Ingredients:
- mustard greens (2 large broad-stemmed)
- shallots (2 roots)
- water (2 litters)
- salt (2 tablespoons)
- granulated sugar (4 tablespoons)
How to make Vietnamese pickled mustard greens?
- Preparing shallots
– remove the skins
– wash and cut them into halves or third or fourth - Preparing mustard greens
– clean and wash mustard green leafs through water
– cut them into pieces (around 2 inches long or mouth bite size)
– soak them in hot water from the sink at least 15 minutes
– drain and rinse water
– when they’re dried, mix them with sliced shallots - Making pickled water solution
– get a pitcher
– add 2 litters water
– add 2 tablespoon salt
– add 4 table spoon granulated sugar
– mix them until all materials are dissolved - – get a jar which has a lid
– add prepared mustard greens which are prepared in section 2
– pour pre-mixed solution which was prepared in section 3 into this jar
– get a Ziploc bag and fill half bag with water, seal it
– place the water bag into the jar but on the top of the greens
– close the jar
– set a side - The pickles will be ready to eat in less than a week and the color will be yellowish green.
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