Ingredients & Cooking Directions for Pickled Mustard Greens (Dưa Cải Chua)
Kitchen Equipment used in this Video
Clear bowls: http://amzn.to/2nAy4Um
Glass jars: http://amzn.to/2mSwux4
Measuring cup: http://amzn.to/2niHwi5
Cutting board: http://amzn.to/2nByQka
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Estimated servings: 2 quarts
2 pounds mustard greens
1 large yellow onion
4 quarts water
- 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.
- 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.
- 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.
- 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.
- Cut the mustard greens into 2-inch pieces and place into a large bowl.
- Slice onions into thin slices, separate them and add them to the bowl of mustard greens mixing them together to combine.
- 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.
- 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.