Pickled Mustard Greens

Japanese, Chinese, and Korean cooks are masters of the art of pickling, and pickled greens and other vegetables are often served as an accompaniment to spicy meat dishes.

Pickled Mustard Greens Pickled Mustard Greens
Pungent mustard greens mellow while soaking in the flavor of tart pickling liquid. Serve it as an side dish to roast or grilled pork.
Yield: makes 1 quart


  • 2 tbsp. sugar
  • 1 tbsp. salt
  • 14 cup white vinegar
  • 12 lb. Asian mustard greens
  • 3 red or green serrano chiles, split lengthwise


  1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
  2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
  3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.