How to pickle whole mustard greens

Mustard greens are a special dish with edible roots, which are particularly common in the Northeast. They are an important raw material for local people to pickle pickles. There are many ways to pickle mustard greens. You can pickle the mustard greens as a whole, or cut them into strips or slices before pickling. The topic I am talking about today is related to pickled mustard greens. I will introduce to you the pickling method of the whole mustard greens in detail.

How to pickle whole mustard greens

How to pickle whole mustard greens

1. You can prepare 30 kilograms of fresh mustard greens, 5 kilograms of salt, and a jar for pickling pickles.

2. Wash the fresh mustard greens you bought, drain the water, and then peel off the skin with a knife.

3. Soak the processed fresh mustard greens in clean water for 24 hours, take them out and drain the water.

4. Place the soaked fresh mustard greens in the pickle jar, sprinkle a layer of salt when the layer is full, then place another layer of mustard greens, and sprinkle a layer of salt on the top. Then take a heavy object and press it on the mustard greens.

5. After pressing for four to five days, remove the heavy object, add clean water, and pickle it directly. It will take about two to three months for the whole mustard greens to be fully flavored.

Pickling method of whole mustard greens

In some areas, people will pickle mustard greens together with their leaves. The specific method is to remove the yellow leaves of the mustard greens, remove the skin of the mustard greens, cut them into pieces, cut the leaves and stems into sections, then put water in the pot, blanch them all in the water, take them out, then add appropriate amount of salt and Sichuan peppercorns, mix well and put them in a warm place. The pickled mustard greens will ferment and thin filaments will appear when eaten. At this time, the pickled mustard greens can be eaten. They have a sour and choking feeling when eaten, so this kind of pickles is also called "choking vegetables".