Pickled Mustard Green Recipe

Step 1

Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.

Step 2

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.

Step 3

Prepare the glass gar: wash the gar with boiling water and then set aside to drain.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.