Pickled Mustard Greens

1. 1

   Combine the sugar, salt, vinegar, and water in a saucepan over medium heat and bring to a boil.

2. 2

   Place the mustard greens, chiles, and garlic in a quart-sized jar or heat proof container and pour in the brine. Once the greens are cool, they're ready to eat, however are best after a couple days in the fridge. They'll last for a week or more-just drain before serving.

* Per serving · 4 servings · Values may vary.

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