Pickling is a great way to preserve organically homegrown vegetables so you can enjoy it throughout the fall and winter season.

It is ready to eat in a couple weeks but I let mine sit longer so the taste is stronger. Remember to refrigerate!

Ingredients:

6-7 small stalks of Chinese mustard greens
1/4 cup sugar
1/4 vinegar
1 tablespoon salt

See video for instructions.

Sun dried bok choy 👉    • When my mom visits my backyard garden...  

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