Pickled mustard is the must-have pickle in my winter. Warm bowl porridge with it is really a warm little happiness. Every family has their own favorite practices, and today's practice is the one I use the most. Simple, less material, restores the original taste of the ingredients.
Washed mustard, shredded.
Be sure to use a sharp knife, otherwise it will be difficult to cut. My kitchen knife was used today by someone to use the sharpening stone to make the world's first blunt knife. Wearing cotton gloves to cut vegetables, and finally the hands are still blisters.
Washed millet pepper.
Go peddling, shred. It can also be placed whole, but it is more convenient to cut it when eating.
Two bags of white vinegar, into the pot, open fire. Add salt, star anise, peppercorns.
After the vinegar is boiled, pour in the pepper.
Pour in the chopped mustard, continue to heat and mix until the mustard is slightly soft and turn off the heat.
Packing. Finally, even the seasoning water is poured into the jar, so that mustard is easier to taste.
Close the lid. With the right amount of food, mix with cooking oil, is the best porridge, warm in the winter.
The salt should not be too small, a little more than the usual amount of vegetables, which is more conducive to storage. The jars should also be washed and dried in advance, and there should be no water stains. In the winter in the north, it can be stored in a low temperature place without going into the refrigerator.