Back
Pickled Mustard Green Recipe
5 from 34 votes

Pickled Mustard Green Recipe

This Pickled Mustard Green Recipe transforms fresh mustard greens into tangy, crisp pickles through a natural fermentation process. The method involves rubbing salt into withered leaves and soaking them with optional Sichuan peppercorns in an airtight jar for one to two weeks. The result is a bright yellowish-green pickle with a distinctive tang and subtle spice from the peppercorns. The recipe offers a practical approach to preserving mustard greens and introduces a unique, slightly sour flavor to meals.

Course: Condiments
Cuisine: Chinese

Ingredients

  • 1 kg mustard greens
  • water boiled, as needed
  • 2.5 tablespoons salt
  • 1 glass jar large, airtight
  • 1 teaspoon Sichuan peppercorn optional, seeds

Instructions

    Cup of Yum
  1. Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
  2. Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
  3. Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
  4. Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
  5. Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
  6. Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
  7. Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.

Notes

  • Use only oil-free and dry utensils to remove pickled mustard greens to maintain freshness and prevent contamination.
  • Adding vitamin C to the jar can help reduce nitrite content during fermentation for health considerations.