Korean Mustard Greens Pickle
Quick answer
- Active time
- 18 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Mustard greens keep their sharp, nose-tingling heat even after a vinegar brine, and lemon juice added off the heat lays a fresh citrus note over it.
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The pickle is ready to eat after 12 hours in the fridge, but thick stems need about a day before the brine reaches their center. Next to fatty grilled meat, the spicy sourness clears the palate.
Ingredients
Instructions
- 1
Wash 280 g mustard greens under running water and shake off any grit.
Separate thick stems from tender leaves, cut everything into 4 cm pieces, and drain well so the brine will not be diluted.
- 2
If the stems are thick, take a small pinch from the measured salt and toss only the stems for 5 minutes.
Keep the leaves separate so they do not wilt before the hot brine is ready.
- 3
Pack the stems, leaves, and 2 thinly sliced garlic cloves into a clean jar in layers.
Do not press them down too tightly, or the brine will not move evenly between the pieces.
- 4
Combine 140 ml vinegar, 140 ml water, 70 g sugar, and the remaining salt in a saucepan.
Heat over medium heat, stirring until dissolved, then boil for just 30 seconds once bubbles appear.
- 5
Turn off the heat and immediately stir in 20 ml lemon juice to keep the citrus aroma.
Pour the hot brine into the jar until the greens are submerged, then tap lightly to release trapped air.
- 6
Let the jar cool at room temperature until the steam is gone, then seal and refrigerate.
Serve after 12 hours, or rest for a full day if you want the thicker stems seasoned to the center.