Pints Of Collards Recipe

Prepare collards

Strip thick stems from collard leaves and stack the leaves; roll and slice or roughly chop into 1"–2" pieces so they pack easily into pint jars. Measure about 8 cups packed.

Bring a large pot of water to a rapid boil. Add 1 tablespoon kosher salt to the boiling water. Working in batches if necessary, blanch the collards for 1 minute just until they turn bright green and are slightly tender but still crisp. Immediately transfer collards to an ice water bath to stop cooking. Drain thoroughly and squeeze out excess water so jars won't be diluted.

Combine distilled white vinegar, apple cider vinegar, water, 2 tablespoons kosher salt, and 2 teaspoons sugar in a medium saucepan. Add smashed garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and bay leaves.

Bring the mixture to a simmer over medium heat, stirring so the salt and sugar dissolve. Once simmering, reduce heat and let the brine steep for 3 minutes to bloom the spices, then remove from heat.

Pack the blanched and drained collard pieces tightly into clean pint jars, leaving about 1/2 inch headspace at the top of each jar. Distribute the garlic cloves, peppercorns, mustard seeds, red pepper flakes, and bay leaves evenly among the jars as you pack so each jar has aromatics.

Using a ladle, pour the hot brine over the collards in each jar, again leaving 1/2 inch headspace. Tap the jars gently on the counter or use a nonmetal utensil to release any trapped air bubbles. Wipe rim clean with a damp cloth.

Place lids and rings on jars and tighten to fingertip snug (do not overtighten).

Place jars in a pot or canner on a rack. Add enough hot water to cover jars by at least 1 inch. Bring to a rolling boil and process pint jars for 10 minutes (adjust for altitude if necessary: add 1 minute for every 1,000 ft above 1,000 ft—consult local guidelines).

After processing time, turn off heat and remove lid. Let jars sit in the water for 5 minutes to acclimate, then carefully remove jars with a jar lifter and set on a towel or cooling rack, leaving at least 1 inch between jars. Allow to cool undisturbed for 12–24 hours.

Check seals: lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place for at least 1 week before eating to let flavors develop. Refrigerate any jars that failed to seal and use within 3 weeks.

Once opened, refrigerate and consume within 4–6 weeks. For service, drain a little of the brine if desired and drizzle with a teaspoon of olive oil, or use pickled collards as a bright side for barbecue, sandwiches, or grain bowls.