- 3 pounds mustard greens
- 1/2 cup kosher salt or sea salt
- 8 cups water
- Trim and separate the mustard greens. Wash in cold running water. Dry each leaf thoroughly, since moisture will cause mold. Salt the leaves, then squeeze them firmly to let out the juice. Place the leaves in a clean, dry glass jar. Pour enough water to cover the leaves and have at least 1 inch of water besides. Cover the jar tightly and store in a cool dark place for a week. This may be eaten as a side dish with fried fish.