Pickled Greens
Transform your leafy greens into a tangy and flavorful treat with this simple Pickled Greens recipe! Perfect for collards, kale, or mustard greens, this dish combines the earthy freshness of these greens with a zesty brine made from distilled vinegar, garlic, and a hint of red chili flakes for a subtle kick. Ready in just 20 minutes of prep and cook time, these refrigerator pickled greens serve as a vibrant garnish, a snappy side dish, or a bold topping for sandwiches and salads. Customize the flavor with fresh dill, and enjoy them after a quick 24-hour pickling process—or let the flavors deepen over a few days for a more pronounced tang. Healthy, quick, and absolutely delicious, these Pickled Greens are a must-have addition for lovers of pickled vegetables and seasonal greens.
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Recipe Information
Ingredients
- 4 cups (chopped) Fresh leafy greens (collards, kale, or mustard greens)
- 2 cups Water
- 1 cup Distilled white vinegar
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 2 cloves Garlic cloves (sliced)
- 1 teaspoon Red chili flakes
- 1 teaspoon Black peppercorns
- 2 sprigs Dill (fresh, optional)
Instructions
Wash the greens thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Chop the greens into bite-sized pieces and set them aside.
In a medium saucepan, combine water, vinegar, sugar, salt, garlic slices, chili flakes, and peppercorns. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar and salt completely.
Remove the brine from heat and let it cool for 5 minutes.
Pack the chopped greens and dill sprigs (if using) tightly into clean mason jars, leaving about 1/2 inch of space at the top of each jar.
Pour the slightly cooled brine over the greens in the jars, making sure the greens are fully submerged in the liquid.
Seal the jars with lids and let them cool to room temperature before transferring them to the refrigerator.
Allow the greens to pickle in the refrigerator for at least 24 hours before serving. For best results, let them pickle for 2-3 days to enhance the flavor.
Serve the pickled greens chilled as a tangy garnish, side dish, or topping for sandwiches and salads.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 28.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
