Our Favorite Pickles:

Chinese Mustard Greens

How to prepare ...

Trim away the leafy portions (save for other uses). Cut fleshy parts into bite size pieces.

Prepare brine of White Vinegar : Water (1 : 2). Boil with some salt, a good measure of sugar, and some Yellow Mustard Seeds.

Add cut pieces to boiling brine, keep on heat a short time to tenderized. Remove from heat. Let cool. Jar. Refrigerate. 

Ready to eat almost immediately.

No comments:

Post a Comment

Please leave a comment, or two.