Korean Mustard Greens Pickle
Paeju mustard pickle is a quick vinegar preserve where mustard greens are cut into four-centimeter pieces, packed into a jar with sliced garlic, and covered with a hot brine of vinegar, water, sugar, salt, and lemon juice. The mustard greens retain some of their natural peppery bite even after pickling, giving each piece a sharp, nasal kick alongside the brine's tangy acidity. Lemon juice stirred in after the heat is turned off adds a bright citrus note that would evaporate if boiled. Thicker stems pickle more slowly than leaves, so separating them and salting the stems first produces a more even texture. Ready after twelve hours of refrigeration, these pickles are especially effective next to fatty meats, where their sharp acidity and peppery warmth cleanse the palate between bites.
Adjust Servings
Instructions
- 1
Wash mustard greens, cut into 4 cm pieces, and dry.
- 2
Place greens and sliced garlic into a jar.
- 3
Boil vinegar, water, sugar, and salt.
- 4
Turn off heat and stir in lemon juice.
- 5
Pour brine into jar, cool, then seal.
- 6
Refrigerate and serve after 12 hours.
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