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.
Let’s learn how to make delicious pickled mustard greens with the simple steps below.
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).
Rinse the greens to remove dirt, drain water, and cut them into bite-sized pieces
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.
After 2-3 days, the pickles will be ready
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.
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