Pickled Greens

"I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time."
Pickled Greens created by kkillebrew
Ready In:
48hrs 15mins
1 quart pickled greens




  • Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
  • Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.

Join The Conversation

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  1. mdarby2
    This recipe was tasty. I have been using frozen collards with sugar and rice wine vinegar, kosher salt and pepper flakes for years, the advantages to this is no waiting.
  2. kkillebrew
    Pickled Greens Created by kkillebrew
  3. The Thorn of Hudson
    I'm not a "greens" girl - this was given to me as a challenge - and these were good. I used mustard greens, which I have never had or bought before. I went the sugar route instead of the splenda. The "pickle" juice was pretty good - opening the door to other possibilities - just for fun. Herkimer - I have some with your name on them! :)
  4. VegSocialWorker
    Unique and tasty. I have been snacking on this all week. Used two different kinds of kale, to make the texture interesting. Every once in a while I get a whole peppercorn in my mouth- it's like a pepper explosion, which I like. Next time I will probably cut back on the amount of sugar as it is a tad bit too sweet for my taste. Thanks for posting this!
  5. Roosie
    This is a terrific unusual way to serve greens! Mine actually got pickled for more like 2 weeks than 2 days, and it turned out great. I used organic rainbow chard- next time I will use a firmer green like kale, as the chard turned out a bit soggy, but the flavor was great! I used sucanat instead of sugar and knocked down the quanity a bit and I used red wine vinegar for the vinegar. The sweet and sour combo is great and I think the peppercorns are a phenomenal touch. I will make these often to keep a very healthy snack or side that keeps well on-hand in the fridge. We served with Tom Douglas's Blueberry Corn Relish #40147 and Esau's Pottage #33490- great dinner!



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