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Pickled Green and Purple Kale

The bitter notes of this fermented side dish pair well with rich Southern classics like barbecue meats, macaroni and cheese, and fried chicken.


3 cups Ready-Set-Serve Kale, ribs removed and chopped

3 cups Ready-Set-Serve Flowering Kale, ribs removed and chopped

10 peppercorns, crushed

1/4 tsp. red pepper flakes

2 cups water

1 Tbsp. kosher salt

1 Tbsp. brown sugar

1/4 cup cider vinegar


Sanitize two mason jars. Fill with chopped kale (green in one, flowering/purple in the other), peppercorns, and red pepper flakes; set aside.

Boil water, salt, sugar, and vinegar until sugar dissolves and mixture thickens slightly.

Pour brining liquid into jars in equal amounts. Seal and refrigerate for several days before serving.