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Pickled mustard greens in a glass jar
Tangy and crunchy homemade pickled mustard greens with chilli

Pickled mustard greens

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Pickling mustard greens is a brilliant invention of Asian cuisine to tame bitter flavours. The raw leaf's pungent, horseradish-like character transforms during blanching and pickling into a deep, umami-rich, piquant flavour. This dish is an excellent example of how a simple, wild green can be turned into a complex-tasting accompaniment for fatty meat dishes.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 2 days 25 mins
🍽️ Servings 6 servings
🔥 Calories 25 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large saucepan for blanching
  • Bowl with ice for cooling
  • Sterilised jar
  • Kitchen tongs

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Wash the mustard greens, cut out the thick, woody stems, and cut the leaves into 4-5 cm pieces.

Tip: Remove any damaged or yellow leaves as they will spoil sooner.
2 ✓

Boil water and dip the leaves in for exactly 30 seconds. Strain and immediately plunge into ice water.

Tip: Chlorophyll (green pigment) breaks down with heat, but sudden cooling fixes the colour and cell walls.
3 ✓

Prepare the brine: boil 250 ml water, the vinegar, salt, and sugar together until everything dissolves.

Tip: The hot vinegar steam can be strong, do not lean directly over it!
4 ✓

Place the squeezed-out mustard greens into a jar. Layer thinly sliced ginger, crushed garlic, chilli, and peppercorns in between.

Tip: Press down the leaves so no air bubbles remain between them, which can be a breeding ground for spoilage.
5 ✓

Pour the hot brine over to cover. Let it cool, then seal.

Tip: If the brine doesn't cover it completely, top up with hot water, though the proportions may dilute slightly.
6 ✓

Place in the fridge for 48 hours. During this time, the leaves 'mature' and take on the flavour of the spices.

Tip: In the acidic environment, the fibres soften but do not fall apart (hydrolysis).

Recipe FAQ

Why blanch them?
To preserve the green colour and keep them crunchy, as well as to remove the overly strong bitter taste.
How long should they mature?
They need at least 2 days (48 hours) for the flavours to meld, but they will be at their best after a week.
Has it gone off?
If the brine becomes cloudy, smells bad, or a white film appears on top, throw it away.

Ingredients

  • 500 g Fresh mustard greens
  • 1000 ml Water (for blanching and brine)
  • 30 g Salt
  • 20 g Sugar
  • 250 ml White vinegar
  • 2 cloves Garlic
  • 5 g Chilli flakes
  • 10 g Fresh ginger
  • 5 g Whole black peppercorns
  • 200 g Ice cubes