Pickled Greens with Fresh Chiles

Name: Pickled Greens with Fresh Chiles
Yield: Makes about 7 pint jars
Cuisine: Jamaican
Ingredients: 3 tablespoons yellow mustard seeds; 1½ tablespoons whole allspice; 1 tablespoon green cardamom pods, lightly crushed; 7 cups cider vinegar (5% acidity); About 4 pounds kale or collard greens; About 4 pounds kale or collard greens; 7 cloves garlic; 7 fresh chiles such as habanero; 1 small onion, cut into ½-inch-thick wedges; 2 tablespoons pure kosher salt; 1 cup balsamic vinegar (6% acidity); 7 fresh chiles such as habanero; 2 tablespoons sugar

Preparation info

Makes about
7
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Serve these on sandwiches, or folded into a Jamaican-style rice-and-peas cooked with coconut milk, or just as a sour side dish.

Ingredients

About 4 pounds kale or collard greens
3 tablespoons yellow mustard seeds
1½<

Americas
Jamaica
Side dish
Preserve
Vegan
Gluten-free
Winter
Caribbean

Method

Wash the greens well, then pull off and discard the stems and thick rib in the center of each leaf. Roughly chop kale, or stack collard leaves and slice them crosswise into ¾-inch-wide strips. Put the greens in a clean pillowcase, go outside (or into the bathtub with the shower curtain closed), and swing it around to shake out excess water. In a small bowl, combine the mustard seeds, allspice,