160 minutes
A zesty and flavorful Szechuan-style pickle made with mustard greens and serrano chiles.
cups
cups
tablespoons
teaspoons
tablespoons
Whole Black Peppercorns
teaspoons
Mustard Greens, stems thinly sliced, leaves coarsely chopped
0 lb
Serrano Chiles, thinly sliced
each
1. Prepare Pickling Liquid
Combine the apple cider vinegar, unseasoned rice vinegar, raw cane sugar, ¼ teaspoon of kosher salt, and whole black peppercorns in a medium sauté pan. Heat over medium heat for about 3 minutes, stirring until the sugar dissolves completely. Remove from heat and let cool.
2. Blanch Mustard Greens
Bring 3 quarts of water and 1 tablespoon of kosher salt to a rolling boil in a large pot. Add the thinly sliced mustard green stems and blanch for 1 minute. Then, add the coarsely chopped mustard green leaves and let them sit for another minute. Drain and rinse under cold running water.
3. Assemble Pickles
Transfer the cooled mustard greens to a clean 1-quart canning jar, layering them with the thinly sliced serrano chiles. Pour the cooled pickling liquid over the greens and chiles, ensuring they are completely covered.
4. Pickle and Store
Let the jar sit at room temperature for at least 2 hours to allow the flavors to meld. Seal with a lid and refrigerate. The pickled mustard greens will be ready to enjoy after a few hours and will develop a deeper flavor over time.
Start with the freshest mustard greens you can find. Look for vibrant, crisp leaves. Freshness is key to achieving the right texture and flavor.
Use sterilized jars and utensils to prevent introducing harmful bacteria into your pickles.
The salt-to-water ratio is critical in pickling; it ensures the proper fermentation environment. Use a scale for precision and high-quality sea salt or pickling salt to avoid additives that can disrupt fermentation.
Adjust the tang, heat from Szechuan peppercorns, umami from soy sauce, and sweetness from sugar to taste.
Keep the jar at a steady, warm room temperature, away from direct sunlight, to encourage consistent fermentation. A range of 68-72°F (20-22°C) is ideal.
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