Pickled Mustard Greens

Preparation

1. In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns. Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes. Remove from the heat and let cool while you prepare the mustard greens. 

2. Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat. Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute. Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water. 

3. Transfer the leaves and stems to a clean 1-qt. canning jar. Add the chiles to the jar and pour the pickling liquid over everything. Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve. The pickled mustard greens will keep in the refrigerator for up to 6 months.

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.