Pickled mustard mustard

Overview

The winter here is still relatively cold, so it is more suitable to grow mustard seeds, which can be eaten fresh or used for pickling. It is safe and reassuring to grow your own vegetables and pickle your own pickles.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• erguotou
• fennel seeds
• potherb mustard
• star anise
• zanthoxylum bungeanum
• cumin seeds
• sea salt

Ingredients

Steps

1. 1 The sweet potatoes planted in the backyard are harvested after they grow;

   

2. 2 Wash and drain the mustard seeds;

   

3. 3 After drying on a large flat fence, tie the mustard into a knot, put a layer of mustard on top, and sprinkle with a layer of salt. Put another layer of vegetables, sprinkle another layer of salt, and let it sit for 12-24 hours;

   

4. 4 Prepare 2 star anise, 2 tsp Sichuan peppercorns, 1 tsp fennel, and 1 tsp anise seeds. Wash and air-dry the jar. Apply a layer of strong alcohol such as Erguotou inside to sterilize it;

   

5. 5 Boil a large pot of water, add an appropriate amount of sea salt until saturated, 2 star anise, 2 tsp Sichuan peppercorns, 1 tsp cumin, 1 tsp anise seeds, stir evenly in a circle until there is too much salt that can no longer be dissolved in the hot water to indicate saturation, and let cool;

   

6. 6 Put the vegetable knots into the jar;

   

7. 7 Pour the dried water and seasonings into the jar, add 1/2 cup of Erwotou, stir for a few times, fill with salt water, and place thick kitchen paper on top of the vegetables to hold down the floating vegetables to ensure that the salt water can completely cover the surface of the vegetables. Then cover the lid and stick the date on it. It will be ready to eat in about two weeks.