One of the benefits of gardening is the abundance of leafy greens that you can easily grow all spring long. If you want to save some of those greens to enjoy during the hot months when most greens turn bitter and go to seed, you can pickle them in the late spring, and then use them as a condiment or side dish at all your summer BBQs!

These bright, tangy pickled greens are a great way to preserve some of that extra kale or mustard from the garden—and you can make them either lacto-fermented, which will take about a week, or vinegar-style, for pickles in just an hour.

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kale leaves and garlic cloves on a burlap napkin on a table

5 from 2 votes

Garlic Pickled Greens

Adapted from Herb Companion

These bright, tangy pickled greens are a great way to preserve some of that extra kale or mustard from the garden—lacto-fermented or vinegar-style.

Print Pin Rate

Side Dish, Snack

Fermented, GAPS, Gluten Free, Paleo, Vegan, Vegetarian

servings

Prep Time 30

Fermenting Time 7

Cook Time 0

Total Time 7 30

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Equipment

▢
Airlock fermentation lids
▢
Pint canning jar (16 oz.)

Ingredients

▢ 2 cups mustard greens, or kale, washed, de-veined and shredded
▢ 2 to 4 cloves garlic, sliced
▢ 1 Tbsp. sea salt
▢ 1 Tbsp. mustard seed
▢ 1 cup filtered water
▢ 1/3 cup apple cider vinegar, (OPTIONAL for speed pickles. Do not use if fermenting.)

Instructions

Mix greens and garlic well and pack into a clean, sterile 16-ounce glass jar until about 3/4 full.
Dissolve sea salt in water to create a brine solution. Stir until salt is dissolved, then add vinegar, if making speed pickles.
Pour liquid into jar to cover greens and garlic. Add more filtered water if necessary so you only leave about an inch of room at the top.
Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by lacto-fermentation. Unless you are using a fermentation lid, loosen the jar lid a little every two days to let built-up carbon dioxide out.
Or, if using vinegar for fast pickles, refrigerate for about an hour until chilled. (Though the longer you can let them sit the better.)
To serve, gently drain pickled greens and then toss with a little olive oil.

Nutrition

Serving: 2OZCalories: 16kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 721mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 424IUVitamin C: 10mgCalcium: 24mgIron: 1mg