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5 from 8 votes
Pickled Mustard Green Recipe

Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.

Course: pantry
Cuisine: Sichuan cuisine
Keyword: Mustard
Author: Elaine
  • 1 kg mustard greens
  • Boiled water as needed
  • 2.5 tablespoons salt
  • 1 large airtight glass jar
  • 1 teaspoon Sichuan peppercorn seeds , optional
  1. Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
  2. Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
  3. Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
  4. Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
  5. Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
  6. Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
  7. Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.
Recipe Notes

It is really important to use oil-free and water free tool to take some of the pickled mustard greens out.

For healthy consideration, adding some vitamin C to the jar can help to reduce nitrite content.