Cover the skillet and remove from the heat. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls.Find out about a great resource where you can find answers on how to live a green, eco-friendly lifestyle in your home. Read on to find out more. Expert Advice On Improving Your Ho...The pickled mustard greens from China taste very much like the Vietnamese dish dua cai chua. The same gai choy with big stems is used in both. Onions and red peppers are optional ingredients in several recipes. Som pak gaat, a sour mustard greens dish popular in Thailand and Laos, is the regional equivalent of this dish in the …Briefly rinse the Mustard Greens under running water, squeeze out the excess, then slice the greens cross-wise into thin sections. Season the Beef Shreds with the pepper and then toss with the cornstarch. Brown the Beef in a generous amount of oil over moderately high heat, then remove and drain. Add the Ginger and Sugar to the pan …1 teaspoon white sugar. Directions/Method. Wash, drain, and thinly slice the pickled mustard greens. Heat your wok to medium high and add the vegetable oil. Add the garlic and cook for about 10 seconds, until fragrant but not browned. Tip in the pickle and tofu and stir fry for another 5 minutes. Add the soy sauce and sugar and cook for one ...Pour the 4 cups of fish stock into the wok, bringing to a boil. Turn the heat to low or medium-low and simmer for 10 minutes. Turn off the heat. Add the desired amount of pickled mustard to a large bowl. Use a slotted spoon or colander to filter out the rest of the solids. Turn the heat to medium-high again.Sep 30, 2020 · Ingredients to make 3.3kg of pickled mustard greens. 4.5 kg Pickled mustard greens; 167 g Course sea salt; 33 g Rock sugar (cane) 600 ml Rice water; 4.8 litre Glass jar and a clean rock, plate or bowl that can be used as weight inside the jar to prevent the vegetables from floating above the water; 1 pair Plastic gloves for food preparation Mix boiled water with salt and sugar with this ratio: 1 liter of boiled water, 20 g sugar, 60 g coarse salt. Add the greens into a pickle jar and pour the brine water into it. Make sure the stalk parts deep down the jar, while the leafy pieces on top. Next, add some extra vegetables like Asian shallots or spring onions, and some sliced peppers.Next, add the cleaned, cut squid to the water, and stir for about 30 seconds, or until it turns a white opaque color. Transfer them out of the wok, and set aside to drain. Heat your wok over medium heat, and add 2 tablespoons of vegetable oil. Add the smashed ginger to the wok, and let it fry in the oil for 10 seconds.Pickling is a great way to preserve organically homegrown vegetables so you can enjoy it throughout the fall and winter season.It is ready to eat in a couple...Who says that making your own sushi rolls needs to be complicated? These rolls, filled with avocado and lightly pickled veggies, are both easy and nutritious—and perfect for an aft...Add the water, sake, salt, sugar, and konbu to a zipper bag and swish the mixture around to dissolve the salt and sugar. Add the cucumbers and seal the bag, pressing out as much air as possible so that the cucumbers are fully submerged in the liquid. Let the cucumbers pickle in the refrigerator for at least 2-3 days.RECIPE. 5 from 4 votes. Pickled mustard greens (burong mustasa) is where mustard greens are fermented in brine for 3-5 days. Learn how to make them the easiest and simplest way. I've harvested …Pickled Mustard Greens and Tofu . Yields: 4 servings. Ingredients. 1 pound / 450 g pork belly, in one piece, or 14 ounces / 390 g pre-sliced pork belly; ¼ cup peanut oil or vegetable oil; 1 medium yellow onion, quartered and thinly sliced crosswise; One (10.5 oz / 300 g) package pickled mustard greens, rinsed1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, …After soaking overnight, the mustard greens change the color to light yellow and release the strong mustard smell. Drain and squeeze off the excess water. Combine with the shallot and scallions and put in the jar. Pour in the brine into the jar covering the mustard greens. After 3 days, use clean chopstick to take out a piece and have a taste.Heat the vegetable oil and cook eggs in a frying pan. Add rice to the pan and stir fry, breaking up the lumps of rice and the egg. Add green onions, then takanazuke. Stir fry, mixing all ingredients. Add dashi powder and soy sauce and mix. Drizzle sesame oil around the edge of the pan, then mix into the fried rice.Ingredients. 