Pickled Mustard Greens Recipe

I’ve gotta say, I went out on a limb and decided to pickle some fresh mustard greens with a kick of garlic, ginger, and a hint of chili, and honestly, the mix of tangy vinegar and sweet sugar just blew my mind in the most unexpected way.

I love pickling mustard greens cause it’s healthy and full of flavor. I use fresh greens with water, rice vinegar, kosher salt, sugar, garlic, ginger and sometimes a dried red chili for extra spice.

I think this combo really boosts nutrients and gives a tangy, crunchy treat.

Ingredients

Ingredient Quantities

• 2 lbs fresh mustard greens (washed and trimmed)
• 4 cups water
• 1/2 cup rice vinegar
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 4 garlic cloves, smashed
• 1 piece ginger about 1 inch thick, sliced
• 1 or 2 dried red chili peppers (optional)

How to Make this

1. Wash and trim the mustard greens, then set em aside.

2. In a large pot, mix 4 cups of water, 1/2 cup rice vinegar, 1/4 cup kosher salt, and 2 tablespoons sugar.

3. Toss in the 4 smashed garlic cloves, the 1 inch slice of ginger, and the dried red chili peppers if you’re using them.

4. Heat the mixture over medium heat and stir until the salt and sugar completely dissolve.

5. Once it’s all dissolved, remove the pot from heat and let the brine cool a bit.

6. Blanch the mustard greens in boiling water for about one minute then immediately dump them into a bowl of ice water.

7. Drain the greens and pack them into a clean jar.

8. Pour the cooled brine over the greens ensuring they are fully covered.

9. Close the jar tight and let it sit at room temperature until it cools completelly then put it in the fridge.

10. Let them pickle in the fridge for at least 24 hours before you dig in and enjoy!

Equipment Needed

1. Large pot (for the brine and blanching greens)
2. Measuring cups and spoons (to measure water, vinegar, salt, and sugar)
3. Knife (to trim the greens, smash the garlic, and slice the ginger)
4. Cutting board (for prepping the vegetables)
5. Wooden spoon or spatula (to stir the brine until the salt and sugar dissolve)
6. Colander (to drain the greens after the ice water bath)
7. Bowl (to hold the ice water for blanching)
8. Clean jar with a tight lid (to store the pickled mustard greens)

FAQ

• Q: How do I get the mustard greens ready?
  A: You gotta wash them really well and trim off the thick stems. You can leave them whole if you like a chunky texture or chop them up for a more uniform pickle.
• Q: Can I mess around with the spice level?
  A: Sure thing! If you love heat, use both dried red chili peppers. If you ain’t too into spicy food, just use one or even skip them. It really depends on your taste.
• Q: Do I need to heat up the pickling liquid?
  A: Some folks like to bring the water, vinegar, salt, and sugar to a boil to help dissolve the salt and sugar, then let it cool before adding the greens. Others pour it cold to keep the greens extra crisp. Either way works fine.
• Q: How long should I let the greens pickle?
  A: It’s best to let them sit in the fridge for at least 2 days for a nice tangy flavor, but if you can wait a week, the taste really deepens. Just remember to keep them in an airtight jar.
• Q: How long will these pickled greens last in the fridge?
  A: When stored properly, they should last about 1 month. Just keep an eye out for any changes in smell or texture, and you should be all set.
• Q: Can I use a different vinegar?
  A: Yep! While this recipe calls for rice vinegar, you can try white vinegar if thats what you have, though it might alter the flavor a little bit. Experiment a bit to see what you like best.

Pickled Mustard Greens Recipe Substitutions and Variations

• Rice Vinegar: Try using apple cider vinegar instead or even white wine vinegar if that’s what you have on hand.
• Kosher Salt: You can substitute this with sea salt by keeping the same amount.
• Sugar: In a pinch, you might use honey or maple syrup though you’ll want to reduce the liquid a bit.
• Garlic Cloves: If you’re short on fresh garlic, about 1/8 teaspoon of garlic powder can work per clove.
• Dried Red Chili Peppers: For a different kind of heat, crushed red pepper flakes can do the trick.

Pro Tips

1. Let the brine cool completely before you pour it over the greens. If it’s too hot, it might start cooking the veggies and mess up that fresh crunchy texture.
2. After you blanch the greens for about one minute, dunk ’em in an ice water bath right away. This step helps them keep that crisp bite and color, so don’t skip it.
3. Make sure that the greens are fully submerged in the brine. If some parts stick out, they will not pickle evenly, so give ’em a little press until they’re all covered.
4. If you like it with a bit more spice, try tossing in an extra dried or even a fresh chili pepper. But keep an eye on the balance of vinegar and sugar so the flavors still blend nicely.