Pickled Mustard Greens Recipe
Make Pickled Mustard Greens Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Brine
Method
Preparation of Mustard Greens
- 1
Wash and Cut
Thoroughly wash the mustard greens under cold running water to remove any dirt or grit. Trim off any tough stems and cut the leaves into bite-sized pieces.
- 2
Blanch
Bring a pot of salted water to a boil. Add the mustard greens and blanch for about 1-2 minutes until they are bright green and tender. Remove and immediately transfer them to an ice bath to stop the cooking process.
Preparation of Brine
- 3
Combine Ingredients
In a saucepan, combine the water, white vinegar, sugar, salt, garlic cloves (smashed), and ginger (sliced). Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- 4
Add Flavor
Once boiling, remove the saucepan from heat and stir in the red chili flakes and sesame oil. Let the brine cool to room temperature.
Pickling Process
- 5
Pack the Greens
In a clean, sterilized jar, tightly pack the blanched mustard greens.
- 6
Pour the Brine
Once the brine has cooled, pour it over the mustard greens in the jar, ensuring all the greens are submerged. If necessary, use a weight to keep them submerged.
- 7
Seal and Store
Seal the jar with a lid and refrigerate. Allow the mustard greens to pickle for at least 24 hours before consuming for best flavor.
