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Pickled Mustard Greens II

Vegetables, also Vegetarian Foods

Pickled Mustard Greens II
2 pounds fresh mustard greens
3 tablespoons coarse salt
3 cups Chinese rice vinegar
1 cup granulated sugar
6 slices peeled fresh ginger
6 red chili peppers
1. Cut mustard greens into two-inch pieces and toss with half the salt and set aside for two hours.
2 In a wok or saucepan, add the remaining salt, rice vinegar, and sugar. Bring to the boil and stir until the sugar dissolves, then add the ginger and the chili peppers and stir. Remove from the heat and allow this to cool.
3. Drain the mustard green pieces and add them to the sterilized jars. Pour the sugar water over them, shake the jars to allow any bubbles to rise to the top, then cover and refrigerate.
4. Shake the jars once or twice every day. They are ready to eat after three days, best in a week, and good for up to three weeks.

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