Pickled Mustard Greens
Recipe: #45036
August 20, 2025
Categories: Side Dishes, Japanese, Canning/Preserving, Spices Sugar, more
"Recipe source: "Asian Pickles" by Karen Solomon. Excellent side for fried chicken."
Original is 1 Pint serving
Ingredients
Nutritional
- Serving Size: 1 (656.5 g)
- Calories 426.1
- Total Fat - 14 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 17820.3 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 11.8 g
- Sugars - 40.7 g
- Protein - 15.3 g
- Calcium - 228.7 mg
- Iron - 5.5 mg
- Vitamin C - 7.4 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Chop the greens into 1/3 inch strips and, in a large bowl, toss them with the salt. Let the greens sit for 1 hour with a weight on top.
Step 2
Wash the greens well to rinse off some of the salt and remove dirt. Squeeze them very dry and stuff them into a very clean 1-pint jar with the garlic clove.
Step 3
Meanwhile, in a small saucepan over medium heat, combine the rice vinegar, sugar, red pepper flakes and stir just until sugar dissolves.
Step 4
Pour the brine over the greens until they are submerged completely.
Step 5
Cover with the lid, and let the greens sit on the countertop for 1 day. Move to the refrigerator, and let sit for 1 more day.
Step 6
Enjoy! Kept chilled, these greens will last at least a month.
Tips
No special items needed.
0 Reviews
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