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How to Pickle Mustard Greens (Pickled Mustard Greens) Crispy Yellow, Long-Lasting Without Scum
Pickled mustard greens are a very familiar and very popular dish. The characteristic flavor makes the accompanying dishes even more appealing. Join Dien May XANH to make this super easy pickled mustard green dish!
1. Pickled Mustard Greens
- Preparation Time
30 minutes
- Difficulty
Medium
Ingredients for Pickled Mustard Greens
Serves 5
Mustard Greens 1 kg
Salt 60 gr
Sugar 20 gr
Shallots 5
Green Onions 100 gr
Chili Peppers 5
Vinegar 3 teaspoons
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How to Make Pickled Mustard Greens
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Prepare Ingredients
Separate mustard green leaves, remove bad or damaged leaves, and sun-dry for 1 day until slightly wilted.
After sun-drying, wash the mustard greens thoroughly, cut into bite-sized pieces, and drain.
Peel and wash shallots. Wash green onions and cut into 5 cm sections.
Note: Sun-drying helps make the pickled mustard greens more yellow and crispy.
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Pickle the Mustard Greens
Dissolve 60g of salt + 20g of sugar + 3 teaspoons of vinegar in 1 liter of water (boiled water cooled to about 60 degrees Celsius).
Arrange the mustard greens in a jar, pour in the warm salted sugar water, add shallots, green onions, and a few fresh chilies.
Use bamboo skewers to press down on the mustard greens to completely submerge them in the water.
Cover tightly and leave the mustard greens for about 2-3 days in a cool place.
When the mustard greens turn yellow, they are pickled and ready to enjoy.
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Finished Product
Crispy yellow pickled mustard greens, sweet and sour, served with Banh Chung, Banh Tet during Tet is truly a complete flavor!
2. Pickled Mustard Greens (Recipe shared by user)
-
Prep Time
30 minutes
-
Cook Time
30 minutes
-
Difficulty
Easy
Ingredients for Pickled Mustard Greens (Recipe shared by user)
Serves 4-5
Mustard Greens 1 kg (about 3 heads)
Powdered Sugar 200 g (about 4 lumps)
Salt 50 gr
Fresh Chilies 10
Shallots 5
How to choose fresh and delicious mustard greens
- You should choose mustard greens with large, green, firm leaves that feel firm to the touch.
- Do not choose leaves that are rough or crushed, the inside of the mustard greens has many empty spaces because they are usually old mustard greens.
- Do not buy wilted yellow mustard greens, eaten by worms, the leaf stalks show signs of mucus.
How to Make Pickled Mustard Greens (Recipe shared by user)
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Prepare Ingredients
Sun-dry 1kg of mustard greens for about 1 hour (in strong sunlight) until wilted. When sun-drying, you should cover with a layer of mosquito net to prevent dust and insects from flying in. Sun-dry the mustard greens for about 20 minutes then turn them over so they wilt evenly.
Wash the wilted mustard greens thoroughly with water, then cut them into sections about 2 knuckles long.
Next, boil water, when the water boils, blanch the mustard greens briefly, then take them out to drain thoroughly.
Peel the shallots and cut them in half (about 5), remove the stems from the chilies (about 10), then put them all aside.
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Make Pickling Brine
Put a pot on the stove, add 2 liters of water, 50g of salt, 200g of powdered sugar, and cook until the sugar dissolves. When the water boils, turn off the heat and let it cool.
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Soak Pickled Mustard Greens in a Jar
Put the drained mustard greens into a jar, then add shallots and chilies on top, and pour the cooled brine into the jar so that the brine covers the mustard greens.
Note: Use a weight or bamboo skewers to press down on the mustard greens to keep the top part submerged in the brine!
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Finished Product
After about 3 days, the pickled mustard greens will turn yellow and absorb the flavors. When eaten, you will feel the crispness and salty sour taste of the mustard greens, and the light aroma of shallots. Using pickled mustard greens as a side dish will be very appetizing. Hurry into the kitchen and make it!
Tips for Delicious, Long-Lasting Pickled Mustard Greens
- To make delicious pickled mustard greens, pay attention to the right amount of salt and sugar. If you don’t add enough salt, the mustard greens will not ferment. If you add too much salt or sugar, the pickled mustard greens will be too salty or sweet and difficult to eat.
- Using warm water to pickle mustard greens will make them sour faster. You can also sun-dry the jar of pickled mustard greens to speed up the fermentation process.
- To prevent white foam from forming during fermentation, sterilize the jar with boiling water and dry it thoroughly before adding the pickled mustard greens.
- Use a plastic weight (or bamboo skewers) to press down on the pickled mustard greens to keep them submerged in the brine so they ferment evenly.
- When eating, use clean utensils to pick up the pickled mustard greens, avoid stirring as this will create white foam and spoil them quickly.
- If you don’t use it all, you can store the jar of pickled mustard greens in the refrigerator to slow down the fermentation process.
Above are tips for crispy and delicious pickled mustard greens, helping you preserve them for a long time during the epidemic season. If you have any questions, please comment below. Good luck!
1. Nguyễn Thanh Trúc
https://www.facebook.com/thanh.truc.7965
