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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.