How to make pickled mustard greens

In the summer, when the temperature is high, many people will have a poor appetite and will not like to eat anything. At this time, eating some sour mustard greens can stimulate the appetite and help digestion, which can greatly boost people's appetite. But how should this kind of mustard greens be pickled? How can it be pickled to make it delicious? Today I will write down the pickling method of mustard greens, and you can learn it after reading it, and you can easily pickle delicious mustard greens at home.

How to pickle sour mustard greens

Ingredients for pickled mustard greens

To pickle sour mustard greens, you need to prepare ten fresh mustard greens, an appropriate amount of water, some galangal powder and table salt, and also a clean container.

How to make pickled mustard greens

1. Wash the prepared fresh mustard greens with clean water, remove the moisture, and then cut them in the middle with a knife and divide them into two for later use.

2. Add clean water to the pot and bring to a boil. Then put the chopped mustard greens into the boiling water and blanch them slightly. If you do not want to blanch the mustard greens in boiling water, you need to place the mustard greens in a sunny place to dry them. Only after they are dehydrated can they be put away and proceed to the next step of pickling.

3. Take out the blanched mustard greens and place them in a larger bowl to cool down. Then add the prepared salt and galangal powder and mix well before pickling. Galangal powder does not play a big role here. The pickled garlic will still be crisp without galangal powder, but adding galangal powder will make the pickled mustard greens taste more fragrant.

4. After the mustard greens have been pickled with salt for two hours, take them out and put them into a sealable bottle. Add clean water, making sure that the clean water covers all the mustard greens. Finally, seal the bottle and place it in a cool and ventilated place for pickling. The mustard greens will change color in about ten days. After opening it, you can smell a strong sour aroma. At this time, the homemade sour mustard greens are ready to eat.