Pickled Collared Greens are an unusually sweet and subtly side – they make a wonderful side to meat and even better way to use an abundance of greens.
I’m a big fan of anything pickled…
Whether that be traditional pickled cucumbers, or things like pickled beets, pineapple, even pickled carrot chips. There’s something about pickling that brings out a really different flavor in a veggie or fruit. Not a bad different… just a unique different.
The acid from pickling brings out the flavor in these sweet, yet subtly spicy, collared greens.
Collared Greens tend to be rather hard/tough, so they’re great to pickle as they hold up really well. Other greens (mustard, kale) are softer, so they’ll tend to get a little mushier if left to pickle too long before enjoying.
Pickled Collared Greens
To make these pickled collared greens, you’ll want to start with fresh greens. If you can’t find fresh greens, you can pick up prepackaged greens.
Combine the water, vinegar, sugar, salt, and pickling spice in a medium saucepan. Bring to a boil, add the collared greens, and bring to a simmer for 5 minutes.
Allow the collared greens to cool and then pack into a quart-size canning jar and add your smashed garlic (1-2). Top with a canning lid and ring.
For best flavor, refrigerate for 2 days before enjoying. These greens make a really unique, flavorful side to your favorite meat dish, or enjoyed as a regular snack when you have a craving for pickled anything.
Tips for making the best pickled collared greens:
- Use a high quality salt like pink Himalayan Salt
- If you are going for a low or no-sugar option, opt to use Stevia packets
- For spicier flavor, add 1-2 tsp of red pepper flakes to the brine before simmering the greens
- Fresh greens are best, but if they are not available or in-season, packaged collared greens will work
Other pickled recipes:
- Crisp Pickled Green Beans
- Pickled Cherry Bomb Peppers
- Spicy Pickled Pineapple
- Southern Pickled Peaches
- Raw Pickled Beets
- Quick Pickled Carrots
- Sweet and Spicy Pickled Cucumbers
- Spicy Pickled Celery Sticks
- Simple, Quick-Pickled Red Onions
- Spicy Pepper Pickled Broccoli
Pickled Collared Greens
- quart canning jar, lid and ring
- medium saucepan
- 1 lb collared greens or sub mustard greens, or kale
- 2 cloves garlic smashed
- 2 C water
- 1/2 C vinegar
- 2 tsp kosher salt
- 1 Tbsp pickling spice
- 3/4 C granulated sugar
- Wash the greens; spin dry and chop.
- Combine the water, sugar, vinegar, salt and pickling spice in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes.
- Add the greens and cook/simmer for 5 minutes.
- Cool and pack in a 1-quart jar with a lid. Add the smashed garlic to each jar. For best flavor refrigerate for 2 days before enjoying.
Did you make these pickled collared greens? If you did, please take a second to rate the recipe and leave a comment.