Pickle Mustard Knuckles by Yourself---spicy Small Pickles with Rich Flavor

Name: Pickle Mustard Knuckles by Yourself---spicy Small Pickles with Rich Flavor
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Ten catties Mustard Knots; 1 pound Sugar; 4 two Cooked oil; 3 to two MSG; 1 pound salt; 1/2 a catty White vinegar; 3 to two Chili noodles; 4 two garlic

by No longer lazy to eat food

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

This season, come down with fresh mustard knots. It's rare to see rare vegetables sold in our small vegetable market, so I quickly bought two of them and came back. My friends in the north should have eaten it. My mother often pickles it. It is sealed for a few days and then opened. The choking smell resembles mustard, which is so delicious. I went to the market these two days. I happened to see some people selling mustard greens. I hurriedly bought them and pickled them. I can eat them as snacks and share my mother’s pickled vegetables recipe. The spicy taste is sweet and sour, and the taste is neutral and delicious. "

Ingredients

Ten catties Mustard Knots
1 pound Sugar
4 two Cooked Oil
3 to two Msg
1 pound Salt
1/2 a catty White Vinegar
3 to two Chili Noodles
4 two Garlic

Pickle Mustard Knuckles by Yourself---spicy Small Pickles with Rich Flavor

1. Buy the mustard bumps, wash them, and cut off the old skin on the outside. Divide into several petals and soak in water for a day or two. I only soaked for one day. Mom said that you don't need to soak. Remember to dry the water before use.

Pickle Mustard Knuckles by Yourself---spicy Small Pickles with Rich Flavor recipe

2. Let the water dry.

3. Cut the filaments. Or plan it out. I cut a pot of these two, and I'm tired.

4. Cook in oil (you can put a few peppercorns to enhance the flavor, or you can leave it alone), let cool and set aside.

5. The ingredients are ready, the chili should be fine powder, and the garlic should be mashed into a very fine garlic paste

6. Mix well with oil, ingredients, and pimple silk.

7. The bottling can be sealed off for three days. My pimple is a seasoning (too lazy to call it) according to my own feelings, and the formula is that formula.

Tips:
I only bought two mustard lumps, I cut a full pot, and I guess I can eat them for a while. The ingredients are not based on the proportions, or you can taste them according to your own taste. The nitrates of the pickled items with fine garlic and chili powder were less in the first three days and reached the highest peak on the seventh day. Not until twenty days. Those who are worried can be based on this. But my mother said that it was not tasty after a long time. Everyone can do less