Mustard greens soaked in a simple sweet-salty vinegar brine for three days until tangy and crunchy. They’re the “dưa” in our Cơm Rang Dưa Bò.

Ingredients

For the pickles

• 2 cups water
• ¼ lb mustard greens
• ¼ cup white vinegar
• 2½ tsp sugar
• 1 tsp salt

Instructions

1. Bring the water to a boil, pour it into a bowl and chill it in the freezer for about an hour, until cold.
2. While the water cools, cut the mustard greens into 2-inch pieces.
3. In a jar, mix the cold water, vinegar, sugar and salt.
4. Add the mustard greens, close the lid and leave the jar at room temperature for 3 days.
5. Move the jar to the fridge. The pickles keep for up to 3 months.

Notes & substitutions