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.

Burong Mustasa

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.

Cook Time

Ingredients

• 2 pounds mustard greens
• 4 cups water
• 1/3 cup salt

Instructions

1. 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.
2. In a bowl, salt the greens and gently mix with your hands (wear protective gloves).
3. Squeeze the moisture out of the leaves.
4. Place the leaves in sterilized, airtight, sealed Mason jars designed for pickling.
5. Pour water into the jar to completely immerse the leaves in water.
6. Seal the jars and store in a cool, dark place from 4 to 7 days.

How to Sterilize Pickling Jars

1. Put the jars in a deep pot and cover with hot water.
2. Bring the water to a boil.
3. 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).
• Reusable
• Food-safe, preferably USDA approved toxin-free.

Pickling Jars

Comments

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.