Pickled mustard greens

Pickled mustard greens

By
From
Pickled
Makes
1 × 500 ml jar

When I lived in Chinatown for two years I spent a lot of time wandering around the Asian shops, and I became obsessed with their huge selections of vacuum-packed pickles. I’d always buy a couple of packs of different ones to try out. They’re really cheap so it’s worth giving them a go. My favourite one by far is Pickled Mustard Greens. They’re salty, sour, sweet, crunchy – this is my homemade version. I make sure to always have some in the fridge as they’re a key ingredient for making Dan Dan Noodles.

Ingredients

Quantity Ingredient
400g mustard greens, ends trimmed and leaves rinsed
2 tablespoons sea salt
55g granulated sugar
125ml white wine vinegar
1 tablespoon szechuan peppercorns
1 red chilli

Method

  1. Bring a large pan of water to the boil over a high heat.
  2. Add the greens to the boiling water – it will turn bright green. Blanch for 10 seconds, then drain and plunge into ice-cold water.
  3. Gently squeeze the water out of the greens and set them aside in a bowl.
  4. In a pan, whisk the salt, sugar and vinegar over a medium to high heat until the sugar has dissolved. Add the szechuan peppercorns.
  5. Put the greens and the chilli in a clean jar and pour over the vinegar-brine, making sure it is fully covered. Allow to cool completely, then refrigerate for 2 days before eating. These will last for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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