Pickle your own mustard greens---spicy pickles with rich flavor
Overview
This season, come down with fresh mustard greens. It’s rare to see unusual vegetables for sale in our small vegetable market. When I saw them, I quickly bought a few. My friends in the north must have eaten it. My mother often pickles it and seals it for a few days before opening it. It has a pungent mustard-like taste and is so delicious. I went to the market in the past two days and happened to see a seller selling mustard greens. I quickly bought them and pickled them. They can be eaten with rice or as snacks. I would like to share my mother's pickled vegetable recipe. It's spicy, sweet and sour, and has a neutral taste that's delicious.
Tags
Ingredients
Steps
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Bought mustard greens, washed, and cut off the old skin on the outside. Divide into several pieces and soak in water for a day or two. I only soaked for one day. Mom said you don’t need to soak it. Remember to dry it before use.
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Let dry.
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Cut into thin strips. Or you can dig it out with a plane. The two of me cut a pot, and I was tired from cutting.
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Heat the oil until cooked (you can add a few Sichuan peppercorns to enhance the flavor or not), let cool and set aside.
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The ingredients are ready, the chili should be finely powdered, and the garlic should be pounded into a very fine paste
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Mix the oil, ingredients and pimple shreds evenly.
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Bottling and air-sealing for three days is enough. I put the seasonings on these two pimples according to my own feelings (I'm too lazy to weigh them). The recipe is that recipe. You can just follow it. You can increase or decrease it according to your own taste.
