Pickled Mustard Greens
Pickled mustard greens are a staple in many Asian cuisines, particularly Chinese, Thai, and Vietnamese. Prized for their tangy, slightly spicy, and umami-rich taste, they’re often enjoyed as a side dish, in soups, or in stir-fries. This traditional preservation method not only enhances their natural flavors but also extends their shelf life. Pro tip: For an even more intense flavor, allow the mustard greens to ferment for a few extra days before enjoying them!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the mustard greens, discarding any tough stems.
2
Blanch the mustard greens in boiling water for 30 seconds, then immediately transfer them to an ice bath to stop the cooking process and maintain their crispness.
3
In a saucepan, combine the water, salt, sugar, and vinegar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
4
Pack the blanched mustard greens into a clean glass jar, layering with the garlic cloves, red chili flakes, sliced ginger, and black peppercorns.
5
Pour the hot brine over the mustard greens, making sure they are completely submerged. Use a weight (such as a small clean jar filled with water) to keep them down if necessary.
6
Allow the mixture to cool completely at room temperature, then seal the jar and refrigerate for at least 48 hours to allow the flavors to meld before enjoying.
7
The pickled mustard greens will continue to develop a more complex flavor over time. They can be stored in the refrigerator for up to two weeks.
