But if you like to make you own pickled mustard green, here is my take. Making your own pickled mustard green means you can make it less salty, sweet or sour according to your taste.
This recipe is broken into 2 parts. The first part is to prepare the mustard green and the second part is to pickle the mustard.
(Note. I added a chilli to spice up the pickle)
300gms fresh mustard green
Cut mustard green into bite size and soak in salt solution for about 7 to 8 hours
After 7 to 8 hours drain off water and wash 4 times to reduce saltiness.
Then squeeze out excess water from the mustard green
Place the mustard green in a container
Sugar Vinegar Solution
1 part sugar
3 parts water
1 part vinegar
Boil the ingredients
Turn off heat once solution is boiled and wait for 6 minutes
Pour sugar vinegar into the container of mustard green
Let it cool
Cover and keep in the fridge
After 2 days the pickled mustard green is ready to be eaten.