Pickled Chinese Mustard Greens

Preparation info

  • Difficulty


  • Makes

    4 cups


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 2 pounds whole stems of Chinese mustard greens or whole vegetable


  • 3 tablespoons salt dissolved in ½ cup boiling water
  • 1 tablespoon sugar
  • 1 tablespoon distilled vinegar



  1. Totally immerse the vegetables in the brine in a ceramic pot.

  2. Press the vegetables into the brine and add cold water to cover. Cover the pot and leave it at room temperature.

  3. After 3 days, remove the vegetables from the brine, drain them, and store them in the refrigerator. They should keep for up to two months.

  • May be stored in the refrigerator for up to two months. Served as a condiment, in soup, or stir-fried with meat, seafood, or fowl.
  • Suggested Beverage: Beer