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Preserve the freshness and crunchiness of pickled cabbage: Use this boiling water for a quick and delicious overnight pickle

Let's learn how to make delicious pickled vegetables with these simple steps.

18 March, 2024

Salted mustard greens is a dish that is very familiar to Vietnamese people. Many people consider it as an essential dish and often pickle it to serve the family’s needs.

However, making salty mustard greens golden, crispy, and delicious is not an easy task.

How to make delicious pickled mustard greens

The main ingredient for pickled mustard greens is mustard greens. Choose old plants, separate each leaf, discard wilted leaves, wash them clean. Sun-dry for a day for better-tasting pickles, without mold.

Rinse the greens to remove dirt, drain water, and cut them into bite-sized pieces (you can also leave the whole mustard greens for pickling).

Prepare the pickling brine: Boil water and let it cool to lukewarm (for every 1 kg of greens, you need 1 liter of water), mix with 60 gr of salt, 20 gr of white sugar, stir until dissolved. Note that boiling water helps kill bacteria, preventing the pickles from spoiling or becoming slimy.

Clean the pickling jar (preferably use a glass jar) by rinsing it with boiling water to sanitize it.

Put the greens into the jar, with the stems at the bottom and the leaves on top to ensure even pickling; then pour in the pickling brine. To enhance the flavor, you can add some peeled shallots and a few chili peppers. You can also add a few spoons of vinegar to accelerate the pickling process and make the pickles more delicious.

Use a plate or a weight on top to prevent the greens from floating above the brine. After 2-3 days, the pickles will be ready (the pickling time depends on the ambient temperature and your preference for the degree of pickling). Store the pickles in a cool place, away from direct sunlight.

Notes when consuming pickled mustard greens

To reduce the sourness or saltiness of pickled mustard greens, you can rinse them and squeeze out excess water before using them in your dishes.

According to research, pickled mustard greens contain a significant amount of Oxalic Acid and Calcium, which can cause kidney stones. Therefore, you should consume them in moderation and avoid regular consumption.

Pickled mustard greens are also quite sour, so eating them in large quantities is not good for the stomach. The saltiness of pickled mustard greens can be harmful to health, especially for people with high blood pressure.

However, you should also avoid eating unripe pickled mustard greens as they contain a high level of Nitograt, which can cause food poisoning, fatigue, chest tightness, and with prolonged accumulation, it can lead to cancer.

Wishing you success with making delicious, golden, crispy pickled mustard greens.

Also, you can refer to how to make delicious pickled cabbage:

Quick-pickled cabbage is sour, so each time you make it, you should pickle only the amount you can consume. After finishing some of the pickles, you should cover the jar tightly and store it in the refrigerator for 1-2 days.

Ingredients: about 2 kg of white cabbage, 1 carrot, 1 bunch of cilantro, 1 bunch of Vietnamese coriander, 1 liter of boiled water (lukewarm), 20 gr of sugar, 60 gr of salt, 2 teaspoons of vinegar.

Separate the cabbage leaves, wash them clean, and cut them into thin threads. Peel the carrot, and cut it into thin threads. Remove excess leaves from the cilantro, cut off the roots, wash them clean, and cut them into 5cm segments. Wash the Vietnamese coriander, cut it into small pieces. Mix all the vegetables well.

Mix salt, sugar, and vinegar into the water. Put the vegetables into a clean jar, rinsed and sanitized with boiling water, pour the pickling solution in, and use a weight on top. After about 1 day, the pickles will be ready and can be served with braised meat or grilled dishes to enhance the taste.

Frequently asked questions

To make pickled mustard greens, you’ll need to start with fresh, old mustard green plants. Separate the leaves, discarding any wilted ones, and wash them thoroughly. Sun-dry the leaves for a day to enhance the flavor and prevent mold. Next, cut the greens into bite-sized pieces. Prepare a brine by boiling and cooling water, then mixing it with salt and sugar. Clean a glass jar with boiling water, then pack the jar with the greens, adding in some shallots and chili peppers for extra flavor. Pour in the brine, ensuring the greens are fully submerged, and weight them down if necessary. After 2-3 days, your pickles will be ready to enjoy!

Pickled mustard greens are best consumed in moderation due to their high salt and sourness. They also contain Oxalic Acid and Calcium, which can contribute to kidney stone formation. Additionally, the greens are quite sour, so excessive consumption may upset your stomach. It is also important to avoid eating unripe pickled mustard greens, as they can contain high levels of Nitograt, which can cause food poisoning and, if consumed regularly over time, may even lead to cancer.

Quick-pickled cabbage is made similarly to pickled mustard greens. You’ll need white cabbage, carrot, cilantro, Vietnamese coriander, boiled and cooled water, sugar, salt, and vinegar. Cut the vegetables into thin threads and mix them together. Prepare a brine with the water, sugar, salt, and vinegar, then pack a clean, sanitized jar with the vegetables and brine. Weight them down, and your pickles will be ready in about a day. Like mustard greens, quick-pickled cabbage is best consumed in moderation due to its sourness.