How to pickle whole mustard sprouts

There are a lot of fresh mustard sprouts on sale in the market recently. I like them very much and want to buy them home to pickle. But how should this whole mustard sprout be pickled? For this reason, the editor has made a special study and found that there are many ways to pickle this whole mustard sprout. I will write down these pickling methods and share them with you later.

How to pickle whole mustard sprouts

1. Method 1 for pickling whole mustard spores

If you want to pickle whole mustard sprouts, there is a very simple method, which is to pickle them directly with salt water. When pickling, you can wash the whole mustard sprouts with clean water, then put them into a jar, add salt and clean water and mix well before pickling. After pickling for a month, the mustard sprouts will be tasty. When you want to eat it, take it out and cut it into strips or slices, add your favorite seasonings and mix well before eating.

2. Method 2 for pickling whole mustard spores

The whole mustard sprout can also be pickled into sauerkraut-flavored pickles. If you make sauerkraut soup at home, you can wash the whole mustard sprout with clean water, remove the surface moisture, and put it directly into the sauerkraut soup to pickle. The whole mustard sprout will take a long time to pickle, so you can also cut it into pieces and then put it into the sauerkraut soup. In this way, you can take it out and eat it after seven to ten days of pickling. It is sour and delicious.

3. Method 3 for pickling whole mustard spores

The whole mustard spore can also be pickled into five-spice pickles. When pickling, you can wash the mustard spores with clean water, remove the moisture, and then use a knife to cut it into slices from different directions, but do not let them break. After cutting, add salt to pickle, pour out the water from the salt, put the mustard spores in the sun to wilt, and then add five-spice powder and pickle for fifteen days.