Burmese-Style Pickled Mustard Greens 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Aug 10, 2011

These were inspired by the sour mustard greens served at Mandalay restaurant in Silver Spring.

Make Ahead: The greens can be eaten after 3 days. Refrigerate in brine in sealed jars for up to 1 month.

Servings: 6 cups
  • 2 big bunches mustard greens (if you use a red variety, they will turn the liquid pink)
  • 1 cup water, plus more as needed
  • 2 tablespoons sugar
  • 3 heaping tablespoons salt
  • 1/4 cup unseasoned rice vinegar or distilled white vinegar
  • 3 to 5 thick crosswise slices of peeled fresh ginger root


Coarsely chop the stems and leaves of the mustard greens; place in a very large glass or other nonreactive bowl.

Boil the 1 cup of water; transfer to a small bowl if needed, then stir in the sugar and salt until dissolved. Stir in the vinegar. Pour the mixture over the mustard greens, then add the ginger and enough cold water to ensure that the greens are completely submerged. Cover and let sit at room temperature for 3 days.

At this point, the greens can be served. If you don't eat them right away, refrigerate in airtight containers, using enough of the brine to completely submerge the greens, for up to 1 month.

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Recipe Source

Adapted from Grace Lichaa of New Morning Farm in Hustontown, Pa.

Tested by Emily Horton.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.