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Pickled Mustard Greens Recipe
|Water||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
|Mustard greens||4 Pound|
Serving size: Complete recipe
Calories 1286 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8214.4 mg342.3%
Total Carbohydrates 292 g97.3%
Dietary Fiber 60 g240.2%
Sugars 229.6 g
Protein 49 g98.3%
Vitamin A 3810.8% Vitamin C 2117.2%
Calcium 188.8% Iron 149.7%
*Based on a 2000 Calorie diet
Reduce heat and simmer several minutes, stirring once or twice, until sugar and salt are dissolved.
Set aside to cool.
Break side branches from center stalk of greens; discard leaves.
Rinse branches and cut into 1 to 1 1/2 inch chunks.
Blanch in boiling water 1 minute.
Rinse under cold water, drain well and let cool.
Divide greens evenly between 2 1 quart glass jars and place 2 slices fresh ginger in each.
Fill jars with cooled vinegar mixture.
Cover and refrigerate 1 week before using.