Mustard Green Pickle

Mustard Green Pickle, a cherished Khmer delicacy reminiscent of Korean Kim Chi, presents a crisp and homemade sweet-and-sour experience. This pickle, known as “spee chrout” in Khmer culture, holds a special place in culinary traditions and is likened to a staple, integral to various dishes. While some enthusiasts prefer an extra kick of heat, notably with abundant chili peppers, the absence of garlic distinguishes this pickle. It serves as a versatile component, enhancing soups, stir-fries, appetizers like “mahope sar,” and finds its place as a delightful salad accompanying rice or complementing dishes such as fried or grilled fish (“trey chien kor ang”) and caramelized fish or meat dishes (“trey kor sach kho”).

The authentic preparation of spee chrout involves a unique touch – utilizing water saved from rinsing rice for boiling the mustard greens. The process begins by boiling the rice-rinsed water or plain water in a large pot and adding cleaned and chopped mustard greens. After a brief stir, the greens are drained and left to dry for at least 8 hours on a tray or basket. A small saucepan is then employed to concoct a sugar-salt water solution, consisting of 2 cups of water, salt, and sugar. Once dissolved, this mixture is set aside to cool.

The mustard greens and optional chili peppers are placed in a jar or container, ready to receive the sugar-salt water. The mixture is poured over the greens, pressed down, and the container is tightly sealed. Depending on storage conditions, the pickle can be ready in as little as one day with the addition of white vinegar, while refrigerated batches take around two weeks. Prior to serving, a refreshing rinse under cold water completes the preparation, ensuring that Mustard Green Pickle is ready to elevate the dining experience with its delightful balance of sweetness and acidity.

Ingredients

Directions to make Mustard Green Pickle

1. Boil 6 cups water( or water that saved from rinsing rice) in a large pot. When water bubbling, add mustard green to boiling water, stirs a couple times then immediately pours mustard green into a colander to drained.
2. Spreads mustard green on a tray or basket to let it dry out for at least 8 hours.
3. Put 2 cups water with salt and sugar in a small sauce-pan, cook and stirs till sugar dissolved, removed from the heat and set a side to cool off.
4. Put mustard green and chili pepper in a jar or container.
5. Pour prepared sugar-salt water over, presses down mustard green and closed the lid tight.
6. If store in refrigerator it will take 2 weeks before it ready to eat.
7. If not, store it in a cool place, it will be ready in three days.
8. If you want to eat sooner, add a tablespoon white vinegar with prepared sugar-salt water, it will be ready in just a day.
9. Rinsed under cold water before serve.

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