MUSTARD GREEN PICKLES 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.
DELICIOUS GOLDEN MUSTARD PICKLES RECIPE - FOOD.COM
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Total Time 48 hours
Prep Time 48 hours
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
Nutrition Facts : Calories 257.8, FatContent 1.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2848.7, CarbohydrateContent 57.7, FiberContent 3.3, SugarContent 45.2, ProteinContent 3.7
More about "mustard green pickles recipes"
DELICIOUS GOLDEN MUSTARD PICKLES RECIPE - FOOD.COM
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
From food.com
Reviews 5.0
Total Time 48 hours
Calories 257.8 per serving
From food.com
Reviews 5.0
Total Time 48 hours
Calories 257.8 per serving
- Remove, and let cool on rack.
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GREEN CHILLI PICKLE RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
Reviews 4.3
Cuisine American
Calories 234 calories per serving
Reviews 4.3
Cuisine American
Calories 234 calories per serving
- In another vessel, add roughly crushed mustard, fennel seeds, salt, asfoitida and pepper. Pour hot mustard oil, especially on asfoitida. Mix it well with spoon. Add chilles. Mix it again. Store in glass jar and keep it in the fridge. You can enjoy this pickle with any dish.
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