Recipe

Pickled Mustard Greens Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months ago Japanese, Chinese, and Korean cooks are masters of the art of pickling, and pickled greens and other vegetables are often served as an accompaniment to spicy meat dishes. Prep:10m Cook:15m Servings:1	Mystic_rive
	serranos greens side dish

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Ingredients

2 tbsp. sugar

1 tbsp. salt

1⁄4 cup white vinegar

1⁄2 lb. mustard greens

3 red or green serrano chiles, split lengthwise

Directions

In a small saucepan, combine 2 cups water, sugar, salt, and vinegar.

Bring to a boil over high heat, then remove from heat.

Cool slightly.

Using a paring knife, trim stems of washed mustard greens from leaves.

Cut stems into 2" pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.

Pack stems, leaves, and chiles into a clean glass 1-quart jar.

Pour hot liquid onto greens, making sure that the stems are completely submerged.

Cover and refrigerate for at least 3 days before serving.

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Comments

rosemaryblue 8 months ago said:
Mystic, I like the sounds of this! Of course I like the sound of "greens"! :) Thanks for sharing.

notyourmomma 8 months ago said:
Oh honey, you pickle anything and I'll be there. Now, I'll be craving this until I make it. Yum. I have a great big bunch of turnips, I wonder if I could just pickle them? hmmm.

whuebl 7 months, 3 weeks ago said:
This sounds a lot like Kimchee: Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables.

But I'll bet it is good. Thanks.

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