CHINESE VEGETABLES: This is a tried & true recipe to prepared pickled vegetables that stimulate the appetite before a banquet or feast.

CANTONESE PICKLED VEGETABLES 廣東泡菜:

 

 

 

2 ½ lbs. mustard greens大芥菜, leaves separated                    

1 cup salt                                                                    

20 cups water

4 cups sugar                                                                

4 cups water

1 cup vinegar                                                              

 

 

 

Wash mustard-green and drain well. Cut them into strips about 2-inches long.

 

Bring 20 cups of water to a boil. Add salt and dissolve it carefully. Put mustard greens in a large glass container with lid, and add salted water to completely cover vegetables. Put  lid on container, and let stand for 2 days. Drain salt solution off and leave vegetables in the container.

 

Bring 4 cups water, vinegar and sugar to a boil, stirring to dissolve sugar completely. Allow solution to cool completely; then pour it into the jar of vegetables. Allow to soak for 3 days before using. Use as appetizers.