Raw & Fermented Side Dishes

Garlic Pickled Greens (Gluten Free, Paleo, Vegan)

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

More Pickle Recipes

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

Garlic Pickled Greens

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.
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CourseSide Dish, Snack
CuisineFermented, GAPS, Gluten Free, Paleo, Vegan, Vegetarian
Prep Time30 minutes
Cook Time0 minutes
Fermenting Time7 days
Total Time7 days 30 minutes
Servings8 servings
Calories16kcal

Ingredients

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 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.

Nutrition

Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 721mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 10.1mg | Calcium: 22mg | Iron: 0.4mg

About the author

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Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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