HOW TO MAKE PICKLED MUSTARD GREENS RECIPES
PICKLED MUSTARD GREEN RECIPE (??) | CHINA SICHUAN FOOD
Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.
Provided by Elaine
Categories pantry
Number Of Ingredients 5
Steps:
- Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
- Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
- Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
- Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
- Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
- Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
- Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.
PICKLED GREENS RECIPE - FOOD.COM
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Total Time 48 hours 15 minutes
Prep Time 15 minutes
Cook Time 48 hours
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3620.4, CarbohydrateContent 174.1, FiberContent 15.7, SugarContent 157, ProteinContent 12.6
PICKLED MUSTARD GREENS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
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PICKLED MUSTARD GREENS (HAAM CHOY) - THE WOKS OF LIFE
Dec 16, 2020 · To add after jarring the greens: ? 3 1/2 teaspoons sea salt (1 teaspoon/6g per pound of vegetables) ? 2.62 teaspoons granulated sugar (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables) ? 7 tablespoons white vinegar (2 tablespoons/30 ml per pound of vegetables)
From thewoksoflife.com
From thewoksoflife.com
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PICKLED MUSTARD GREENS RECIPE - CHINESE PICKLED MUSTARD GREENS
May 20, 2013 · Submerge the greens in the brine, using a chopstick or skewer to get rid of any air bubbles. Put the weights on the greens if you have them. If not, place the Mason jars in the sink and put the narrow jelly jars in them. The brine will overflow but the narrow jar will prevent the greens from contacting the air.
From honest-food.net
From honest-food.net
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PICKLED MUSTARD GREENS RECIPE (??) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
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PICKLED MUSTARD GREENS (DUA CAI CHUA) - RUNAWAYRICE
Jan 23, 2014 · Pickled Mustard Greens (Dua Cai Chua) Ingredients. 4 1/2 lbs fresh mustard greens 1/3 medium onion 7 cups water 2 1/2 Tbsp salt 1 heaping Tbsp brown sugar. 1 resealable sandwich-sized plastic bag 1 resealable quart-sized plastic bag 1 gallon jar. Directions. Cut off ends of the mustard greens and discard.
From runawayrice.com
From runawayrice.com
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VIETNAMESE PICKLED MUSTARD GREENS - DUA CHUA RECIPE
Jan 04, 2013 · Instructions Break the gai choi leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the... Cut the leaves and onions to desired size, about 1? pieces. Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until ...
From hungryhuy.com
From hungryhuy.com
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COOKING WITH PICKLED MUSTARD GREENS | FOCUS:SNAP:EAT
Jan 23, 2013 · Slice the mustard green in half right down the middle, then rub kosher salt all over (about a tablespoon). Let sit in colander for two hours, then rinse with water and set aside. In a saucepan, cook the sugar, cider vinegar and water together until the sugar dissolves. Remove from heat and let cool.
From focussnapeat.com
From focussnapeat.com
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PICKLED MUSTARD - PAK GARD DONG ????????? - THAITABLE.COM
After sitting in brine overnight, the mustard greens should be wilted, but still green. Rinse mustard greens in cold running water to remove the salt. Pack them into the jar tightly. Add a teaspoon of salt and 1 tablespoon of sugar. Pour enough water to cover the mustard greens. With my jar, it took 2 cups of water to cover the mustard. Close the lid.
From thaitable.com
From thaitable.com
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PICKLED MUSTARD GREENS RECIPE: HOW TO MAKE PICKLED MUSTARD ...
Dec 11, 2019 · Easy Pickled Mustard Greens Recipe: Step by Step Pickled Mustard Greens Recipe, Tips to make Pickled Mustard Greens at home, Pickled Mustard Greens Ingredients, Pickled Mustard Greens Recipe video & more at Times Food
From m.recipes.timesofindia.com
From m.recipes.timesofindia.com
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VIETNAMESE PICKLED MUSTARD GREENS (MOM’S STYLE) RECIPE BY ...
According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly. Put the mustard greens into the warm water bowl. Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water.
From cookpad.com
From cookpad.com
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PICKLED MUSTARD GREEN RECIPE ARCHIVES - THE HAKKA ...
Dec 16, 2012 · Pickled Mustard Greens. Makes 3 to 4 cups. 3/4 to 1 1/4 pounds broad-stemmed Chinese mustard greens. 2/3 cup rice vinegar or distilled white vinegar. 2/3 cup sugar. 1/2 teaspoon sea salt or table salt. 1. Pull apart the mustard greens and separate the stems. Cut the stems and thicker part of the leaves into 1-inch pieces to make 4 to 5 cups.
