This is another one of my grandmother’s recipe. It is excellent as it is without cooking but you can also sautee it in beaten egg and onions if you want. Great as a side dish or snack!
- 2 lbs chinese mustard, washed and dried
- 4 cups rice water (see below on how to make rice water)
- 1/2 cup seasalt
- Leave chinese mustard greens at room temperature or under the sun until limp-dry but not yellow. (I left mine on the kitchen counter overnight.)
- Place greens in a colander and then sprinkle with salt. Let sit overnight on the sink (so it drains) until leaves are bright green. Squeeze out water.
- Heat rice water until just boiling. Remove from heat and let cool.
- Place greens in a jar or any glass container with cover. Pour heated rice water until it covers the greens.
- Cover and set aside in a cool, dry place.
- Mustard greens are ready when rice water is sour. (approximately 2 – 3 days)
To make rice water:
Scoop 2 cups of white or brown rice. Wash and throw away water. Wash second time and set aside the second washing for use in pickled mustard greens.
To cook pickled greens:
Pickled greens are ready to eat as they are after 2-3 days. But if you want to cook it, just sautee it in oil and chopped onions. Beat 1 egg and add to sauteed greens. Serve warm or cold.