots are the main part that people eat, and it is also called mustard. In Northeast my country, people always like to pickle mustard into pickles, which taste very tempting and many people like to eat. The editor here tells you that the method of making Northeast mustard is not complicated, and you can make it at home. The following is the method of pickling Northeast mustard, you can refer to it.

How to pickle Northeastern mustard greens

1. Wash the purchased mustard greens with clean water, then remove the old skin on the outside. Also, there is mud and sand on the protruding places of the mustard greens, so remember to clean them up.

2. Cut all the processed mustard greens with a knife. Each mustard green can be divided into two to four portions. Then put the cut mustard greens in a container and place it in a ventilated place to dry.

3. Prepare a jar, then put 50 grams of pepper, 100 grams of garlic, 60 grams of white wine, and an appropriate amount of chili and salt into the jar, and then add white water. In order to avoid the appearance of bacteria, it is best to use boiled water. The amount of water added should be half of the jar.

4. Pour the dried mustard greens into the jar, then stir it with a spoon or chopsticks to mix it evenly. The most important thing is to let all the salt dissolve.

5. After doing all the above, cover the mouth of the jar with a plate to prevent outside moisture from entering the inside of the jar, and then put the jar in a cool place. After about a week, the Northeast mustard greens will be pickled. You can take them out, cut them into thin strips, add sesame oil and chicken essence to season them, and then eat them.