Wednesday, February 25, 2009

Pickled Mustard Greens ( Dưa muối)

I learned it from my uncle-in-law's mother. Elders are sure having excellent experience on these traditional recipes

- 3lbs mustard greens
- 1 bunch scallions
- 8 cups of warm water
- 8 tsp salt
- 3tsp sugar
- 3tbsp white vinegar
- 1tsp crushed alum (optional)

- Dry the mustard greens in the sun for an entire day, or until the vegetables dry and appear to have shrunk slightly. It's currently winter at my place so I placed them near the heater.

- Wash thoroughly,cut them into 2" length, then drain well

- Cut the scallions into 4" length, mix the scallions and mustard greens together

- In a large bowl, dissolve together water, salt, sugar, white vinegar, and crushed alum ( Keep the vegies green and crunchy) , it should taste salty, a little sour and just little sweet
- Place the vegies into the container, try to press it as hard as possible so they can absorb the saltiness easily
- Pour in the water mixture, sealed with the lid
- Place the container in a warm place for 3 days. After 3 days, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months

**Variation of Pickled Vegie

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