PICKLED MUSTARD GREENS, CHINESE STYLE
Much of this recipe is malleable, but the ratio of salt to water is not: Too much and you kill any ferment, too little and everything can rot. Your nose is a good guide. If your fermented greens stink like rot, don't eat them. They should have a pleasing pungent smell like a cross between mustard and dill pickles. Once the greens have fermented to your liking, seal the jars and store in the fridge. They'll last this way for a year or more.
Provided by Hank Shaw
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Bring everything but the salt and mustard greens to a boil in a large pot. Turn off the heat and let it cool to room temperature. Pour everything into a vessel that you can weigh, and weigh the water plus spices in grams. Write this down.
- Wash you mustard greens well, then shake them dry and weigh them in grams. Write this down.
- When it's cool, weigh out 2 percent of the total weight of greens + water + spices in salt. Dissolve this in the liquid. If you use fine-grained salt you should have no problem. If the salt doesn't want to dissolve, stir until it does.
- NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. It is approximately the same, but not exactly.
- Get out your fermenting crock or 5 quart-sized Mason jars with 5 narrow jelly jars to keep the greens submerged. You need this many because you will only pack the greens in 3/4 of the way into the jars -- you want at least 1 inch of brine above the level of the greens.
- Submerge the greens in the brine, using a chopstick or skewer to get rid of any air bubbles. Put the weights on the greens if you have them. If not, place the Mason jars in the sink and put the narrow jelly jars in them. The brine will overflow but the narrow jar will prevent the greens from contacting the air. Set the jars on a baking sheet and put in a cool place away from direct sunlight.
- Let them ferment at least 3 days, or longer. Mold may form eventually. This is normal. I wait until the mold cap is pretty solid, then pick it off. It's not harmful unless it's black.
- Finish by packing jars tight with the fermented greens, leaving about 1/2 inch of brine over them. Tighten the lids and put in the fridge. They will continue to ferment very slowly, so open the jars every week or two to release pressure. If you want to kill the ferment, boil the brine and cool before packing the jars the final time.
Nutrition Facts : Calories 117 kcal, Carbohydrate 25 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 28393 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
CHINESE PICKLED MUSTARD GREENS (HAAM CHOY)
Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. This is our 101-year-old grandmother's recipe!
Provided by Bill
Categories Vegetables
Time P10DT1h45m
Number Of Ingredients 8
Steps:
- Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
- In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
- Place the mustard greens into the simmering water 1 or 2 at a time, so they're completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
- Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
- Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved.
- Place into a non-reactive bowl-stainless steel, enamel, ceramic, or glass work-and pour the ginger-infused blanching liquid over the vegetables. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper.
- Disinfect the jar by first washing it thoroughly. Wash your hands, and rinse the jar with boiling water. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds.
- Squeeze the vegetables tightly. This removes spaces where air bubbles can form, and also makes them more compact. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Reserve the brine, as you will be adding it to the jar momentarily.
- Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar.
- Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Check for air pockets that may be trapped near the bottom of the jar. Use a chopstick to move the mustard greens around to release any air bubbles. You can also cap the jar and move it around to coax air bubbles up to the top. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid.
- Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Screw the top on over the plastic wrap to create an airtight fit.
- Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green.
- After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days.
Nutrition Facts : Calories 40 kcal, Carbohydrate 7 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 987 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
PICKLED MUSTARD GREEN RECIPE
Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.
Provided by Elaine
Categories pantry
Number Of Ingredients 5
Steps:
- Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
- Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
- Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
- Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
- Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
- Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
- Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.
PICKLED MUSTARD GREENS
Fermented or pickled mustard greens is a classic Chinese sauerkraut. This pickled mustard greens recipe is a simple and easy way to make delicious homemade suan choi.
Provided by Tracy O.
Categories Side Dish
Number Of Ingredients 3
Steps:
- First, put some rice in a bowl and pour some cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later.
- Wash and soak gai choi very well to remove sand and dirt. Boil a pot of water, wait until it's boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don't need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterilize the vegetables because I washed the vegetables and did not put them under the sun.
- After that, put the boiled gai choy in a bowl to drain excess water.
- Next, rub some kosher salt on boiled gai choy. This step is very important to rub salt on every leaf.
- Next, put the salted gai choi into a glass container. Then, pour washed rice water and fill it up. Make sure the liquid covers all the vegetables. If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. Let it ferment for 21 days or 3 weeks. Put them in a shade area.
Nutrition Facts : Calories 31 kcal, Carbohydrate 5 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 23 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
SQUID AND PICKLED MUSTARD GREENS
Provided by Food Network
Categories appetizer
Time P3DT5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.)
- Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use.
- Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles.
SWEET MUSTARD PICKLES
This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.
Provided by matt
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h20m
Yield 64
Number Of Ingredients 11
Steps:
- Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
- Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
- Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 19.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 8.8 mg, Sugar 14.9 g
PICKLED MUSTARD GREENS
Provided by Shih Yu Chen Kuo
Categories Side Sauté Vegetarian Low Cal Dinner Healthy Low Cholesterol Mustard Greens Jalapeño Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes generous 2 cups
Number Of Ingredients 6
Steps:
- Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).
- Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chile; stir 1 minute. Transfer to bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
PICKLED GREENS
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Provided by sugarpea
Categories Lunch/Snacks
Time P2DT15m
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6
GREAT AUNT VERA'S SWEET MUSTARD PICKLE
My Grandmother's sister's recipe... it's at least 70 years old. I usually hate pickle but I love this one :) Excellent use for all the home grown green tomatoes that never go red. Great on crackers w/cheese, in a cold meat sandwich etc. It does make a LOT though... but you shouldn't have a problem giving it as gifts tc.. Our family and friends are always coming back for more:) This makes at least 19 LARGE jars.. so I'd recommend cutting the recipe down to 1/4 if you want to make this the first time..)
Provided by kiwidutch
Categories Chutneys
Time P1DT13h
Yield 19 large jars
Number Of Ingredients 12
Steps:
- Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
- Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
- Add sugar and cook until soft.
- Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
- Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
- Bottle in screw-top jars.
- Refrigerated, this stuff keeps for months and months.
- Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
SWEET MUSTARD PICKLES
GREAT ON COLD MEATS : This is a mixture of Vegetable preparation from one recipe and the Mustard Sauce from another .. A family favorite All Year Around .. Make in quantity when cauliflowers are cheap... because your friends will be wanting a jar or two from each batch .. Shirley used to make these Pickles at least 3 or 4 times a year and her grandchildren were often caught eating it out of the bottle .. Shirley would chastise them with "Get out of there ..Don't eat it all .. I won't have any left" .. but they knew that she had 5 or 6 jars in the cupboard above the fridge ! *IF YOU CAN'T GET GREEN TOMATOES.. REPLACE WITH 1 MORE CUCUMBER AND ONE MORE CAULIFLOWER*
Provided by GREG.H
Categories Chutneys
Time P1DT30m
Yield 10-12 500gm JARS
Number Of Ingredients 12
Steps:
- Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
- Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
- Place into Boiler, Cover with Brine and let stand overnight.
- Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
- Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
- Add vegetables bring to a boil and then simmer for 10 minutes.
- Place in Clean Jars and allow to cool.
- Cover with Lid and Store in Cupboard.
- Keeps for 12 months . but it won't last that long !
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