How to make Vietnamese Pickled Mustard Greens
Hi everyone, in this post I will show you how to make pickled mustard greens. This is a typical vietnamese condiment, which can be served alongside many savory dishes.
2 lbs mustard greens
4-5 green onions
3 liters water
6 tsp salt
3 tsp sugar
(Brine ratio: 1 liter water – 2 tsp salt – 1 tsp sugar)
Step 1: Trim off the end of the veggie, then separate the leaves, remove the yellow or broken parts.
Step 2: soak the green in water for about 10-15 minutes, then try to rinse away all the dust that collect on the stems. After that, if possible, place them outside under the sunshine to allow the green to dry and wilt, alternatively, you can spread them out and let wilt down overnight.
Step 3: To make the brine for this pickle, for every liter of water, I add in 2tsp salt and 1 tsp sugar. For 2 lbs of green mustard, we gonna need about 3 liter of water. Now add the ingredients in a sauce pan and bring to a boil, then turn off the heat and allow it to cool.
Step 4: Wash and sterilize the container with boiling water to get rid of all the contamination. Let it dry well.
Step 5: Now, cut the leaves in half, then slice into 1 inch long sections. Cut the green onion into 1 inch long as well, you can add more green onion up to your preference. Mix them together, then fill in the jar.
Step 6: Now the water that we boiled earlier is still lukewarm. Transfer it into a measuring cup and pour into the jar. Because the veggies tend to float, I usually put a weight on top the push them down under the water, this way we can avoid the pickle from turning dark. Alternatively, you can use a zip bag filled with water to do this step.
Close the lid and allow it ferment for 2-4 days, depending on the temperature. By the time it’s ready to be served, the pickle should be in yellow brown color, crunchy and nicely tart. The longer we allow the pickle to ferment, the sourer it becomes. You can put it in the fridge to slow down this process. Pickled mustard greens is a great condiment to many high protein entrée such as braised pork, fish or seafood.