Instructions: Dry mustard greens in the sun for half a day (or in a very low-temperature oven for 1 1/2 hours) or until semi-dry. Blanch in boiling salted water for 1 minute and drain.

Cut into short segments, or keep in whole pieces. Place in a sterilized glass jar. Bring water, salt and sugar to a boil, then cool down. Pour the liquid into the jar, making sure that all leaves are covered.

Marinate for 1 week, or until the stems turn yellow and crisp.

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