Mustard Q123 (Brassica juncea) was used as raw material to make pickles by natural,direct vat set and aged brine fermentation.The quality differences on sensory,chemical,microbiological indicators and volatile flavor compounds among the three kinds of pickles were analyzed.Results showed that the change tendency of these indicators in the three kinds of pickles during fermentation process always kept consistent.The ripe pickle produced with direct vat set fermentation possessed suitable acidity,golden yellow color,crisp taste,low nitrite content,relatively high content of vitamin C,abundant volatile flavor compounds and short fermentation period,so its quality was better than that of the other two pickles produced with natural and aged brine fermentation.Furthermore,the content of lactic acid bacteria of the pickle with direct vat set fermentation was high,which could restrain growth of other organisms.