Pickled mustard green is a popular dish in Vietnam, It was often served as a side dish for meals.

Ingredients.

• 2 lbs of Asian mustard green.
• 1 litre of cooled boiled water.
• 20 grams of sugar.
• 60 grams of rock salt.
• 2 tablepoons of rice vinegar.
• Shallots and green onion.

Instructions.

• Dry the mustard green in the sun for about 10 hours until slightly wilted.
• Rinse the mustard, green onion and shallots, then cut it into 2 inches.
• Combine water with rock salt, sugar and bring to a boil. Then wait to cool down at the room temperature.
• Add all of the ingredients into a pot, or glass, jar instead. (You should wash the pot with hot water before using), pour the water that you have just boiled into a pot, make sure everything is submerged.
• Leave the pot into a warm place to pickle.

And done, hope you enjoy!