Vietnamese Pickled Mustard Greens and Shallots (Dưa cải chua hành tím) Recipe

 

Ingredients

2 lbs. Mustard Greens

2 liters Water

3 Tbsp. Brown Cane Sugar + extra 

2 Tbsp. Pickling Salt

5 Shallots

Rinse 2 lbs. Mustard Greens.  Set aside to air dry.  

In a large pot add in 2 liters Water.  Add in 3 Tbsp. Brown Cane Sugar. and 2 Tbsp. Pickling Salt.  Bring to a boil and let it cool.  

Peel and cut 5 Shallots. Set aside.

Now using a different pot, boil some water with some Brown Cane Sugar.  Blanch the Mustard Greens. 

Cut the Mustard Greens into smaller pieces. Mix the Shallots in with the Mustard Greens. Place in a glass jar. Put 1 layer of Banana Leaf over the Mustard Greens. Pour in the 2 liters water mixture. Place a heavy bowl on top.  Seal tight and place in a warm area for 3 days. 

After 3 days, remove from jar and enjoy with your meal.