This is a sweet pickle, nice with grilled or roasted meats. You may want to fish out as many peppercorns as possible before serving, or warn people that they are in the mix, though some people enjoy eating them whole…
1 bunch mustard greens, or collards, rapini, kale…
2 c water
1/2 – 3/4 c sugar, or to taste
1/2 c vinegar
1-1/2 T kosher salt
1 t whole black peppercorns, or 1 t fresh ground black pepper
1. Wash, dry and coarsely chop the greens, including stems.
2. In a large pot, combine water, sugar, vinegar, salt, and peppercorns. Bring to a boil, lower the heat, and cook 5 minutes.
3. Add the greens to the pot. Bring back to a simmer. Cook 2 minutes. Take off heat and let cool.
4. Pack in a 1-quart jar with lid. Cover and let sit 2 days, refrigerated, before eating.