250 g pickled mustard greens (in a sealed bag, from Asian grocers); 1 umeboshi pickled plum; ½ raw duck, bones included, chopped into pieces (or use organic pork ribs or chicken); 1 ...1 bunch mustard greens For the brine 200g salt 3 cups water 2 cups vinegar 1 bird’s eye chilli (optional) Trim mustard greens of any bruised, yellow or damaged leaves and ends.Pickled mustard greens are lacto-fermented so they can provide good bacteria to promote healthy digestion. I prefer to use mustard greens because they are meatier and can be used in a variety of dishes. But …Instructions. Wash the greens; spin dry and chop. Combine the water, sugar, vinegar, salt and pickling spice in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Add the greens and cook/simmer for 5 minutes. Cool and pack in a 1-quart jar with a lid. Add the smashed garlic to each jar. Wash the mustard greens thoroughly with cold water and then shake off the excess water. Place greens in several large colanders or spread on large kitchen towels and allow to air dry overnight. Bring the water to a gentle boil in a medium saucepan. Allow to cool for approximately 45 minutes. The water should be warm for the step below. Heat up a pan on high and pour in half the oil. When hot, turn the heat to low and add half the garlic. Stir for 30 seconds or until fragrant. Increase the heat back up to high and throw the greens in. Mix for 30 seconds along with the sugar and half the chicken bouillon powder.Transfer to a large mixing bowl and combine with the garlic and chiles. Pack everything into a large class glass jar, or non-reactive bowl, pressing down to pack tightly. Set aside. Pour water into a separate large mixing bowl (or pot), add the salt, and stir to combine. Add the rice and let soak for 30 minutes.Dec 18, 2020 · Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger slices. After 15 seconds, add the pickled mustard greens. Stir-fry for 1 minute to sear the greens and dry them out slightly. Next, add the smashed garlic, white parts of the scallions, and dried red peppers (if using). Pork Toppings and Pickled Mustard Greens (Sui Mi Ya Cai) Dan Dan Noodles are topped with pork mince and pickled mustard greens (called Sui Mi Ya Cai): The making part is literally a less than 5 minute effort – just cook the pork, add the Chinese five spice flavoured sauce. Transfer to a bowl then just heat the pickled mustard …Here are the key ingredients to make this pickled mustard seed recipe. For the full list of ingredients, reference the recipe card below. Mustard Seeds. White Wine Vinegar. Brown Sugar. Kosher Salt. For pickling, a 5-6% acetic acid vinegar is recommended as it provides enough tartness without overpowering the natural flavors.If you want to live and work in the United States but are not a U.S. citizen, you need documentation that shows you’re allowed to be there. A U.S. green card (also known as a perma...Many homeowners are wondering how they can reduce their carbon footprint — especially if they’re planning a home renovation. Here are 3 green alternatives for major changes. Expert...1 teaspoon white sugar. Directions/Method. Wash, drain, and thinly slice the pickled mustard greens. Heat your wok to medium high and add the vegetable oil. Add the garlic and cook for about 10 seconds, until fragrant but not browned. Tip in the pickle and tofu and stir fry for another 5 minutes. Add the soy sauce and sugar and cook for one ...Learn how to make pickled mustard green, a featured ingredient in many Chinese cuisine especially in Szechuan cuisine. This recipe shows you how to choose, prepare, and store the mustard green, …1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, …Nov 26, 2019 · As desired, place then the greens in a large bowl of icewater for 30-45 minutes to firm them up (also helps them maintain more crunch through the pickling process). 