Mustard Green Pickle

5.0 from 1 vote

Crisp, tangy, and lightly sweet, mustard green pickle is a everyday Cambodian side that adds a bright bite to rice, grilled fish, or rich braised dishes. In Khmer kitchens it is known as spee chrout, and many cooks keep a jar on hand the way others keep hot sauce or kimchi.

This version keeps things simple. You blanch the greens, let them dry, then cover them with a light salt-and-sugar brine. The waiting time depends on where you store the jar, and a splash of vinegar can speed things up when you want a quick batch.

What You Need

The ingredient list is short: fresh mustard greens, water, salt, sugar, and optional chili. If you have water left from rinsing rice, use it for the blanch—it is a traditional touch that many Cambodian cooks prefer. Otherwise, plain water works fine.

Equipment

Large pot: To boil the water and blanch the mustard greens.
Colander: To drain the greens quickly after blanching.
Tray or basket: To spread the greens in a thin layer so they can dry.
Small saucepan: To heat the water, salt, and sugar until the sugar dissolves.
Jar or container with a tight lid: To hold the greens and brine during fermentation.
Chef’s knife: To chop the mustard greens into 1-inch lengths and roughly chop the chili.
Cutting board: To safely chop the greens and chili.
Measuring cups: To measure the water for blanching and for the brine.
Measuring spoons: To measure the salt and sugar.
Stirring spoon: To stir the brine and move the greens in the pot.

How to Make Mustard Green Pickle

Step 1: Blanch the mustard greens

Pour 6 cups of water into a large pot and bring it to a rolling boil. While the water heats, clean the mustard greens and chop them into pieces about 1 inch long.

When the water is bubbling, add the greens and stir a couple of times. Immediately pour the greens into a colander and let the water drain away. Do not leave them sitting in the hot water, or they will lose their crispness.

Step 2: Dry the greens

Spread the drained greens on a tray or basket in a single layer. Leave them in a cool, airy spot to dry for at least 8 hours. This step helps the pickle stay firm instead of turning soft.

Step 3: Make the brine

Pour 2 cups of water into a small saucepan. Add ½ tablespoon salt and 1 tablespoon sugar. Cook over medium heat, stirring until the sugar and salt dissolve. Remove the pan from the heat and set it aside to cool completely.

Step 4: Pack the jar

Put the dried mustard greens into a clean jar or container. If you are using chili, add the chopped chili now. Pour the cooled brine over the greens.

Press the greens down so they are covered by the liquid. Close the lid tightly.

Step 5: Let it ferment

Store the jar in the refrigerator if you can wait. The pickle will be ready in about 2 weeks.

If you keep it in a cool, dark place, it will be ready in about 3 days. Check it daily and keep the greens submerged.

If you want to eat it sooner, stir 1 tablespoon of white vinegar into the cooled brine before pouring it over the greens. With the vinegar, the pickle is ready in about 1 day.

Before serving, rinse the pickle under cold water to remove excess salt.

Cooking Tips

The drying step matters. Wet greens can spoil or turn mushy, so give them the full 8 hours if possible.

Keep the greens pressed below the brine. Any piece sticking out of the liquid can grow mold.

If you use the vinegar shortcut, taste the pickle after a day. The flavor will be sharper and less fermented than the longer method, but it is a useful option for a quick batch.

How to Serve

Serve mustard green pickle as a side with steamed rice. It pairs well with grilled fish, fried fish, or caramelized pork. You can also chop it into smaller pieces and mix it into a simple salad.

For another Cambodian pickle to try, see this green papaya and carrot pickle. If you enjoy fermented flavors, this fermented fish and green papaya pickle is a deeper, savory project.

You can find more ideas for serving pickles and other small dishes in the Cambodian appetizers and side dishes category.

Frequently Asked Questions

Can I use plain water instead of rice rinse water?

Yes. Rice rinse water is traditional, but plain water works well. The pickle will still ferment and develop a tangy flavor.

How long does the pickle keep?

Keep the jar covered and refrigerated after it reaches the flavor you like. It will keep for several weeks in the refrigerator. Always use a clean spoon to remove what you need.

Can I adjust the salt or sugar?

You can adjust slightly, but keep the salt level close to the recipe. Salt helps control fermentation and keeps the pickle safe. If you reduce it too much, the greens may spoil.

Is mustard green pickle spicy?

Only if you add chili. The chili is optional, and you can use as much or as little as you like. The base pickle is tangy and mildly sweet, not hot.

Final Thoughts

Mustard green pickle is one of those small sides that makes a plain bowl of rice taste complete. The method is forgiving, the ingredients are ordinary, and the jar keeps in the refrigerator for weeks. Start a batch today, and you will have a bright, crunchy condiment ready for your next Cambodian-style meal.

Mustard Green Pickle

5.0 from 1 vote

Course: AppetizersCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

111

kcal

Total time

minutes

Mustard green pickle, or spee chrout, is a traditional Cambodian side. Blanched greens are dried, packed with a simple brine, and left to ferment. Serve it with rice, grilled fish, or braised meat.

Ingredients

US Metric

6 cups 1.4 l water from rinsed rice (option) or 6 cups water
2 lbs 910 g (900 gram) of fresh mustard green, cleaned and chopped an inch in length
1/2 tablespoon 1/2 tablespoon salt
1 tablespoon 1 tablespoon sugar
4 4 hopped hot chili pepper or to your taste (option)

Directions

Boil 6 cups of water( or water that is saved from rinsing rice) in a large pot. When water is bubbling, add mustard green to boiling water, stir a couple times then immediately pour mustard green into a colander to drain.
Spread mustard green on a tray or basket to let it dry out for at least 8 hours.
Put 2 cups of water with salt and sugar in a small sauce-pan, cook and stir till sugar is dissolved, remove from the heat and set aside to cool off.
Put mustard green and chili pepper in a jar or container.
Pour prepared sugar-salt water over, press down mustard green and close the lid tight.
If stored in the refrigerator it will take 2 weeks before it is ready to eat.
If not, store it in a cool place, it will be ready in three days.
If you want to eat sooner, add a tablespoon white vinegar with prepared sugar-salt water, it will be ready in just a day.
Rinsed under cold water before serving