3 lbs Gai Choy aka Chinese Mustard Greens (mature, wilted greens are best)
12 cups water
1/4 c sugar
1/4 c salt
To pickle, leave the open jar of greens on the counter (not fridge). Add something heavy to weigh the greens down, but use something that will still allow air to come in. Once they pickle to your desire, you can store in fridge for 2-3 weeks.
If you skip the blanching process, it will take longer to pickle, and you'll need to leave the greens out for it to wilt before pickling.
If you don’t have wilted/mature greens - wash them & let it sit out overnight to wilt and dry.
20 авг 2017
