Homemade Pickled Radish Greens

These are water radishes just pulled from the field, washed slightly.

Pick and wash the radish greens clean, drain the water, and chop them finely for later use.

Evenly sprinkle the salt on the radish greens.

Mix the salt and radish greens by hand and let it marinate for half a day.

After pickling the radish greens and releasing water, squeeze out the water by hand.

Add a few more big spoonfuls of salt, white liquor, and Sichuan peppercorns.

Mix the radish greens evenly by hand, and then they are ready to be put into the jar.

Sterilize the bottle with boiling water in advance, drain the water from the bottle, put the pickled radish leaves into the bottle, and store it in a ventilated and cool place. It can be taken out and eaten after half a month.