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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 3 cups
1 ½ pounds mustard greens
1 bunch scallions
4 cups water
5 ½ teaspoons salt
1 ½ teaspoons granulated sugar
Cut the mustard greens and scallions into 2 inch lengths. Wash well and dry in the sun for an entire day, or until the vegetables dry and appear to have shrunk slightly.
Combine the water with the salt and sugar in a large bowl. After the mustard greens and scallions have been dried, transfer them to the bowl of pickling water. Using another bowl or a board as a weight, keep the vegetables submerged in the water. Cover the bowl and put in a warm place for 3 days. After 3 days, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months.