This is a good, basic pickle. For those who think that mustard greens are spicy enough on their own, this will fit the bill. The recipe is loose, the amount of salt added to the water is determined by your own taste. The water should be salty like ocean salt water, but if that is too much for you, stop before that point. There must be salt though, otherwise it’s not a pickle.

I think that spinach, tat soi, komatsuna, mizuna, red russian kale and other, less sturdy greens would work here. For collards and the heartier kales, you will need to blanch longer.

1 – 2 bunches mustard greens
1 – 2 onions, sliced, or a bunch of scallions, chopped

1. Wash greens and coarsely chop, 2-inch pieces or so, or leave whole.

2. Eyeball the amount of greens you have and put enough water into a  pot to cover the greens. Bring to the boil.

3. Take the pot off the heat, stir in the greens, cover and blanch for 15 seconds. Quickly, using tongs, remove the greens to a colander.

4. Now, add salt, by the tea- or tablespoon, until the water has acquired a definite saltiness, the degree of which you control.

5. Once you’re satisfied with the saltiness, put the greens in a container with a lid, preferably airtight (mason jars, etc.), along with the onions. Fill with the salty water, leaving an inch of headspace. Cover and let sit on the counter for about 8 – 10 hours before transferring to the refrigerator where they need to pickle for another 24 to 36 hours.

6. Remove (with chopsticks) and let drain into the container or in a colander, then eat!