Homemade Snow Mustard Pickles
A traditional salted mustard green preserve, chopped finely and weighted down to squeeze out moisture, then packed into jars where it develops distinctive tangy depth.
Instructions
- 1
Prepared ingredients.
- 2
Wash the snow-red greens, drain them, and then chop them finely; I like them as finely chopped as possible.
- 3
Add some salt to the chopped vegetables and mix evenly.
- 4
Then place a heavy object on top and leave it overnight.
- 5
The next day, you can see the moisture coming out of the vegetables.
- 6
At this time, the men in the family need to help squeeze the water out of the vegetables; the drier, the better.
- 7
You can taste the saltiness, and if it's bland, add some more salt and mix well.
- 8
Put the leftovers in a bottle and leave them to time.
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Ingredients
Main Ingredients
- Red in the snow2500 g
Seasonings
- Saltto taste