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Pickled mustard greens in a glass jar

Pickled Mustard Greens

Pickled mustard greens are a staple in many Asian cuisines, especially in Chinese, Thai, and Vietnamese dishes. Known for their tangy, slightly spicy, and umami-rich taste, they are often enjoyed as a side dish, in soups, or stir-fries. This traditional preservation method enhances their natural flavors while making them last longer. A pro tip: For a deeper flavor, let the mustard greens ferment for a few more days before consuming!

Előkészület 15 perc
Elkészítés 5 perc
Teljes 20 perc
35 Kcal
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Hozzávalók

Adagok: 6
⭕ 500 g Fresh mustard greens
⭕ 1000 ml Water
⭕ 30 g Salt
⭕ 20 g Sugar
⭕ 250 ml White vinegar
⭕ 2 clove Garlic
⭕ 5 g Red chili flakes
⭕ 10 g Ginger
⭕ 5 g Black peppercorns

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    Elkészítési Lépések

    1

    Wash the mustard greens thoroughly and remove any tough stems.

    2

    Blanch the mustard greens in boiling water for 30 seconds, then transfer them to an ice bath to retain their crisp texture.

    3

    In a saucepan, combine the water, salt, sugar, and vinegar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.

    4

    Place the blanched mustard greens into a clean glass jar, layering them with garlic, red chili flakes, sliced ginger, and black peppercorns.

    5

    Pour the hot pickling liquid over the mustard greens, ensuring they are fully submerged.

    6

    Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 48 hours before consuming.

    7

    The pickled mustard greens will develop a deeper flavor over time and can be stored in the refrigerator for up to two weeks.