How to pickle vegetables?

It's the season of pickling mustard once a year again. Every household in the village will pickle all kinds of pickles every autumn and winter. Pickled pickles are easy to preserve. When there are few fresh vegetables in winter, these pickles are suitable for steamed bread and rice porridge. Our favorite food is pickled mustard. At present, mustard is the season when a large number of vegetables are on the market here. The fresh mustard tuber is tender and juicy, and the price is very cheap, only 50 cents a catty.

Pickled mustard tuber tastes particularly sour and crisp, and with its own unique fragrance, it tastes particularly fragrant and delicious. At the same time, mustard is also very rich in nutrients and vitamins. Different places have different eating habits and different pickling methods. When curing, some people like to add cooking oil, and some people like to add some sugar, but they don't need it. Today, I will teach you a delicious way to pickle mustard, and also teach you to cook more when pickling mustard.

Step 1: Wash fresh shepherd's purse as much as possible, then brush the sludge on the surface of shepherd's purse as clean as possible, and then put it in a sunny place for two days to remove part of the water inside shepherd's purse. When pickling mustard, I will teach you to do one more step, which is better than pickling directly.

The second step, the following steps to make marinade. When preparing the marinade, some people like to put oil and others like to put sugar. Actually, this is not right. Prepare a large piece of ginger, cut it into slices, and prepare a little fragrant leaves, star anise and pepper. Today, I pickled 15kg mustard, a little pepper, 5 pieces of 80 cents, and 4 pieces of fragrant leaves. You can match the corresponding seasoning according to your own pickling amount.

Step 3: Boil water in the pot, pour in a proper amount of salt, then pour in the prepared aniseed leaves of pepper, cover the pot, cook for about 2 minutes, cook the flavor of seasoning, turn off the fire and let it cool for later use. Just add salt to the juice, so the pickled mustard is more brittle. Adding sugar and oil will affect the taste of mustard.

Step five, prepare a water-free and oil-free glass container, rinse it with boiling water first, and then dry it. A clean and hygienic container can keep mustard for a longer time and is not easy to deteriorate. Put the dried mustard in a container, and then pour in the freshly cooled juice. There is no need to add too much pickling water, because mustard will pickle a lot of water when it meets salt in the pickling process. Pour some edible salt on the surface, seal it with a lid, move it to a cool and dry place, and eat it after 15 days.

Put mustard in the sun for a few days before pickling. Remove water from pickles. In this way, pickles can absorb seasonings when they are pickled. Make pickles more sour and crisp. With this extra step, mustard is crisp and delicious. Only salt is needed when pickling juice, and pickled shepherd's purse is especially delicious. Refueling or sugar pickling not only masks the original flavor of mustard, but also makes mustard not crisp enough. Zhacai can be eaten not only with steamed bread, steamed bread and porridge. It can also be used for cooking. They are all very good. Friends who like mustard tuber can try this method at home. Pickled shepherd's purse is particularly sour, crisp and delicious.