Pickled mustard greens (suen gai choy)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 1-qt jars | ||
| 2 | quarts | Mustard greens cut into 1 inch pieces |
| 4 | slices | Ginger root |
| 3 | cups | Water |
| 1 | cup | Sugar |
| 4 | teaspoons | Salt |
| ⅔ | cup | Cider vinegar |
Directions
PICKLING MIXTURE
PREPARATION: Bring pickling mixture to a boil. Simmer for a few minutes until sugar and salt are dissolved. Set aside to cool completely.
Break side branches off the center stalk of the mustard greens. Tear off leaves and save them for soup. Using only the branches, cut 1 inch to 1½ inch chunks. Blanch them in a pot of boiling water for 1 minute. Rinse under cold water. Drain and let cool completely. In two 1- quart glass jars (cleaned and rinsed with hot water) place mustard greens and 2 slices of fresh ginger root and fill with the cooled pickling mixture.
Cover and refrigerate for one week. Serve chilled as a side dish. DO AHEAD NOTES: These keep well in refrigerator for several months, except they will be munched up long before then. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>