Recipe

Pickled Mustard Greens

Is it weird to eat these straight from the jar? No way, you do you.
25 April 2017, 8:51am
Photo by Farideh Sadeghin

Makes: 2 (24-ounce) jars
Prep: 5 minutes
Total: 2-3 days

Ingredients

2 large bunches Chinese mustard (gai choy), washed and trimmed (about 2 pounds|1 kg)
1 cup|150 grams kosher salt
2 cups|500 ml white vinegar
2 tablespoons cornstarch
1 tablespoon granulated sugar

Directions

1. In a large bowl, sprinkle the mustard leaves with the salt. Layer the leaves to ensure that the salt is evenly distributed over the entire surface.

2. Leave the mustard leaves at room temperature for 2 hours. Over this time, the leaves will soften and wilt, rendering a lot of water. After the first hour or so, knead the softened leaves together to distribute the salt and press out the excess water. After 2 hours, drain and dispose of the water and extra salt–do not rinse.

3. Fold the leaves and pack them into 2 (24-ounce) bottles.

4. Meanwhile, in a medium saucepan, heat the vinegar, cornstarch, and sugar with 3 cups of water over medium-high until the sugar has dissolved. Cool completely, then pour over each jar of mustard greens. It is important to completely submerge the greens with the liquid.

5. Leave the jars at room temperature; do not refrigerate. After 2 to 3 days, the mustard will lost its bright green color and have the conventional dark green color of ham choy. At this time, the pickling is complete. Cover and seal the bottles and store in the refrigerator. Pickled mustard greens will keep, refrigerated, for 1 month.

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