Sugar beet mustard

Published Jun 28, 2021 at 08:22am ET

Sugar beet mustard

When I was in middle school, there was an old street nearby, which specializes in cattle and pickles, sour radish. After school, I often went to buy a few bunches of cattle or pickles and pickles to eat. These days Im a little tired of eating, so I think of this delicious snack.

Food Material List

1 Fresh mustard One piece
2 White vinegar and fruit vinegar Appropriate amount
3 sugar Appropriate amount
4 Pure Water Cooled Bottled Water Appropriate amount
5 salt Few

Operational steps

1 Prepare large, wide-mouth glass bottles with caps, wash them clean, and make sure there are no oil stains. Boil boiling water, blanch the inner wall of the bottle slightly and sterilize it.
2 Wash mustard and soak in salt water for 10-15 minutes.
3 Boil a large pot of water. Add mustard and cook until dark green. Do not cover the pot to avoid yellowing.
4 Remove mustard and soak in cold water until cool. This is to avoid mustard tasting too soft.
5 At the same time, mix sweet and sour water. Pour enough water, sugar and vinegar into the glass bottle to adjust the concentration according to your preferences. It is suggested to be slightly thicker because mustard will bring in some moisture when it is added.
6 Bottle mustard with water as high as possible
7 After more than one day of pickling, the color will turn yellow. It is suggested that it be eaten in a day or two and tastes better.
8 With a little garlic chili sauce, cool!

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