2.) While the leaves soak, combine the water, rice, salt, sugar (and optional hot pepper) in the saucepan. Bring to a boil, stirring until the salt and sugar are dissolved. In a bowl, salt the greens and gently mix with your hands (wear protective gloves). Squeeze the moisture out of the leaves. Place the leaves in sterilized, airtight, sealed Mason jars designed for pickling. Pour water into the jar to completely immerse the leaves in water. Seal the jars and store in a cool, dark place from 4 to 7 days.Pickled mustard greens usually have a salty and sour taste thanks to the salt and vinegar used for pickling (not unlike this yamagobo we make!). For these greens, we’re going for depth of flavor by adding slices …From flaxseed to bitter greens, there seems to be an endless supply of superfood powders that promise to fight disease and help your body perform its best. Bitter greens like dande...1 bunch of Radish Greens (about 1 cup chopped leaves) For the Pickling Brine: 1/2 Cup White Wine Vinegar. 1/2 Cup Hot Water (which helps the pickled veg to soften to take up the flavor) 3 Tablespoons Sugar. 1 Teaspoons Salt. Optional – you can add wholegrain mustard seeds, peppercorns, fennel seeds, garlic cloves, coriander seeds.Pork Toppings and Pickled Mustard Greens (Sui Mi Ya Cai) Dan Dan Noodles are topped with pork mince and pickled mustard greens (called Sui Mi Ya Cai): The making part is literally a less than 5 minute effort – just cook the pork, add the Chinese five spice flavoured sauce. Transfer to a bowl then just heat the pickled mustard …Pickled Mustard Greens Uses. Pickled mustard greens are a type of pickled vegetable that is commonly used in Asian cuisine. They can be used as a condiment, side dish, or even as a main …Transfer to a large mixing bowl and combine with the garlic and chiles. Pack everything into a large class glass jar, or non-reactive bowl, pressing down to pack tightly. Set aside. Pour water into a separate large mixing bowl (or pot), add the salt, and stir to combine. Add the rice and let soak for 30 minutes.Definitely recommend this. Noodle Soup with Pickled Mustard Green and Shredded Pork pickled mustard cabbage in this soup pork shreds shredded pork was a bit on the spongy side--like they have been sitting in corn starch to soften them up. Don't get me wrong, the pork. Braised Beef Noodle Soup: very flavorful with tender chunks of beef.People crave mustard because they have a dietary deficiency of calcium, as stated from the Nature Works Best Cancer Clinic. Other foods that help fulfill this dietary need are gree...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.Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry.Add garlic and diced chicken and stir-fry for about 3 minutes or until lightly browned. Add the pickled mustard greens and stir fry for a minute, and then add the peppers. Continue to cook for 2 minutes or until peppers soften. Stir in the chili bean paste, sugar, salt, and sprinkle in the red chili peppers (optional).How is green nanotechnology being used? Learn about green innovations and technologies in the field of green nanotechnology. Advertisement Science-fiction fans are fond of the idea...Aug 28, 2022 ... Ingredients · 1 package suancai (pickled mustard greens), washed and drained approx. · 2 pounds swai fillet (or any flaky white fish) sliced in ...directions. Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes. Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.Feb 9, 2022 · Stir-fry to coat with the oil. Add 1 package stir-fried takana (pickled mustard greens) and stir-fry for 2 minutes until well coated with oil. Add 2 servings cooked Japanese short-grain rice, cooled, to the wok. With the spatula, use a slicing motion to separate the rice clumps and combine the rice with the takana mixture. The most important ingredient in this soup is Thai pickled mustard greens. These greens are known as pak gat dong (ผักกาดดอง). Pak gat is the Thai term for ...Suān cài (酸菜) in Mandarin, or literally “sour vegetable,” is also referred to in the Cantonese dialect as “hom choy” or “salted vegetable.” These pickled/salted mustard greens are commonly used in stir-fried dishes like Squid with Pickled Mustard, Chicken with Pickled Mustard, and Beef with Pickled Mustard.Stuff the dry greens into a pint jar. Combine the vinegar, sugar, chile flakes, and garlic in a small saucepan over medium heat until the sugar dissolves, 2 to 3 minutes. Pour the brine over the greens until they are submerged completely. Wait until the brine settles, then pour in as much to keep the greens covered and submerged.Nov 26, 2019 · As desired, place then the greens in a large bowl of icewater for 30-45 minutes to firm them up (also helps them maintain more crunch through the pickling process). 2.) While the leaves soak, combine the water, rice, salt, sugar (and optional hot pepper) in the saucepan. Bring to a boil, stirring until the salt and sugar are dissolved. A basic mustard green salad with a strong vinaigrette is the first place to start. Create a dressing using ingredients like salt, olive oil, apple cider vinegar, Dijon mustard, and pepper. Add a ...Tightly pack greens and garlic in a 16-ounce clean glass jar until about ¾ full.<br />. 2. Combine vinegar, salt and mustard seeds in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.<br />. 3. Add cold water to this mixture and let cool. Pour cooled liquid in jar to cover greens and garlic.Pickled mustard greens are simple to prepare – just look for gai choy at any Asian market and then find a recipe online. The packaged ones abound, as well, but remember that every brand has a different flavor profile, from sweet-spicy to 100 percent funky, so if you don’t like the first one you try, don’t give up.Step 2 Prepare mustard greens by rubbing salt and put them into the jar. Transfer the withered mustard leaves into a large bowl. Rub salt on the leaves until they start to lose water. Then, transfer the mustard greens into the air-tight glass jar. Add 1 teaspoon of Sichuan pepper seeds and the remaining salt in the glass jar.Stuff the dry greens into a pint jar. Combine the vinegar, sugar, chile flakes, and garlic in a small saucepan over medium heat until the sugar dissolves, 2 to 3 minutes. Pour the brine over the greens until they are submerged completely. Wait until the brine settles, then pour in as much to keep the greens covered and submerged.Pickled Mustard Greens Uses. Pickled mustard greens are a type of pickled vegetable that is commonly used in Asian cuisine. They can be used as a condiment, side dish, or even as a main …RECIPE. 5 from 4 votes. Pickled mustard greens (burong mustasa) is where mustard greens are fermented in brine for 3-5 days. Learn how to make them the easiest and simplest way. I've harvested …Nutrition. Mustard greens contain many health-boosting antioxidants like beta carotene, which can protect your skin and lower risk factors of diabetes. The greens are also a great source of ...Jan 14, 2016 ... Wash your hands THOROUGHLY, y'all. DO NOT get this stuff in your eyes. Stuff the greens and the peppers into a quart sized mason jar, and ...InvestorPlace - Stock Market News, Stock Advice & Trading Tips There are few other sectors that hold the same potential returns as these green... InvestorPlace - Stock Market N...Learn how to make fermented pickled mustard greens with vinegar or brine, using wild mustard greens from the Sacramento-San …1 bunch of Radish Greens (about 1 cup chopped leaves) For the Pickling Brine: 1/2 Cup White Wine Vinegar. 1/2 Cup Hot Water (which helps the pickled veg to soften to take up the flavor) 3 Tablespoons Sugar. 