Pickled Mustard Greens

Author Notes: These are great for alongside a whole lot of things, but especially rich meat dishes. Riddley Gemperlein-Schirm

Makes: 1 quart


  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/4 cup rice wine vinegar
  • 2 cups water
  • 1/2 pound mustard greens, stemmed and cut into 1-inch pieces
  • 3 red or green serrano chiles, spilt lengthwise
  • 2 garlic cloves, crushed
In This Recipe


  1. Combine the sugar, salt, vinegar, and water in a saucepan over medium heat and bring to a boil.
  2. Place the mustard greens, chiles, and garlic in a quart-sized jar or heat proof container and pour in the brine. Once the greens are cool, they're ready to eat, however are best after a couple days in the fridge. They'll last for a week or more—just drain before serving.

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