Chinese Pickled Mustard Greens

Chinese pickled mustard greens are savory, tangy and a little spicy. They’re easy to make with just a few ingredients and can be enjoyed with stir fries and soups or as a side dish with chicken or fish!

Pickling is a great way to preserve mustard greens, or really any vegetable. While you need to wait a number of days for the mustard greens to be ready, the actual pickling process is not complicated at all. 

Pickled mustard greens usually have a salty and sour taste thanks to the salt and vinegar used for pickling (not unlike this yamagobo we make!). 

For this pickled vegetable, we’re going for depth of flavor by adding slices of fresh garlic and ginger, dried Thai chilies and star anise. 

Once the mustard greens are pickled, they will last for a few weeks in the fridge. We love to serve them with this Chinese salt and pepper chicken and spicy Chinese stir fry green beans.

Why this pickled mustard greens recipe works

• Mustard greens can be bitter. Pickling helps to tame the bitterness.
• Once pickled, mustard greens will last for weeks in the fridge so they're a quick and easy addition to meals.
• While I used curly mustards, you can use any type of mustard green readily available to you. The greens come out with a crunchy texture.
• The Thai chilies add a spicy kick, but you can reduce the amount if you prefer.

What are mustard greens?

Mustard greens are from the mustard plant and are a leafy green with a slightly bitter and peppery taste (similar to the taste of arugula). They’re related to kale, cabbage and collard greens and they're common in Chinese, Japanese and Indian cuisine as well as in the Southern United States.

There are different types of mustard greens including curly mustard, Chinese mustard (gai choy) and Japanese mustard.

Ingredients

The full list of ingredients and quantities used to make these sour mustard greens can be found in the recipe card at the bottom of this post.

You’ll need 1 pound of mustard greens for this recipe. I used curly mustard greens (or American mustard) but you can use another variety.

To add a complex flavor to the greens, they’re pickled with fresh garlic and ginger that have been thinly sliced, dried Thai chilies and star anise. 

We use rice wine vinegar for the best flavor in this recipe. It has just enough acidity and sweetness to keep the greens from being overpowering.

Star anise has a mild licorice flavor. I highly recommend adding it, but if you can’t find any or prefer to leave it out, feel free to do so.

Variations and substitutions

• Traditional Chinese recipes use Chinese mustard green called dai gai choy, but you can use any mustard green readily available at the grocery store for this.
• Add additional dried chilies for a spicier pickle.
• I highly recommend the star anise, but if you have trouble finding it or don't like the flavor you can omit it.
• Add more or less garlic and ginger to your preference.
• If you don't have rice wine vinegar to make the brine, you can use white vinegar, just note the results will be slightly harsher. You can also substitute palm vinegar which has a really nice flavor!

Step by step instructions to make pickled greens

1. Soak the greens in water for 5-10 minutes then rinse thoroughly to remove any dirt. Tear into pieces about 4-5" long.

2. Blanch the greens in about 4 cups of salted water (use the 2 tablespoons of salt) for 30 seconds and remove.

3. Turn the heat off and add the garlic, ginger, Thai chilies and star anise to the salted water and let sit.

4. Place the greens in a very large bowl and sprinkle with the remaining tablespoon of salt and the 2 teaspoons of sugar. Let sit for 10 minutes.

5. Stir the vinegar into the liquid and pour over the greens. Let it sit on the counter for 4-6 hours.

6. Place the greens in 2 sterilized jars and pour the liquid over the top. Ensure that the liquid is covering the greens fully and there are no air bubbles - it should be completely submerged.

7. Place the lids on and let sit in a cool, dark place at room temperature for 2 days. Then store in the fridge for 7 days and enjoy!

Expert tips

1. While I used curly mustard greens, you can use another type.
2. Make sure to tear the greens into pieces (about 4-5 inches long), so they fit into the jars.
3. Be sure to use sterilized jars. If you’re not sure how to do this, here is a quick tutorial on how to sterilize jars.
4. For food safety, make sure the greens and other ingredients are fully submerged in the brining liquid.
5. You’ll also want to make sure all the air bubbles are out of the jars. You may need to use a knife to move things around and help release the bubbles.
6. The pickled greens will last for a few weeks in the fridge, but make sure you use a clean fork or tongs when removing greens from the jar. You don’t want to contaminate and risk promoting mold growth.
7. I normally label the jars with the date on the day I start pickling and then again when I open them so I can keep track!

Serving options

While these Chinese pickled mustard greens can be great just eaten on their own for a healthy snack, they are amazing served with some of these dishes and/or meals to add a bright freshness and acidity to the meal.

• We love to serve them alongside richer dishes like these braised Chinese chicken feet or these fried chicken feet often served for dim sum.
• Keep it simple by serving them alongside some simple Chinese sausage fried rice or even this claypot chicken rice for some added acidity.
• Noodle soups like this miso udon noodle soup or banh canh soup go great with pickled greens.

Frequently asked questions

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