Pickled Mustard Greens

  • Serves

    makes 1 quart


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.


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


Step 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.

Step 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.

Step 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.

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