Pickled Mustard Green Stems

 

Mustard Green Stems

Clean qt. Jar with Tight Light

 

In a small bowl add:

1 cup Organic Apple Cider Vinegar

1 generous Tbsp Pickling Spices

1 dried small red pepper, left whole (optional)

1 tablespoon fresh dill, chopped

 

Stir to blend. Slice the stems of the Mustard Greens into bite-size chunks and fill jar to about 3/4 full.  Pour over the pickling vinegar blend and add just enough water to fill jar.  Add a bit of sea salt if desired.  Place the lid on tightly and shake to distribute the spices.  Refrigerate for 2-3 days, give it a good shake once a day.  These will keep for a month or more refrigerated