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.

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Ingredients

• 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

Method

1. Cut the mustard green into large chunks and rinse in running water, throwing out any leaves that stay dirt.
2. Lay the mustard greens on a clean surface and let air dry. Overnight works well.
3. 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.
4. Pack the mustard greens in heatproof jars or a large heatproof bowl.  
5. Add garlic and Sichuan peppercorns.
6. Pour the boiled salt and sugar mixture over the greens, covering them all.
7. 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.