Eurasian-style Pickled Mustard Greens

Ingredients

In this Eurasian adaptation, we incorporate the distinct flavors of Singaporean and Malaysian cuisine. The original Taiwanese Suān cài is typically pickled in a brine made with rice wine, soy sauce, and sugar. However, in this recipe, we replace the rice wine with vinegar and add spices like turmeric, cumin, and chili to infuse the pickled greens with the bold flavors of Eurasian cuisine. We alse have the original recipe for Suān cài, so you can check it out.

• 500g (1.1 lb) mustard greens 500g (1.1 lb) mustard greens
• 2 cups (470ml) white vinegar 2 cups (470ml) white vinegar
• 1 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon chili flakes 1 teaspoon chili flakes

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the mustard greens thoroughly and cut them into bite-sized pieces.
2. 2.
   In a saucepan, combine the white vinegar, water, sugar, salt, turmeric powder, cumin seeds, and chili flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3. 3.
   Add the mustard greens to the boiling mixture and cook for 2 minutes.
4. 4.
   Remove the saucepan from heat and let the pickling liquid cool completely.
5. 5.
   Transfer the pickled mustard greens and the liquid into a sterilized jar.
6. 6.
   Seal the jar tightly and refrigerate for at least 24 hours before consuming.
7. 7.
   The pickled mustard greens can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Mustard greens — Make sure to wash the mustard greens thoroughly to remove any dirt or grit. Cut off any tough stems before pickling.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes.
• Adjust the sweetness and tanginess by adding more or less sugar and vinegar, according to your preference.
• Serve the pickled mustard greens as a side dish with rice or noodles, or use them as a topping for sandwiches or salads.
• Experiment with different spices like star anise or coriander seeds to create your own unique flavor profile.
• If you prefer a milder flavor, blanch the mustard greens before pickling to reduce their bitterness.

Serving advice

Serve the Eurasian-style Pickled Mustard Greens as a side dish alongside your favorite Eurasian or Asian main course. They pair well with rice dishes, curries, stir-fries, or even as a condiment for sandwiches and wraps.

Presentation advice

To enhance the visual appeal, garnish the pickled mustard greens with a sprinkle of chili flakes or a few fresh cilantro leaves. Serve them in a small bowl or on a platter to showcase their vibrant yellow color.