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Author Notes: These are great for alongside a whole lot of things, but especially rich meat dishes. —Riddley Gemperlein-Schirm
Makes 1 quart
tablespoon kosher salt
cup rice wine vinegar
pound mustard greens, stemmed and cut into 1-inch pieces
red or green serrano chiles, spilt lengthwise
garlic cloves, crushed
- Combine the sugar, salt, vinegar, and water in a saucepan over medium heat and bring to a boil.
- 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.
- This recipe is a Community Pick!