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Pickled Mustard Greens

Jenny.Carolina's picture
Ingredients
  Water 3 Cup (48 tbs)
  Sugar 1 Cup (16 tbs)
  Cider vinegar 2⁄3 Cup (10.67 tbs)
  Salt 4 Teaspoon
  Mustard greens 4 Pound
  Ginger slice 4
Directions

Combine first 4 ingredients in medium saucepan and bring to boil over high heat.
Reduce heat and simmer several minutes, stirring once or twice, until sugar and salt are dissolved.
Set aside to cool.
Break side branches from center stalk of greens; discard leaves.
Rinse branches and cut into 1 to 1 1/2 inch chunks.
Blanch in boiling water 1 minute.
Rinse under cold water, drain well and let cool.
Divide greens evenly between 2 1 quart glass jars and place 2 slices fresh ginger in each.
Fill jars with cooled vinegar mixture.
Cover and refrigerate 1 week before using.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1286 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8214.4 mg342.3%

Total Carbohydrates 292 g97.3%

Dietary Fiber 60 g240.2%

Sugars 229.6 g

Protein 49 g98.3%

Vitamin A 3810.8% Vitamin C 2117.2%

Calcium 188.8% Iron 149.7%

*Based on a 2000 Calorie diet

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Pickled Mustard Greens Recipe