Pickled mustard greens are a very familiar and popular dish. Their distinctive flavor makes accompanying dishes even more appealing. Let’s get cooking with TasteVN to easily make this pickled mustard greens dish!
1. Pickled mustard greens
Preparation time
30 minutes
Difficulty level
Medium
Ingredients for Pickled Mustard Greens Serves 5 people
Mustard greens 1 kg Salt 60 gr Sugar 20 gr Shallots 5 bulbs Scallions 100 gr Chili 5 pieces Vinegar 3 teaspoons
-800x500.jpg "How to pickle mustard greens (sour pickles) to be crispy and golden, staying fresh without mold for a long time 3")
How to make Pickled Mustard Greens
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Prepare the ingredients
Separate the mustard greens, remove bad and rotten leaves, and sun-dry for 1 day until slightly wilted.
After drying, wash the greens thoroughly, cut into bite-sized pieces, and let drain.
Peel and wash the shallots. Wash the scallions and cut into pieces about 5 cm long.
Note: Sun-drying helps the pickled greens turn yellow and become crisper.
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Pickled Mustard Greens
Dissolve 60g of salt + 20g of sugar + 3 spoons of vinegar into 1 liter of water (water boiled and cooled to about 60 degrees Celsius).
Arrange the mustard greens into a jar, pour in the warm salted sugar water, and add some shallots, green onions, and a few fresh chili peppers.
Use a bamboo stick to press down on the greens to ensure they are fully submerged in the water.
Seal the lid tightly and let the greens sit for about 2 – 3 days in a cool place.
When you see the greens turn yellow, they are pickled and ready to enjoy.
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Final Product
The pickled mustard greens are crispy, slightly sour, and sweet, making them a perfect accompaniment to sticky rice cakes during Tet!
2. Pickled Mustard Greens (recipe shared by users)
Preparation
30 minutes
Processing
30 minutes
Difficulty
Easy
Ingredients for Pickled Mustard Greens (recipe shared by a user) Serves 4 – 5 people
Mustard greens 1 kg (about 3 bunches) Granulated sugar 200 g (about 4 cubes) Salt 50 g Fresh chili 10 pieces Shallots 5 bulbs
How to choose fresh and delicious mustard greens
- You should choose mustard greens with large, green, firm leaves, which feel solid when held.
- Do not choose leaves that are bumpy or bruised, as the inner stem of the mustard is often hollow, indicating that the mustard is old.
- Do not buy mustard that is yellowing, has signs of pests, or has stems with signs of sliminess.
How to prepare Pickled Mustard Greens (recipe shared by users)
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Prepare the ingredients
1kg mustard greens should be left whole and sun-dried for about 1 hour (in intense sunlight) to wilt; while drying, you should cover them with a layer of fabric to prevent dust and insects from getting in. After about 20 minutes of drying, flip the greens once to ensure even wilting.
Once wilted, rinse the greens thoroughly with water, then cut them into pieces about 2 finger lengths long.
Next, put a pot of water on the stove, when the water boils, briefly blanch the greens and then remove them to drain completely.
Peeled shallots should be halved (about 5 bulbs), and the stems of the chili peppers should be removed (about 10 peppers), then place them all on a plate.
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Cook the pickling brine
Put a pot on the stove, add 2 liters of water, 50g of salt, and 200g of sugar, then cook until the sugar dissolves, and when the water boils, turn off the heat to let it cool.
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Soak pickled cabbage in the jar
Put the drained cabbage into a glass jar, then add shallots and chili on top, and pour cool brine into the jar until the brine covers the surface of the cabbage.
Note: Use a weight or a bamboo stick to press down on the cabbage so that the top part of the cabbage is submerged in the brine!
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Final product
After about 3 days, the pickled cabbage will turn yellow and absorb the flavor. When eaten, you will feel the crunchiness and the sour and salty taste of the cabbage, along with the light aroma of shallots. Using pickled cabbage as a side dish will be very flavorful. Let’s quickly get to the kitchen and make it!
Delicious pickled mustard greens tips for long preservation
- To make delicious pickled mustard greens, pay attention to the right amount of salt and sugar. If there isn’t enough salt, the pickles won’t ferment. If there’s too much salt or sugar, the pickles will be too salty or sweet and hard to eat.
- Use warm water to pickle, and the mustard greens will ferment faster. You can also place the jar of pickles in the sun to speed up fermentation.
- To prevent white foam from forming during fermentation, you should sterilize the jar with boiling water and dry it thoroughly before adding the pickled greens.
- Use a plastic piece or bamboo stick to weigh down the pickles so that the greens are submerged in the brine, ensuring even fermentation.
- When eating, use clean utensils to pick out the pickles to avoid stirring, as stirring can create white foam and spoil them quickly.
- If you don’t finish it, you can place the jar of pickles in the fridge to slow down the fermentation of the pickles.
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The above is how to pickle mustard greens deliciously and perfectly, helping you preserve them for a long time during the epidemic. If you have any questions, feel free to comment below. Wish you success!
