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Thread: Pickled mustard green
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[quote=LONELYJOURNEY,466654] 2 tbsp. sugar 1 tbsp. salt 1⁄4 cup white vinegar 1⁄2 lb. Asian mustard greens 3 red or green serrano chiles, split lengthwise 1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly. 2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2" pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently. 3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving. [/quote]
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