Six Methods of Pickling Preserved Mustard Greens Illustrated Comprehensive Guide for Pickling Preserved Mustard Greens

The Chinese dish, bitter gourd preserved in vinegar, is a common side dish in daily life.It has a sour and salty taste, suitable for stir-frying or cold eating, served with rice porridge or mixed noodles, versatile and widely liked. Now, let's share some methods to make pickled bitter gourd, enjoy!

　　Pickling Method One:

　　Ingredients

Bitter gourd 750g, red wine 200ml, salt as needed

Steps

Prepare the ingredients; these bitter gourds are dried. Clean the containers.

Cut the bitter gourds into half-finger length pieces.

Here are the cut bitter gourds.

Sprinkle with salt, preferably new opened salt.

Pour grape wine, which aids fermentation; it's homemade from a relative's home.

Mix well by hand.

Fill them into the pickle jar.

Cover and ensure the rim of the jar is filled with water. Wait for about 4 days. Open and check when you smell sourness.

　　Tip

Ensure all utensils used are clean, dry, and oil-free from cutting to packing; keep the cover rim watered.

　　Pickling Method Two:

Ingredients

Bitter gourd 230g, oil as needed, salt as needed, vinegar as needed, ginger as needed, pickled chili as needed, garlic as needed, high-proof liquor as needed, fermented bean paste as needed, sugar as needed.(Optional: adjust according to taste) Steps Wash and dry the bitter gourds. Cut into inch-long pieces.(Length is optional based on preference) Sprinkle salt in a bowl.

Rub by hand until every piece of bitter gourd has some moisture, rest for an hour.

Slice pickled ginger finely.

Cut pickled chili and garlic into small pieces. Prepare fermented bean paste.

Use a dry glass jar.

Place marinated bitter gourds in the jar.

Add bean paste, pickled ginger, chilies, and garlic.

Season with some salt.

Add a few drops of high-proof liquor.

Let it sit for 3-4 days. Occasionally turn to ensure even soaking.

On day 17, the jar has changed color; on day 21, taste and serve after heating oil and adding garlic.

Tip

Avoid any oil during pickling; keep the jar dry and clean.Ensure salt water evenly coats each bitter gourd piece. Choose thin and firm bitter gourds for better results.

Pickling Method Three:

Ingredients

Long bean 500g, dried chili as needed, salt 40g, rice wine 2 tablespoons, star anise 5 pieces, cinnamon 1 piece, rock sugar as neededSteps

Wash and dry the long beans.

Prepare seasonings: rice wine, pickled wild chili peppers, dried chilies, cinnamon, star anise, salt.

Boil water in a pot with dried spices and salt.

Let it cool down for 2-3 minutes.

　　The cooled broth turns this color.

Remove the ends of the long beans, tie them into knots.

Place the tied beans and a few pickled wild chilies in a clean glass jar without oil or water.

Add some pickled chili liquid and rock sugar.

　　(Rock sugar can be cooked with water if needed)

Pour the cool broth over, add 2 tablespoons of high-proof liquor.

Seal tightly, store in a cool place for 1-2 weeks.On day 7, color has changed; taste on day 21, it's crispy and sour. Enjoy your homemade pickled beans the next day!

Tip

Ensure all utensils are dry and oil-free.

Pickling Method Four:

Ingredients

Long bean 250g, water 400ml, salt 25g, sugar 30g, white vinegar as needed, star anise as needed

Steps

Put salt in a pot.

Add sugar.

Pour in white vinegar, add star anise. Boil water and let it cool down completely. Trim the ends of the long beans, tie them into knots.

Place the tied beans in a clean glass jar.(Optional: add sliced red chili for extra flavor) Pour the cooled vinegar solution over the beans, seal tightly. Place in the fridge if not too hot.

After 20 days, it's ready to eat.

Tip

Avoid oil contamination throughout; otherwise, it may spoil.

Pickling Method Five:

Ingredients

　　Long bean 500g, ginger as needed, star anise as needed, garlic as needed, salt as needed

Steps

　　Wash and dry the long beans in the sun.

Boil water with ginger slices, star anise, fennel seeds, and half a spoon of salt. Let it cool naturally.

Place the long beans in a clean jar that has been dried in the sun, add garlic slices.Pour the cooled boiled water over the beans, leave space for ginger and star anise. 150ml Cover with food bags inside the jar, seal tightly and marinate for 6 days. On day 6, the color changes; taste when ready to eat.

Tip

Ensure all utensils are dry and oil-free.

Pickling Method Six:

Ingredients Long bean 500g, salt as needed, chili as needed, star anise as needed

Steps

Wash the long beans and let them air dry for 30 minutes in the sun.

Cook water with ginger slices, star anise, fennel seeds, half a spoon of salt. Let it cool naturally.

Place dried long beans and cut chili and star anise into a clean jar.Pour cooled boiled water over the beans, leaving space for ginger and star anise.

Cover tightly with food bags inside the jar; marinate for 7 days.

After 7 days, taste before cooking. Cook in oil to enjoy.

　　Tip

Be careful not to get it oily during the process as it may cause mold.

　　Pickled green beans method five:

Ingredients

Long beans 500 grams, ginger, star anise, garlic, salt

Steps

1. Wash long beans and let them dry in the sun to remove moisture

2. Boil water in a pot, add ginger slices and star anise,Sichuan pepper and half a spoon of salt. Let the boiling water cool naturally.

3. Clean and dry the jar, then put green beans and garlic slices inside.

4. Pour the cooled water into the jar, leaving space for ginger and star anise.

5. Cover the jar with a food bag, seal it tightly, and you can eat after six days.

6. This is the pickled green beans, now yellow in color but still crunchy and sour.

　　Pickled green beans method six:

Ingredients

Green beans 500g, salt, chili, star anise

Steps

1. Wash green beans, star anise, and chilies, then let them dry outdoors for about 30 minutes.

2. Cut the washed green beans into small uniform pieces; feel free to chop randomly if you are in a bad mood, hahaha,

3. Mix diced chili, star anise, and cut green beans with salt.

4. Put this mixture into a clean glass jar.

5. Gently press down on the mixture using a spoon; avoid pressing too hard to not damage the green beans.

6. Fold a food bag, place it over the top of the jar's contents.

7. Press down and invert the jar so that the contents do not spill out.

8. Prepare a sealed plastic bag with just enough water to cover the lid of the jar.

9. Place the jar full of green beans into this water-filled sealed bag for one week; if it's not sour enough, add more time.

10. Cook the pickled green beans in a pan with some oil and stir-fry them for a few minutes before eating.

　　Tip

Ensure the jar lid is tightly closed to prevent water entry and spoilage.