Pickled mustard greens:
Ingredients:
3 tablespoons salt
3 tablespoons sugar
2 tablespoons vinegar
1 kg of mustard and arugula leaves
Preparation:
Boil a cup of water and add salt until dissolved, add sugar and vinegar.
Pour this marinade into a bowl or container with a lid, put the leaves in the mixture and add cold water to cover the leaves. Cover the bowl to keep out light and store at room temperature for three days. Take the leaves out of the marinade, drain and store them in a sealed glass jar in the refrigerator up to two months.
