Recipe: Sweet and Sour Pickled Greens 🌿
Description: These delightful sweet and sour pickled greens, inspired by the culinary genius Rozanne Gold, offer a burst of flavor in every bite. Whether you opt for kale, collard greens, or a mix of your favorites, this recipe is sure to tantalize your taste buds. Perfect as a side dish for soups or enjoyed on their own, these pickled greens are a must-try!
- Cook Time: 48 hours (includes refrigeration)
- Prep Time: 15 minutes
- Total Time: 48 hours and 15 minutes
- Serves: 1 quart pickled greens
- Calories: 727.2 kcal
- Fat: 1g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 3620.4mg
- Carbohydrates: 174.1g
- Fiber: 15.7g
- Sugar: 157g
- Protein: 12.6g
Ingredients:
- 1 bunch of kale (or your preferred greens)
- 2 cups water
- 3/4 cup sugar
- 1/2 cup Splenda sugar substitute (optional)
- 2 cups vinegar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Greens: Wash the greens thoroughly and spin-dry them. Chop them into bite-sized pieces, ensuring they are ready for pickling. |
| 2 | Prepare the Pickling Solution: In a large pot, combine water, sugar, vinegar, kosher salt, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together. |
| 3 | Add the Greens: Carefully add the prepared greens to the pot, stirring gently to ensure they are evenly coated with the pickling solution. Let the greens cook in the mixture for approximately 2 minutes, allowing them to soften slightly while still retaining their vibrant color and crispness. |
| 4 | Cool and Pack: Once cooked, remove the pot from the heat and allow the pickled greens to cool slightly. Once cooled, carefully pack the pickled greens into a clean 1-quart jar with a tight-fitting lid, ensuring they are submerged in the pickling liquid. |
| 5 | Refrigerate: Seal the jar tightly and refrigerate the pickled greens for a minimum of 48 hours before serving. This extended refrigeration time allows the flavors to develop and intensify, resulting in a deliciously tangy and crisp treat. |
| 6 | Serve and Enjoy: After the pickled greens have had time to marinate and mature, serve them as a delightful side dish alongside your favorite soups or enjoy them straight from the jar as a flavorful snack. They also make a wonderful addition to salads or sandwiches. Enjoy the burst of sweet and sour flavors with every crunchy bite! |
Notes:
- For added sweetness with fewer calories, you can substitute part of the sugar with Splenda or another sugar substitute.
- Experiment with different combinations of greens to find your favorite flavor profile.
- These pickled greens will keep well in the refrigerator for up to several weeks, allowing you to enjoy them whenever the craving strikes.
- Feel free to adjust the seasoning according to your taste preferences. You can add more sugar for extra sweetness or increase the vinegar for a tangier kick.
- Don’t forget to let the pickled greens chill in the refrigerator for the full 48 hours to achieve the optimal flavor and texture.
So go ahead, indulge in the irresistible blend of sweet and sour flavors with these homemade pickled greens. They’re simple to make, incredibly versatile, and guaranteed to elevate any meal!