1 Teaspoons Salt. Optional – you can add wholegrain mustard seeds, peppercorns, fennel seeds, garlic cloves, coriander seeds.Pickled eggs should be used within three to four months once they are ready to eat. Pickled eggs are highly perishable and should be stored in the refrigerator at all times. For sa...Instructions for Making Laos Som Pak Pickled Fermented Cabbage. Cut the cabbage and chop it into 1 inch pieces. Put the cabbage in a large bowl and add cold water to rinse. Wash the cabbage. Rinse …Vacuum pack in a modern, sealed package, this is a very high quality product that will be enjoyed by anyone who likes Thai mustard green bone soup.Pickled mustard greens can be used in a variety of dishes, including stir-fries, soups, noodle dishes, and salads. They add a unique tangy flavor and crunchy texture to any recipe. 5. Can I reuse the pickling liquid? Yes, you can reuse the pickling liquid to pickle more mustard greens or other vegetables. Simply strain the liquid to remove any ...Here are the key ingredients to make this pickled mustard seed recipe. For the full list of ingredients, reference the recipe card below. Mustard Seeds. White Wine Vinegar. Brown Sugar. Kosher Salt. For pickling, a 5-6% acetic acid vinegar is recommended as it provides enough tartness without overpowering the natural flavors.Stir for several minutes until well combined. Heat up around 1 tablespoon of cooking oil in wok; fry shredded pork until no more pink. Add pickled mustard greens and chili peppers. Stir fry for several minutes.Transfer to a bowl. Cook noodles according to the instructions and then drain. Boil pork stock too."Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is xuě cài (雪菜), made with a leafy mustard variety called xuě lǐ hóng (雪里蕻), and in Southern China haam choy , made with gai choy mustard leaf. [4] To Prep. Cut Nozawana into 4cm long pieces. Place cut vegetable into plastic seal bag and mix with ingredients. Remove air from the seal bag by rubbing out any air pockets until plastic clings tightly to the packed vegetables. Alternatively, you can place vegetables in a glass pot/jar and put a heavy bowl on top of the greens to keep them down ... Jan 8, 2023 · Place the mustard greens into the pickling jar once it's cooled. Boil 3 more quarts of cold water in the same pot to make the pickling liquid. Add rice, salt, sugar, and MSG to the water. Allow the pickling liquid to cool until it reaches room temperature. Add the rice water to the jar with the mustard, making sure you add enough brine to cover ... Cook down for 5 minutes. Add in the pickled mustard greens. Cook for 5 more minutes. Stir in the bean paste, making sure that everything is evenly coated in it. Deglaze with the cooking wine. Pour in the chicken stock, sugar, salt, and white pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for 15 minutes.Chinese-Style Fermented Pickled Mustard Greens Recipe* Ingredients: 3 quarts non-chlorinated water; 3/4 cup kosher salt or sea salt (or see weighing instructions below) 3 to 5 star anise; 5 to 10 dried hot Thai chiles, broken in half; 1 tablespoon Sichuan peppercorns (optional)Next, add the cleaned, cut squid to the water, and stir for about 30 seconds, or until it turns a white opaque color. Transfer them out of the wok, and set aside to drain. Heat your wok over medium heat, and add 2 tablespoons of vegetable oil. Add the smashed ginger to the wok, and let it fry in the oil for 10 seconds.Pour 4 tbsp oil into a wok or pan and turn the heat up to high. When the oil’s hot, add the fish steaks in to cook for 4 minutes or until golden brown. While it’s frying, combine the chicken bouillon powder, water and soy sauce in a bowl. After 4 minutes, flip and fry the fish for another 5 minutes or until cooked.CAF Pickled Sour Mustard, Pickled Vegetables, Pickled Mustard Green (Haam Choy), 35oz, 1 Pack. 35 Ounce (Pack of 1) 3.6 out of 5 stars 13. $11.99 $ 11. 99 ($11.99/Count) FREE delivery Mon, Aug 21 on $25 of items shipped by Amazon. Pigeon Brand Fermented Mustard Green Thai Style 5 Oz. (Pack of 4)Leave up the patty and smash it down into the bowl repeatedly, about thirty times. Combine the pickled mustard green with the pork patty. Transfer the meat patty to a shallow plate, and then spread it into a thick but even layer. Steam the pork over high heat for ten minutes.Suān cài (酸菜) in Mandarin, or literally “sour vegetable,” is also referred to in the Cantonese dialect as “hom choy” or “salted vegetable.” These pickled/salted mustard greens are commonly used in stir-fried dishes like Squid with Pickled Mustard, Chicken with Pickled Mustard, and Beef with Pickled Mustard.
