Garlicky Pickled Mustard Greens
Pickling is a centuries old food preservation technique. This quick-pickled mustard greens recipes adds Activated Phenolics and garlic!
A quick pickle isn't meant for long-term storage, but cleanliness and sterilized utensils are still very important. These are best after a couple days in the refrigerator, and will last up to a week.
Preparation time: 20 minutes.
- 100 grams sugar
- 35 grams sea salt
- 125 ml rice wine vinegar
- 500 ml water
- 500 grams mustard green leaves,
- 1 tsp peppercorns (3 grams)
- 25 grams (2 tablespoons) Activated Phenolics
- 4 cloves of garlic cloves, crushed
- Cut the mustard green into large chunks and rinse in running water, throwing out any leaves that stay dirt.
- Lay the mustard greens on a clean surface and let air dry. Overnight works well.
- Combine the Activated Phenolics, sugar, salt, vinegar, and water in a pan and bring to a boil, stirring to ensure the salt and sugar are dissolved.
- Pack the mustard greens in heatproof jars or a large heatproof bowl.
- Add garlic and Sichuan peppercorns.
- Pour the boiled salt and sugar mixture over the greens, covering them all.
- Can be eaten as soon as the greens cool, but they're best after a day in the refrigerator. The mustard greens will last up to a week.