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Pickled Mustard Greens

For a truly authentic Taiwanese meal add this to the top of your beef noodle soup.

Can be made 1 week ahead of time.


  • 2 10-ounce packages pickled mustard greens (such as Caravelle brand cai chua)*
  • 1/4 Cup vegetable oil
  • 2 garlic cloves, minced
  • 2 Tbs sugar
  • 1/4 Tsp salt
  • 1 red jalapeño chile, seeded, chopped
* Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.


  1. Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. 
  2. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).
  3. Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chili; stir 1 minute. 
  4. Transfer to bowl and cool. Cover and refrigerate.