Vietnamese Pickled Mustard Greens (Dưa Cải Chua)

If you love classic Vietnamese flavors, these pickled mustard greens are a must. Tart, slightly sweet, and perfectly crunchy, they’re a versatile side dish for rice bowls, noodle dishes and more. Best of all, they’re quick and easy to make with just a few simple ingredients.

6–8 bunches of mustard greens

1 liter boiling water

2 tablespoons kosher salt

3 tablespoons white vinegar

2 tablespoons sugar

thai chili (optional)

shallots (optional)

Instructions:

1. Preheat the oven to 170°F.
2. Prepare the mustard greens by washing thoroughly and trim any tough or damaged stems.
3. Pat dry with a clean towel and chop into small bite-sized pieces.
4. Spread the mustard greens in a single layer on a baking sheet.
5. Place in the oven and dry for approximately 3 hours, or until slightly wilted.
6. In a medium pot, bring the water to a boil.
7. Add salt, white vinegar, and sugar, stirring until the sugar is fully dissolved.
8. Place the wilted mustard greens in a clean jar or container.
9. Pour the vinegar-sugar mixture over the greens, ensuring they are fully submerged.
10. Let the greens sit at room temperature for 1–2 days, until slightly tangy.
11. Store in the refrigerator and enjoy within 1–2 weeks.

For a quick video tutorial, please click the link below : 

https://www.instagram.com/reel/DQZoaFtiQn7/?igsh=MWVpd20ydGU2eG43NQ==