How to pickle raw mustard greens How to pickle raw mustard greens

Raw mustard greens are a common ingredient for pickling pickles, especially when they are pickled into shredded mustard greens, which tastes particularly good and is a common dish to go with rice. So how should raw shredded mustard greens be pickled? How can it be pickled to make it delicious? I will write down the pickling method of raw shredded mustard greens in a while, and you will learn it after reading it.

How to pickle raw mustard greens

Ingredients for pickled mustard greens

When pickling raw mustard greens, you can prepare four or five fresh mustard greens, an appropriate amount of peanuts, and then prepare 100 grams of table salt, some peppercorns and star anise. Friends who like spicy food can also prepare a small amount of red pepper.

Steps to make pickled mustard greens

1. Wash the prepared fresh mustard greens with clean water, cut them into shreds, drain the water, and put them in the sun for a day to let the water evaporate as much as possible.

2. Put the prepared peanuts into the pan and fry them. After they are cooked, remove the outer skin of the peanuts and set aside. Put appropriate amount of vinegar in the pan, add pepper and star anise and bring to a boil. After boiling, turn off the heat and let it cool down naturally.

3. Add salt to the shredded mustard greens and mix them evenly with chopsticks to allow the shredded mustard greens to fully contact the salt. After marinating for a few hours, pour the fried peanuts and cooked sauce into the shredded mustard greens, then mix them evenly, put them into a sealable bottle, press and seal.

4. Marinate in a cool place for three or four days until the mustard greens are marinated and tasty. When you want to eat them, take them out and add appropriate amount of sesame oil to enhance the flavor, then you can eat them directly.