Dưa Chua Recipe - Vietnamese Pickled Mustard Greens

• Produce

  • 1 Onion, medium

• Baking & Spices

  • 4 tbsp Salt
  • 10 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Vinegar

• Liquids

  • 16 cups Water

• Other

  • 2lb large head of gai choi (Asian mustard greens

Found on hungryhuy.com

Ingredients

• 2lb large head of gai choi (Asian mustard greens)
• 1 medium onion, sliced
• 16 cups water
• 4 tbsp. salt
• 10 tbsp. sugar
• 2 tbsp. vinegar

Directions

• Break the gai choi leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the sun for 6-8 hours.
• Cut the leaves and onions to desired size, about 1 pieces.
• Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until water cools. It should be hot, but you can touch it without burning yourself.
• Add all the vegetables into the pot, making sure everything is submerged. You can also add all of this into a jar instead of the pot. Leave your container in a warm place (window sill, or oven with the oven light on) so it can pickle. Taste a piece every 24 hours until it gets sour enough for your taste, then transfer to the fridge.