8-year-old: I don’t want to be like Napoleon Bonaparte.
8-year-old: He has THREE sisters! Imagine!!
(I hope his two sisters didn’t hear it.)
Vietnamese picked mustard green
(Adapted from Vanh Khuyen Le)
2 large heads of Asian mustard greens
3 shallots (peeled, thickly sliced)
5-6 garlic cloves (peeled)
2 chilis (optional, sliced)
75 g palm sugar (can be replaced by light brown sugar)
50 g kosher salt
2 1/4 liters water
To prepare the mustard greens:
- Preheat the oven to 210F.
- Remove some of the leaves and use them for other purposes.
- Note: You want to have more stems than leaves for the crunchy pickle.
- Separate the whole leaves from the head.
- Rinse under running water.
- Place the leaves in one layer on a baking tray.
- Bake for 10 minutes or until the leaves wither slightly.
- Cut into bite sizes. Set aside.
To prepare the pickled vegetables:
- In a large stockpot, boil 2 1/4 liter of water + 75 g palm sugar + 50 g salt.
- Pour about 1 cup of the boiling water onto a large dry clean jar to further sanitize it.
- Pour the water back to the stockpot and re-boil.
- Put mustard greens + sliced shallots + garlic cloves + chilis (if using) in the cleaned jar.
- Again, pour 1 cup of the boiling water over the vegetables.
- Return the water back to the stockpot and re-boil for a minute or two.
- Let the water cool down to about 100 F.
- Pour the water over the vegetables.
- Put a small plate on top to submerge the vegetables under the water.
- Cover and set aside.
- The pickled vegetables should be ready in about 3 days.