How to pickle raw mustard greens

Pickling various vegetables is also a special food culture in my country. Using salt and lactic acid bacteria to ferment vegetables can increase the flavor of vegetables and make them last longer. The taste of different pickled vegetables is also varied, and even the same ingredients will have different tastes if pickled in different ways. Today we will introduce to you the pickling methods of raw mustard greens. There are two methods: cold cooking and hot stir-frying. Let's take a look.

How to pickle raw mustard greens

1. Method 1 for pickling raw mustard greens

Step 1: Prepare mustard greens, dried chili peppers, salt and white vinegar.

Step 2: Cut mustard greens and dried chilies into shreds.

Step 3: After boiling water in a pot, put the raw mustard greens into the water and blanch them, then remove and drain.

Step 4: Place the drained raw mustard greens into a sealed container.

Step 5: Add dried chili shreds, salt and vinegar, stir well, cover and marinate for one day.

2. Method 2 for pickling raw mustard greens

Step 1: Prepare mustard greens, salt, garlic, chili, MSG, balsamic vinegar, sugar, and salad oil.

Step 2: Wash all the ingredients and cut into strips, slice the garlic and chop the chili into fine pieces.

Step 3: Mix the shredded mustard greens, salt, garlic, chili and a small amount of vinegar and stir well.

Step 4: Add oil to the pan and heat it up. Put the mixed ingredients and shredded raw mustard greens into the pan, stir-fry and take out.

Step 5: Put the raw mustard greens coated with hot oil into a sealed jar, seal it for a while and you can eat it.