Print Friendly and PDF


Thursday, May 25, 2017

Dưa Cải Chua / Pickled Mustard Greens

Ingredients & Cooking Directions for Pickled Mustard Greens (Dưa Cải Chua)

Kitchen Equipment used in this Video

Clear bowls:
Glass jars:  
Measuring cup: 
Cutting board:
Cooking gloves:

Estimated servings: 2 quarts


2 pounds mustard greens
1 large yellow onion
4 quarts water
  1. Cut the ends off the mustard green bunch separating the leaves, remove all the yellow and bruise parts and wash them thoroughly to remove all the dirt.
  2. Shake off the water, lay them on large trays lined with kitchen towels to and allow them to dry and wilt overnight on the kitchen counter.
  3. Sterilize a large jar by pouring in hot water to wash it and allow it to stand upside down on a kitchen towel to dry completely.
  4. To make the brine, bring water to a boil and remove from the heat. Add salt, sugar and vinegar to hot water and whisk until sugar and salt completely dissolves. Set aside and allow to cool slightly.
  5. Cut the mustard greens into 2-inch pieces and place into a large bowl.
  6. Slice onions into thin slices, separate them and add them to the bowl of mustard greens mixing them together to combine.
  7. Pour the brine into a pitcher or measuring cup. Add the mustard greens and onions into the sterilized jar spreading them out and packing them down gently. Pour the brine in the jar and add a small bowl or plastic bag filled with water to submerge the mustard greens.
  8. Leave the container in a warm place (by a window, or in oven with the oven light on) to pickle. Taste a piece every 24 hours until it gets sour enough for your taste. I like to eat this after 5 days of pickling. Transfer to the refrigerator to stop pickling process. This will last for about 2-3 weeks in the refrigerator.

No comments:

Post a Comment