Pickled Mustard Greens
From mystic_river1 17 years ago
- 15 minutes to make
- Serves 1
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.
Ingredients
- 2 tbsp. sugar shopping list
- 1 tbsp. salt shopping list
- 1⁄4 cup white vinegar shopping list
- 1⁄2 lb. mustard greens shopping list
- 3 red or green serrano chiles, split lengthwise shopping list
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.
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