From thehakkacookbook.com
From thehakkacookbook.com
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COOKING WITH PICKLED MUSTARD GREENS | FOCUS:SNAP:EAT
Jan 23, 2013 · Pork and Pickled Vegetables Fried Rice Noodles Recipe. Makes 3 to 4 servings. Ingredients: 6 oz. ground pork 8-10 oz. rice noodles* 1/2 t ground white pepper 1 T sesame oil 1 T soy sauce 1 T xiao hsing wine 1 t cornstarch 1 t fresh ginger, julienned into toothpick pieces 1 whole pickled mustard green (about 1 1/2 to 2 cups, chopped)
From focussnapeat.com
From focussnapeat.com
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PICKLED MUSTARD GREENS (BURONG MUSTASA) - FOXY FOLKSY
Jun 03, 2021 · Pickled mustard greens can be eaten as it is. But the usual Filipino way was to saute it with scrambled eggs added. On my next post, I will share a similar recipe with my batch of pickled mustard greens. It was simple but really good! Armin loved it, too bad I only made a small batch to try.
From foxyfolksy.com
From foxyfolksy.com
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HOW TO PICKLE CHINESE MUSTARD GREENS (GAI CHOY) - MARY'S ...
Dec 01, 2020 · Pickling. Cut the Chinese mustard greens roughly into two x two inch pieces. In a large container or jar with a lid, add sugar and salt, followed by ½ cup of hot water to dissolve the sugar and salt. Mix. Add 1000 ml of water to the jar and the vinegar, and mix. Add the ginger pieces and shallots. Add the Chinese mustard greens into the jar ...
From maryshappybelly.com
From maryshappybelly.com
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HOW TO MAKE ??: PICKLED MUSTARD GREENS – CHINA PICKLES
May 15, 2015 · Pickled Mustard Greens Making them is relatively easy, and the process is transferable to a variety of different types of vegetables. The first step is to wash your vegetable, and without drying it, roll it in salt.
From chinapickles.wordpress.com
From chinapickles.wordpress.com
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PICKLED MUSTARD - PAK GARD DONG ????????? - THAITABLE.COM
Pickled mustard may not be a star in dishes, but it enhances other ingredients with its sour flavor. Without pickled mustard, kanom jeen namya is bland and curry noodles lack the sour punch that cuts through the rich sauce. You can easily buy pickled mustard at Asian markets, but I like the flavor of my homemade mustard green best.
From thaitable.com
From thaitable.com
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HOW TO COOK MUSTARD GREENS | ALLRECIPES
Dec 02, 2020 · Remove the thick stems for the greens, and chop the greens into bite size pieces. Heat the cooking oil in a skillet over medium heat. Stir in the bacon and garlic, cooking for about 1 minute. Stir in the greens, and sprinkle with onion powder. Cook until greens are tender, about 3 minutes. Drizzle with fish sauce, stir, and serve.
From allrecipes.com
From allrecipes.com
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CHINESE PRESERVED GREENS RECIPE - THE WOKS OF LIFE
Aug 19, 2020 · Pickled and fermented vegetables are a signature ingredient in Chinese cooking. With our garden bursting with early spring kale this year, we decided to make these Chinese Preserved Greens. You can use any leafy, robust vegetable, like tender kale, mustard greens, or radish greens, which are ideal candidates for this recipe!
From thewoksoflife.com
From thewoksoflife.com
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HOW TO MAKE SUAN CAI (PICKLED CHINESE MUSTARD GREENS ...
Apr 08, 2019 · 1 tablespoon of sea salt. 1 tsp of sichuan peppercorns (optional) 2 minced dried chili peppers (optional) 1 air-tight glass jar. Instructions. Separate and wash the mustard green leaves. Pat down the leaves with a paper towel. Rub the leaves with salt and air-dry for 1 hour to draw out the water. Tightly pack the greens into the jar, sprinkling ...
From jemferments.com
From jemferments.com
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FERMENTED MUSTARD GREENS RECIPE - SHARE-RECIPES.NET
Pickled Mustard Greens Recipe (??) Oh My Food Recipes. 2 hours ago Make sure the liquid covers all the vegetables. If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. Let it ferment for 21 days or 3 weeks. Put them in a shade area.
From share-recipes.net
From share-recipes.net
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PICKLED COLLARD GREEN STEMS | SOUTHERN LIVING
Place a cutting board near the sink. Cut the collard green stems into 2-inch pieces and rinse in cold water. Drain. Step 3. Bring the 8 cups water to a boil in a separate stockpot over medium-high. Blanch the stems, 2 cups at a time, in the boiling water, 2 to 3 minutes. Meanwhile, fill a medium bowl with ice and water.
From southernliving.com
From southernliving.com
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