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Vietnamese Mustard Green Pickle


2 lb large head of gai choy Asian mustard greens
1 medium onion sliced
16 cups water
4 tbsp. salt
10 tbsp. sugar
2 tbsp. vinegar


Break the gai choy leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the sun for 6-8 hours.
Cut the leaves and onions to desired size, about 1″ pieces.
Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until water cools. It should be hot, but you can touch it without burning yourself.
Add all the vegetables into the pot, making sure everything is submerged. You can also add all of this into a jar instead of the pot. Leave your container in a warm place (window sill, or oven with the oven light on) so it can pickle. Taste a piece every 24 hours until it gets sour enough for your taste, then transfer to the fridge.
Nutrition Information


The above recipe is perfect to me, but I want to try other variations for my family to eat.5/2015 – For grandma, I cut sugar to 2/3 the above recipe. So far, she likes it. A little salty for her so will try 85% salt next trial.


Serving: 0g | Calories: 144kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3882mg | Potassium: 607mg | Fiber: 5g | Sugar: 27g | Vitamin A: 4572IU | Vitamin C: 107mg | Calcium: 199mg | Iron: 3mg
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