Pickled Mustard Greens: Don’t Just Add Salt and Water — This
Simple Trick Makes Them Crispy, Golden, and Delicious Overnight

Here is a clean, safe, and reliable method to make perfectly pickled mustard greens at home. Pickled mustard greens (Vietnamese dưa cải muối) are a classic and comforting side dish enjoyed in many Vietnamese families. They help cut through the richness of oily foods, stimulate the appetite, and bring a refreshing balance to everyday meals. To achieve crunchy, beautifully golden, and flavorful pickles, a few small secrets make all the difference.

Ingredients

• Mustard greens

• Salt

• Shallots

• Scallion stems

• Rice-washing water (first wash)

• Glass jar for fermenting

• Granulated salt

• Sugar

• A little vinegar (optional)

Instructions

1. Prepare the greens

Choose fresh mustard greens, then remove all wilted or yellow leaves — don’t try to save them. These slightly yellow leaves are one of the main causes of sour or “off” flavors later.

Wash each leaf gently under running water to avoid bruising. Cut the greens into 3–4 cm pieces.

Soak them in lightly salted water for about 1 hour, then remove and let them drain completely for 20–30 minutes. Proper drying helps prevent spoilage and ensures crispness.

2. Prepare the pickling liquid

While waiting, prepare rice-washing water — but remember:
✔ Boil water first, let it cool, THEN wash rice.
✘ Never boil rice-washing water afterward, as doing so destroys the natural microorganisms that help fermentation.

To 1 liter of rice-washing water, add:

• 20 g salt

• 30 g sugar

• A splash of vinegar (optional, for faster color development)

Stir until dissolved.

3. Pack the jar

Sterilize your glass jar by washing and letting it dry completely. Add mustard greens, shallots, and scallion stems.

Pour in the pickling liquid until it fully covers the vegetables. Use a clean bowl, bamboo grid, or weight to keep all vegetables submerged. This prevents mold, off-odors, and slimy pickles.

Seal the jar and store it in a cool, ventilated place. After 2 days, the mustard greens will turn pleasantly sour with a lovely golden color — ready to enjoy.

Tips When Eating Pickled Mustard Greens

• If the pickles are too sour or salty, rinse them briefly and squeeze out excess water before cooking.

• Pickled mustard greens contain oxalic acid and calcium, which may contribute to kidney stones if eaten excessively. Enjoy in moderation.

• Overly sour or salty pickles are not ideal for people with stomach issues or high blood pressure.

• Avoid eating unripe or still-green pickles — they contain higher levels of nitrites, which can cause food poisoning symptoms such as chest tightness, fatigue, and long-term health risks.

Additional Pickling Recipes

Below are two more quick and versatile ways to pickle vegetables at home.

1. Pickled Cabbage

Pickled cabbage ferments quickly, so it’s best to make small batches and consume within 1–2 days. Store leftovers in the refrigerator.

Ingredients

• 1 medium cabbage (about 2 kg)

• 1 carrot

• A small bunch of celery

• A small bunch of Vietnamese coriander (rau răm)

• 1 liter warm boiled water

• 20 g sugar

• 60 g salt

• 2 teaspoons vinegar

Method

Separate cabbage leaves, wash, and slice thinly. Julienne the carrot. Cut celery into 5 cm pieces and Vietnamese coriander into 1 cm pieces. Mix everything.

Dissolve salt, sugar, and vinegar in warm water. Pack vegetables into a sterilized jar and pour the liquid over them. Keep vegetables submerged using a grid or weight.

After about 1 day, the cabbage becomes pleasantly sour — perfect to serve with roasted or braised meats to reduce greasiness and enhance flavor.

2. Pickled Daikon and Greens

Ingredients

• 1 kg daikon greens

• 1 liter warm boiled water

• 20 g sugar

• 60 g salt

• A handful of scallions

• A little vinegar or lemon juice

Method

Separate the leaves and stems. Peel the daikon root and slice thinly. Sun-dry everything for a few hours to reduce moisture — this increases crispness. Rinse quickly and let dry again.

Mix warm water with salt, sugar, and vinegar. Pack the mixture of greens and daikon slices into a clean jar, pour in the brine, and weigh the vegetables down so they stay submerged.

After 2–3 days, the daikon pickles develop a fragrant aroma, attractive yellow color, and delightful crunch.

Selecting Good Daikon

Choose medium-sized daikon roots that taper naturally, with fresh stems and roots intact — these are typically recently harvested and yield the best texture.

Finished Product

Good pickles should be lightly salty, pleasantly sour, crunchy, and aromatic. They pair wonderfully with rice, braised meats, fried dishes, or even simple daily meals. Simple yet deeply satisfying!