I have never made pickled mustard greens from scratch so I don't have a recipe to share with you on that but hopefully one day I will because I love preserving veggies. For now, I have been marinating store bought pickled mustard greens and it's so so good. I'm actually on my third bottle now! They are salty, crunchy, and sour, making them perfect for topping deliciously rich pork dumpling, tossing it into some beef stir fry, seared veggies, fried rice, noodle soups, steamed eggs, or a hot bowl of fresh rice with a fried egg. It's that condiment that makes anything taste ABSOLUTELY DELICIOUS.
It only takes 15 minutes to make and can last you years. So, start off by taking the mustard green out of the package that it comes in and rinse it out with water. The liquid it comes in is extremely sour and salty so we can just throw it away. Give the mustard green a good squeeze to get all the excess juice off. Pat it dry with a clean paper towel and start chopping the entire mustard green into small cubes. It doesn't have to be perfect, it just needs to be small sized pieces. Think half the size of a green pea. Place everything into a bowl and then dice up some bamboo shoots into the same size. Toss those into your bowl too.
Into this big bowl of neon green goodness, I add in some of my garlic chili oil, sugar, and vinegar. Mixed everything up until well combined and gave it a taste. It should have a nice crunch and taste like a punch of sour, salty, a little spicy, and a little sweet. So so good and it gets better over time! Place everything into a jar and into the fridge it goes. It can last up to 1 year but it never lasts longer than 6 months for me.
Pickled Mustard Greens
1 pack of pickled mustard greens
1 teaspoon of chili garlic oil or chili flakes (use 1 TBSP if you want more spice)
1 tablespoon of white sugar
1 tablespoon of white vinegar
1 large tablespoon of bamboo shoots, chopped (optional)
Start by taking out the pickled mustard greens out of its packaging. Pour out all the juice and wash the greens under running water. You really want to rinse out the brine and squeeze out any juices.
Next, dry it off using a paper towel and start dicing it into small pieces. Place all your chopped mustard greens into a bowl.
To this bowl add in your chili garlic oil/chili flakes, sugar, vinegar, and chopped bamboo shoots
Mix well to combine. Store in a jar and place in the fridge. Use whenever.