Pickled Mustard Greens

Pickled Mustard Greens

Tangy, salt-brined mustard greens that develop a sour crunch over a few days of fermenting.

Make ahead Makes 32 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This simple brine of water, salt, and a touch of sugar transforms mustard greens into a tangy, crunchy condiment common in Chinese and Southeast Asian kitchens. The greens are wilted briefly, then left to ferment at room temperature until pleasantly sour. Serve alongside rice porridge, braised meats, or chopped into stir-fries and noodle soups.

Ingredients

  • 2 pounds mustard greens, stems trimmed
  • 8 cups water
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 3 cloves garlic, peeled and smashed
  • 1 piece fresh ginger, thinly sliced (about 1 inch)
  • 1 tablespoon rice wine

Method

  1. Wash the mustard greens thoroughly and lay them out on a clean towel or rack to air-dry for 2 to 3 hours until slightly wilted.

  2. Bring the water to a boil in a 6-quart saucepan, then stir in the salt and sugar until fully dissolved. Remove from heat and let cool to room temperature.

  3. Cut the wilted mustard greens into 2-inch pieces and pack them into a clean 2-quart glass jar along with the garlic and ginger.

  4. Pour the cooled brine over the greens, add the rice wine, and press down firmly so the greens are fully submerged, leaving about 1 inch of headspace.

  5. Cover the jar loosely with a lid or cloth and let it sit at room temperature, out of direct sunlight, for 3 to 5 days, checking daily and pressing greens back under the brine as needed.

  6. Taste the greens on day 3; once they reach a tangy, sour flavor you like, seal the jar tightly and refrigerate for up to 1 month.

Rate this recipe

★ 4.7 (1)

Pickled Mustard Greens

This simple brine of water, salt, and a touch of sugar transforms mustard greens into a tangy, crunchy condiment common in Chinese and Southeast Asian kitchens. The greens are wilted briefly, then left to ferment at room temperature until pleasantly sour. Serve alongside rice porridge, braised meats, or chopped into stir-fries and noodle soups.

Make ahead 32 oz 25 cal

Ingredients

  • 2 pounds mustard greens, stems trimmed
  • 8 cups water
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 3 cloves garlic, peeled and smashed
  • 1 piece fresh ginger, thinly sliced (about 1 inch)
  • 1 tablespoon rice wine

Method

  1. 1

    Wash the mustard greens thoroughly and lay them out on a clean towel or rack to air-dry for 2 to 3 hours until slightly wilted.

  2. 2

    Bring the water to a boil in a 6-quart saucepan, then stir in the salt and sugar until fully dissolved. Remove from heat and let cool to room temperature.

  3. 3

    Cut the wilted mustard greens into 2-inch pieces and pack them into a clean 2-quart glass jar along with the garlic and ginger.

  4. 4

    Pour the cooled brine over the greens, add the rice wine, and press down firmly so the greens are fully submerged, leaving about 1 inch of headspace.

  5. 5

    Cover the jar loosely with a lid or cloth and let it sit at room temperature, out of direct sunlight, for 3 to 5 days, checking daily and pressing greens back under the brine as needed.

  6. 6

    Taste the greens on day 3; once they reach a tangy, sour flavor you like, seal the jar tightly and refrigerate for up to 1 month.