Pickled Mustard Greens

[Guest guest]

Someone was asking about mustard greens, I think

Deanna. Here is a very good recipe

 

Fawnette

 

Pickled Mustard Greens

 

2 tbsps. sugar

1 tbsp. salt

1/4 cup white vinegar

1/2 lb. mustard greens

1 or even up to 3 red or green serrano chiles, split

lengthwise

 

In a small saucepan, combine 2 cups water, sugar,

salt, and vinegar. Bring to a boil over high heat,

then remove from heat. Cool slightly.

Using a paring knife, trim stems of washed mustard

greens from leaves. Cut stems into 2 " pieces and place

in a 1-quart measuring cup. Coarsely chop enough

greens to fill the measuring cup when added to stems

and packed down gently.

Pack stems, leaves, and chiles into a clean glass

1-quart jar. Pour hot liquid onto greens, making sure

that the stems are completely submerged. Cover and

refrigerate for at least 3 days before serving.

Yields 1 quart.

 

 

 

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