Cambodian Pickled Green Mustard Recipe

Wash the Chinese mustard greens thoroughly.

Let them air dry overnight if you’re in a cold state, or leave them outside for a few hours if you’re in a hot state.

Cut or shred the mustard greens into your desired size and place them in a clean, sterilized jar.

In a pot, combine water, sugar, salt, and rice.

Bring the mixture to a boil, stirring to dissolve the sugar and salt. Let it simmer for a few minutes.

Turn off the heat and allow it to cool for 15 minutes.

Pour the hot pickling solution over the mustard greens in the jar. Ensure the greens are fully submerged.

Allow the mixture to cool to room temperature before sealing the jar.

Seal the jar and let it sit in the refrigerator for at least 24 hours to allow the flavors to develop. For a stronger flavor, you can let it pickle for a few days.

Once pickled to your liking, the Chinese mustard can be served as a side dish or a condiment.