A summer meal is even more delicious if you have a plate of crispy and crunchy pickled mustard greens, which helps to relieve greasiness effectively. However, high summer temperatures will cause bacteria to grow, making pickled mustard greens easily spoiled or blistered white.
Therefore, housewives should pay attention to some mistakes in the processing of pickled vegetables to ensure delicious flavor as well as hygiene and safety for the whole family.
Do not let water accumulate before soaking.
A common mistake that makes pickled mustard greens and cucumbers quickly flabby is letting vegetables linger after washing. This is one of the reasons why pickled mustard greens are very easy to ferment. After slicing and stirring with salt, housewives need to let the ingredients drain thoroughly or use a clean towel to completely dry them. Ensuring that the ingredients are dry will help the pickled mustard greens maintain their crispness for a long time and the soaking water is crystal clear.
Non-sterilized containers
Items containing pickled vegetables such as glass jars, if not cleaned and absolutely dried, will be a source of bacterial infection. Housewives should rinse the jars with boiling water and then let them dry naturally instead of just washing with dish soap. In addition, using chopsticks while eating to pick up pickled vegetables is also easy to quickly develop white scum.
Incorrect ratio of pickling water
If pickling water is too bland or too sugary, it will become sharply sour and quickly soften. Another note that housewives need to pay attention to is to avoid using fish sauce to pickle pickles, which will make the flavor not delicious. Boil the mixture of sugar water, salt, vinegar and let it cool thoroughly before pouring it into a soaking jar, it will help ensure cleanliness and the taste of pickled vegetables will be more delicious and rich.
Store at room temperature for too long
The kitchen temperature is quite hot, so it will speed up the fermentation process of pickles and cucumbers as well as easily become soft and pungent. The best way is that when the pickles are just absorbed enough, put them immediately in the refrigerator to preserve. Low temperature will slow down the fermentation process, keeping the pickles crispy and delicious and with a stable flavor for 3 to 5 days.
