Ingredients
2.2 lbs ( kg) mustard greens
3 tablespoons salt
1 tablespoon sugar

Recipe
Dry mustard greens in sunlight for 6 hours to wither, then choose the good ones and wash well. Cut the large ones in half.

Parboil the mustard greens in boiling water. Dip sterns first because they are harder and thicker.

Place the hot mustard greens in a basket to drain off water and cool. Then place them in a glass pot.

Mix 4 tablespoons of salt, a tablespoon of sugar and 1 liter of water. After boiling, leave the mixture to cool.

Add the mixture to the mustard greens must be drown in water, press them down by putting a dish and stone on them. They can be used after 3 days and preserved to eat gradually in some weeks.