What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7396958 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Pickled Mustard Greens

Vegetables, also Vegetarian Foods

Pickled Mustard Greens
1 pound mustard greens, coarsely chopped
1 teaspoon dry chili powder
2 teaspoons coarse salt
5 Tablespoons dark brown sugar
3 Tablespoons Chinese rice wine
1. Rinse the chopped green and dry them with a clean towel.
2. Mix the chili powder, salt, sugar, and the wine and toss with the mustard greens.
3. Store in clean sterilized glass canning jar and cover with a lid and ring boiled for ten minutes. Keep this in a dark place for one or two weeks, and stir twice a week with a sterilized spoon. Then refrigerate for up to two weeks, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720