@alissanguyen_: DUA CHUA - PICKLED MUSTARD GREENS 4 bundles of mustard greens (large gai choy) 4 cups water 4 cups distilled white vinegar 4 cups sugar 4 tsp salt 1. Cut mustard greens into 1 1/2 inch - 2 inch wide pieces. Wash thoroughly several times as these can be very dirty with dirt. 2. Then pact into a jar or container of any sort.. does not need to be air tight like I used. 4. Make ur pickling mixture by combining: 4 cups water, 4 cups distilled white vinegar, 4 cups sugar and 4 tsp salt. Mix this until sugar dissolves then pour into mustard greens. 5. Leave mustard greens to sit at room temp for 2 days then move into the fridge for at least a week before eating.