Wednesday, May 2, 2012

Pickling Mustard Greens


Mustard greens are simply arugula on steroids in my opinion. A spicy kale-like green that's readily available in markets and CSA's (community supported agriculture) right now. We just received ours from The Farm Table and were excited to dig into a different way to use these nutritious greens.

I found a simple recipe on Pinterest, originally from saveur.com for canning mustard greens I just couldn't pass up — so out came the canning jars from the basement.


Ingredients:
  • 2t sugar
  • 1t salt
  • 1⁄4 cup white vinegar
  • 1⁄2 lb mustard greens
  • 3 red or green Serrano chiles, split lengthwise (these were grown in the E.A.T. garden last year)
In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove to cool slightly. Trim stems of washed mustard greens from leaves and cut them into 2" pieces, placing in a 1 quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently. Pack stems, leaves, and chiles into a clean glass 1 quart jar and pour hot liquid onto greens, making sure that the stems are completely submerged.

Cover and refrigerate for at least 3 days before serving.

It's seriously that simple. I will have to report back later in the week after we try these in the E.A.T. kitchen but this could not have been an easier way to preserve some mustard greens for meals later in the week and next weekend.

You can also treat mustard greens as you would collard greens and cook them in other ways as I have done in the past. And to note — the recipe I am highlighting here is vegan/vegetarian friendly.

E.A.T. local E.A.T. well

14 comments:

  1. Yah, Tim, for inspiring a new pickling project. I'm hitting my ball jars this weekend. This makes me doubly glad I planted so much mustard this year! It's my favvvveeee.

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    1. Thanks Sarah for stopping by. I am looking forward to opening a jar this weekend! So happy this is a garden staple for you!

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  2. I've never made pickled mustard greens but now feel a sudden need to do so! Thanks for sharing!

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    1. Aida, I have to say it was a new one on me. With all of the greens coming in now I was certainly looking for new to me ideas to make them last. Thanks for stopping by and I am a big fan of your site and work!

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  3. I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

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    1. Hey there and great stuff. Heading over to check the site now. Thanks for stopping by and hope you will stay in touch!

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    2. Thanks for contributing, Tim! I look forward to digging deeper into your archives.

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    3. Thanks Sean fab site you got going there. Will enjoy this community!

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  4. I can't wait to try this out! Thank you for the inspiration.

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    1. Love to hear how it turns out. I have one more jar in the fridge just waiting.

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  5. It's been a few weeks since I've peeked at your site and I'm catching up on missed articles/recipes. We just got mustard greens in our box this week, too! Have you posted yet on how they turned out? What would I use the pickled version for? Sandwiches maybe? So intrigued...let us know what your verdict is!

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    1. FLA, yes it turned out great! The one change I would make would be to add some apple vinegar for a little extra flavor. Definitely give it a go and let me know how it goes!

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    2. Thanks for the quick reply!! We will let you know :)

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  6. It's been a few weeks since I've peeked at your site and I'm catching up on missed articles/recipes. We just got mustard greens in our box this week, too! Have you posted yet on how they turned out? What would I use the pickled version for? Sandwiches maybe? So intrigued...let us know what your verdict is!

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