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.
More Leafy Green Recipes
- Turnip Rutabaga Salad with Watercress & Marinated Turnip Greens
- Mustard Greens with Garlic Mayonnaise
- Kale & Bok Choy Slaw with Spicy Sesame-Ginger Dressing
More Pickle Recipes
- Zucchini Pickles with Rosemary and Sage
- Small Footprint Dill Pickles
- Heirloom Tomato Pickles
- Simple Pickled Beets
- 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 an airlock 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.