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14 responses to “Pickled Mustard Greens”

  1. cathy

    That’s pretty interesting with the molasses/brown sugar. Did any sweetness remain?

  2. Jamie Carlson

    Looks great, could you replace the greens with ramps?

  3. Peggy

    I think this is a great pickle for nearly anything – definitely going to have to try it with our greens from the garden!

  4. Anne van den Bosch

    Really delicious. I will try to make some with the mustards this weekend! I use a pickling liquid for garden produce-like cabbage and beans- tbat includes wodka (for want of the Chinese spirit) with similar ingredients but I’d replace the cinnamon here for cassia bark and include black cardamon pods, as they form tbe ‘fragrant things’ with the star anise and ginger.

  5. Aimee St.Germain (Cooking the Strip)

    What does a “roaring mold cap” look like, and how can you distinguish that it is not harmful?

  6. David

    I imagine garlic mustard would work just as well right?

  7. Irina @ wandercrush

    This makes me so happy. I can just picture these on my Grandmother’s table. Thanks for sharing! I love when I see foraged versions of my childhood favourites.

  8. Chris

    I am going to try this method with every green I have. Now I am overwhelmed with (my favorite) collard greens from last year’s planting, from winter’s planting and spring planting! (those things grow fast and won’t die!).

    I think I may try a batch using arugula leaves… the spiciest of all my greens.

  9. cathy

    Hank, another question: Those wild mustard greens you used for this… do they have hairy/prickly stalks? I have some that came up in a garden bed, where I had other mustards before. Flowers are yellow and just like mustard flowers. Leaves shaped exactly like your photo — with prickles on the stalks.

  10. val

    I have had a version of this on my list for a while, having read about pickled mustard in Naomi Duguid’s Burma: Rivers of Flavor. The shrink- wrapped version sold in my local Thai market is unappealing, so I hope to try my hand at these soon–before the heat zaps all greens in my area. Thanks for the reminder!
    For the fermentation-phobic, the Washington Post food section has a vinegar-based recipe for Burmese style pickled mustard. http://projects.washingtonpost.com/recipes/2011/08/10/burmese-style-pickled-mustard-greens/

  11. Chad

    Your recipe really got me interested in fermented vegetables. Off your recipe, I am presently pickling arugula and rapini. I started a batch of turnip greens just using plain brine, so I could compare the flavor change to fresh turnip greens.

    In your recipe, you stressed the importance of the salt to water ratio. So my question is which brand of Kosher salt do you use. The reason I am asking is because there is a large difference in the weight of various salts. For example, Morton’s Kosher salt weighs 7.5 ounces per cup and Diamond Kosher salt weighs 5 ounces per cup. At the 1 tablespoon of salt to 1 cup of water ratio in your recipe, based on weight, a brine with Morton’s would be 5.6% salt and Diamond would be 3.7%.

  12. tanya

    Can these femented greens keep in a cool basement?

    Can they be frozen?

    Refrigerator space limited; chinese mustard greens in garden unlimited

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