As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Binuro in Tagalog means to soak in a brine. Mustasa is the Tagalog word for mustard greens. This vegetable dish is made by soaking the greens in salted water for a few days to a week. It can be served as an appetizer, a side dish, or as an ingredient in other dishes.
|Prep time||Ready in||Yields|
- 2 pounds mustard greens
- 4 cups water
- 1/3 cup salt
- Wash the mustard greens; then pat dry. To prevent mold from developing, leave them outside to dry for 24 hours or dry them under sunlight.
- In a bowl, salt the greens and gently mix with your hands (wear protective gloves).
- Squeeze the moisture out of the leaves.
- Place the leaves in sterilized, airtight, sealed Mason jars designed for pickling.
- Pour water into the jar to completely immerse the leaves in water.
- Seal the jars and store in a cool, dark place from 4 to 7 days.
How to Sterilize Pickling Jars
- Put the jars in a deep pot and cover with hot water.
- Bring the water to a boil.
- Boil for 15 minutes.
What Should I Look for in a Pickling Jar?
Pickling jars should be:
- Able to withstand temperature extremes without shattering.
- Airtight, preferably hermetically sealed.
- Resistant to rusting (for the jar lids).
- Food-safe, preferably USDA approved toxin-free.
Edwin Alcantara (author) from California on November 29, 2020:
Me neither. You're welcome Peggy.
Peggy Woods from Houston, Texas on November 28, 2020:
I enjoy eating pickles but never would have thought to pickle mustard greens. Thanks for the instructions. When I used to can we did not have the jars you featured above. I remember the joy of hearing all of those lids popping when they would seal tight.