How to pickle whole mustard greens

Pickled mustard greens are a kind of small pickles that people often eat in their daily lives. However, in most parts of the country, pickled mustard greens are made by cutting the mustard greens into shreds or slices and then pickling them. They are not authentic mustard greens pickles. Only in Northeast China do people pickle whole mustard greens. The pickles they pickle are real pickles with a strong Northeastern flavor. If you like it, you can learn from me here how to pickle whole mustard greens.

Pickled whole mustard greens

Ingredients for pickling whole mustard greens

When pickling whole mustard greens, you can prepare it according to the ratio of five kilograms of mustard greens to five hundred grams of salt, and then prepare an appropriate amount of pepper and star anise.

How to pickle whole mustard greens

1. Wash the whole mustard greens you bought with clean water, then cut them with a knife. It is best to peel off the skin. If you don't peel it, you can also peel off some of the fine hairs and protrusions on the surface.

2. Put peppercorns and aniseed into a pot and add purified water. Heat directly to a boil and set aside. Remember not to use tap water at this time, because pickled cabbage lumps made with tap water are particularly easy to rot.

3. Soak the processed mustard greens in clean water for two to three days, and change the water once a day. After soaking, take them out and put them into the pickle jar, place a layer of mustard greens on top, and repeat this process. Sprinkle a layer of salt on the top. After placing them, pour the cooked water into the pickle jar.

4. Take a clean heavy object and press it on the top of the pickle jar to allow the mustard greens to fully contact the salt water. Put the jar in a cool place and leave it alone. After about three months, the whole mustard greens will be flavored. When you want to eat it, take one out, cut it into thin strips, add pepper oil and mix well before eating.