Pickled collards

Posted on by Gina Smith

From The Southern Harvest Cookbook: Recipes Celebrating Four Seasons by Cathy Cleary, to be released from Arcadia Publishing in January

Makes 3-4 pints

8 cups packed (12 ounces) sliced collard
greens
2 cups thinly sliced onion (1 large)
1 cup diced carrot or red pepper (optional)
3 cups water
1½ cups cider vinegar
1 tablespoon mustard seeds
2 teaspoons salt
1 teaspoon coriander seeds
½ teaspoon fennel seeds (optional)

Combine all ingredients in a large pot and bring to a boil. Simmer, stirring occasionally, for three to five minutes. Pack in sterilized jars and can in a boiling water bath 15 minutes. Jars that have been canned will keep unopened for a year in a cool, dark place. Alternatively, skip the canning process and keep in the fridge for up to six months. Put in tacos or sandwiches or chop pickled collards and combine with fresh ginger and hot sauce for a delicious side dish.

Don’t Throw Out the Pickle Juice!

Speaking of being thrifty, I never throw out pickle juice and especially not collard pickle juice. It makes the best salad dressing. I love to drizzle this on vegetables from asparagus to zucchini.

1 cup collard pickle juice
¾ cup extra virgin olive oil
½ cup parsley leaves
2 cloves garlic, crushed and peeled

Blend together in a blender or food processor.

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