This is the recipe I use for pickled mustard greens. I stir fry them with squid. I forget where I got this recipe from, but I’ve been making it for years.
3 tablespoons salt
2 tablespoons sugar
2 tablespoons distilled vinegar
2 pounds whole Chinese mustard greens, or stems only
Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a glass container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months.
