How to make it

  • 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.

Reviews & Comments 3

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  • whuebl 10 years ago
    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.
    Was this review helpful? Yes Flag
  • notyourmomma 10 years ago
    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.
    Was this review helpful? Yes Flag
  • rosemaryblue 10 years ago
    Mystic, I like the sounds of this! Of course I like the sound of "greens"! :) Thanks for sharing.
    Was this review helpful? Yes Flag

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