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Pickled Mustard Greens I
Vegetables, also Vegetarian Foods
|Pickled Mustard Greens I|
8 cups of mustard greens, each leaf twisted and bruised
3 Tablespoons coarse salt
1 Tablespoon sugar
2 Tablespoons white vinegar
1. Wash greens with hot water and pack them into a crock or glass container.
2. Mix salt, sugar, and vinegar and one cup of hot water. Pour this mixture over the greens, and if not enough to cover, add more water until they are covered with water.
3. Put a plate on top and a full unopened can on the plate. Set aside in a draft-free location for three days. Then remove and rinse the greens, saving the brine. Rinse the crock and put brine and greens back into it and refrigerate until ready to use.