Sweet Pickled Mustard Greens Food
PICKLED GREENS
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Provided by sugarpea
Categories Lunch/Snacks
Time P2DT15m
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6
SWEET MUSTARD PICKLES
GREAT ON COLD MEATS : This is a mixture of Vegetable preparation from one recipe and the Mustard Sauce from another .. A family favorite All Year Around .. Make in quantity when cauliflowers are cheap... because your friends will be wanting a jar or two from each batch .. Shirley used to make these Pickles at least 3 or 4 times a year and her grandchildren were often caught eating it out of the bottle .. Shirley would chastise them with "Get out of there ..Don't eat it all .. I won't have any left" .. but they knew that she had 5 or 6 jars in the cupboard above the fridge ! *IF YOU CAN'T GET GREEN TOMATOES.. REPLACE WITH 1 MORE CUCUMBER AND ONE MORE CAULIFLOWER*
Provided by GREG.H
Categories Chutneys
Time P1DT30m
Yield 10-12 500gm JARS
Number Of Ingredients 12
Steps:
- Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
- Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
- Place into Boiler, Cover with Brine and let stand overnight.
- Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
- Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
- Add vegetables bring to a boil and then simmer for 10 minutes.
- Place in Clean Jars and allow to cool.
- Cover with Lid and Store in Cupboard.
- Keeps for 12 months . but it won't last that long !
SWEET PICKLED MUSTARD GREENS
These are great in soups and noodle dishes. Especially Pad Thai
Provided by barbara lentz
Categories Vegetables
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Place the mustard greens in a bowl and sprinkle the salt over them and mix with hands. Let sit one hour.
- 2. Heat the vinegar, sugar, and red pepper flakes until the sugar is dissolved. Let cool
- 3. Pack the mustard greens in two quart jars. Pour the cooled vinegar mixture over. Place lid on jars and let sit in refrigerator for 3 days.
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