Pickled mustard stems

Name: Pickled mustard stems
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Mustard stem; to taste Garlic stalk; to taste Chili powder; to taste Salt; to taste Sugar; to taste Baijiu

Mustard stems and garlic scapes are sun-cured for two days, then kneaded with salt and sugar to rest overnight, yielding crunchy, gently tart pickle stems.

0 minNewEasy Pickled & Preserved Pickle Medium Spicy

Instructions

1
Fresh mustard greens.
2
Remove the leaves, leaving only the mustard stems and fresh garlic stems, and wash them thoroughly together.
3
Cut into small pieces of 2-3 cm.
4
Place it under the sun to dry. (Two suns are enough, don't dry it too much.)
5
Dry the soft vegetable stalks, but it’s better if they are not completely dry.
6
Add salt and sugar, rub and mix well, and marinate overnight (for one catty of vegetable stems, 12 grams of salt and 8 grams of sugar are appropriate), you can also adjust according to your taste.
7
The pickled vegetable stems released a lot of water.
8
Mix chili powder.
9
Mix the chili powder evenly, add a little white wine and mix well, then marinate for two days.
10
Store in a glass bottle with a sealed lid, keep refrigerated, and marinate for more than half a month.
11
The pickled vegetable stems can be eaten directly, or stir-fried.