Step 1. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups). Step 2. Heat oil in large …. Vegan pretzels
Jul 9, 2023 · Heat it on medium-high heat till it is hot, add the green onion (white part), ginger and garlic in, and stir fry until fragrant. Put pre-marinated ground pork into wok and stir fry until no longer pink. Fold in Chinese mustard greens, stir frequently, for about 5 minutes. Add sugar, oyster sauce, light soy sauce and salt, pepper to taste. Jul 9, 2023 · Heat it on medium-high heat till it is hot, add the green onion (white part), ginger and garlic in, and stir fry until fragrant. Put pre-marinated ground pork into wok and stir fry until no longer pink. Fold in Chinese mustard greens, stir frequently, for about 5 minutes. Add sugar, oyster sauce, light soy sauce and salt, pepper to taste. 1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, …Cut the beef shank into 1-inch cubes. Heat a pot of Medium High heat and when hot add 1/2 Tbsp vegetable oil. Add 1/2 of the diced onions and stir-fry for 15 seconds. Add the beef shank and bones and stir-fry until the meat is just slightly pink, approximately 2-3 minutes. Add the water and salt and stir together.Prepare dried preserved mustard greens. Soak for 5-6 hours. Then wash them in a large basin of water 6-7 times to get rid of all sand and dirt. Drain and set aside. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, …Step 3: Prepare the fish broth – make the broth. In a wok or deep pan, heat oil over medium-high heat. Add the fish bones and sear on both sides until browned. Toss in the smashed garlic, ginger, and scallions and cook for about 1-2 minutes. Add green peppercorns and hot boiling water. Cover and boil for 15 minutes.½ cup unseasoned rice vinegar. 2 tbsp. raw cane sugar. ¼ tsp. plus 1 tbsp. kosher salt. 1 tsp. whole black peppercorns. 2 lbs. mustard greens, stems thinly sliced … Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently. Step 3 Pack stems, leaves, and chiles into a clean glass 1-quart jar. For those who aren't familiar, the Chinese make something called "suan cai," which are fermented mustard greens. It's sold in packages at the grocery store, so&nb...Pour water into the pot. Cover and bring to a boil. Add pickled mustard greens, Chinese mustard greens, dried chilies, assam gelugor (tamarind slices), and dark soy sauce. Any leftovers (roast meats and/or stir fry vegetables) you may wish to include should be added now. Cover and simmer for 1½ hours.Sep 1, 2022 · Pickled mustard greens are pretty versatile and can be used in many different ways. It can be steamed or boiled with fish and meats, added to soups, or chopped into small pieces and eaten as is as a snack with a side of peanuts or used as an accompaniment alongside other dishes - almost like a palate cleanser. Pickled mustard greens have a more ... Green landscaping is an alternative landscaping method that is growing in popularity. Learn more about green landscaping at HowStuffWorks. Advertisement Are you looking for a way ...1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, …Pickled Mustard Greens Uses. Pickled mustard greens are a type of pickled vegetable that is commonly used in Asian cuisine. They can be used as a condiment, side dish, or even as a main …Ingredients to make 3.3kg of pickled mustard greens. 4.5 kg Pickled mustard greens; 167 g Course sea salt; 33 g Rock sugar (cane) 600 ml Rice water; 4.8 litre Glass jar and a clean rock, plate or bowl that can be used as weight inside the jar to prevent the vegetables from floating above the water; 1 pair Plastic gloves for food preparationShake to excess water and dry it on a tray. - Then, make the pickling liquid with the water, which has boiled and cooled to touch. Put cut mustard greens into a jar, pour water with salt and sugar into the jar. - Finally, place it in a warm place, maybe next to the window, heater vent, or in the oven for 1-4 days..