Pickled Mustard Greens

Pickled Mustard Greens

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Among us siblings, I am the only one who’s adventurous enough to try my Batanguena mom’s buros such as burong mustasa (pickled mustard greens) at burong tulya (pickled clams). And when the craving comes, I prepare burong mustasa exactly the way she does it.

Ingredients:
Mustard greens
Vinegar
Salt and pepper

Wash mustard greens and drain.

Chop to thin strips and place in a jar or container.

Pour enough vinegar to cover the leaves.

Sprinkle with salt and pepper.

Stir and press leaves gently into the mixture and let stand for an hour or two, making sure stems and leaves are completely submerged.

Cover and refrigerate. It’s ready to go the next day. You’ll know when the color changes to dark green.

YUM as a side dish especially to fried fish, adding a very interesting spunky, pungent flavor.

This is “Easter Friday” further down under for Food Friday.

 

Pickled Mustard Greens
Recipe type: Side dish or Condiment
Prep time: 
Total time: 
 
A pickled side dish or condiment perfect to go with anything fried.
Ingredients
  • Mustard greens
  • Vinegar
  • Salt and pepper
Instructions
  1. Wash mustard greens and drain.
  2. Chop to thin strips and place in a jar or container.
  3. Pour enough vinegar to cover the leaves.
  4. Sprinkle with salt and pepper.
  5. Stir and press leaves gently into the mixture and let stand for an hour or two, making sure stems and leaves are completely submerged.
  6. Cover and refrigerate. It’s ready to go the next day. You’ll know when the color changes to dark green.

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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