A Petite Mama

When I was young, I remembered my mom keeping an ice cream bucket full of pickled mustard greens in the fridge. My mom only made it once in awhile. I like eating it with dried peppers. It has a sour taste and the dried peppers add spice to it. I haven’t had it in years. I found some seeds and grew some mustard greens to make this. My husband isn’t a fan of it so only I eat it. I haven’t introduce it to my kids yet; probably when they get older.

Ingredients:

• 2 lbs of Mustard Greens
• 6 cup hot water
• 2 tbsp vinegar
• ¼ cup salt

Directions:

Rinse the mustard greens and drain.

Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.

Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.

Let it sit in a warm place for 2-3 days to ferment.

Once it’s ready, store in the fridge. Just add salt and peppers to taste when you’re ready to eat some.

Print Recipe

Pickled Mustard Greens

Prep Time30 minutes mins

Total Time30 minutes mins

Servings: 10

Ingredients

• 2 lbs Mustard Greens
• 6 cups Gochujang hot pepper paste
• 2 tbsp Vinegar
• 1/4 cup Salt

Instructions

• Rinse the mustard greens and drain. Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.
• Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.
• Let it sit in a warm place for 2-3 days to ferment. Once it's ready, store in the fridge. Just add salt and peppers to taste when you're ready to eat some.