Mustard Green Pickle

Mustard Green Pickle




15 min


5 min


Cups water from rinses rice(option) or 6 cups water 6
Fresh mustard green, cleaned and chopped an inch in length 1 kg
Cups water 2
Tablepoon salt ½
Tablespoon sugar 1
hopped hot chili pepper or to your taste(option) 4

Crisp homemade sweet and sour mustard green pickle *spee chrout* is delicious. *Spee chrout* to Khmer is like Kim Chi to Korean. Some people prefers very hot also, with a lot chili pepper except we don’t use garlic. We use *spee chrout* for soup, stir-fry, appetizer *mahope sar*, but most of the times, we eat spee chrout as salad along with rice , with fried or grilled fish *trey chien kor ang*, with fish or meat caramelized dish *trey kor sach kho*, and for take along to picnic. Authentic spee chrout recipe we save water from rinsing rice to boiled the mustard green.


  1. Boil 6 cups water( or water that saved from rinsing rice) in a large pot. When water bubbling, add mustard green to boiling water, stirs a couple times then immediately pours mustard green into a colander to drained.
  2. Spreads mustard green on a tray or basket to let it dry out for at least 8 hours.
  3. Put 2 cups water with salt and sugar in a small sauce-pan, cook and stirs till sugar dissolved, removed from the heat and set a side to cool off.
  4. Put mustard green and chili pepper in a jar or container.
  5. Pour prepared sugar-salt water over, presses down mustard green and closed the lid tight.
  6. If store in refrigerator it will take 2 weeks before it ready to eat.
  7. If not, store it in a cool place, it will be ready in three days.
  8. If you want to eat sooner, add a tablespoon white vinegar with prepared sugar-salt water, it will be ready in just a day.
  9. Rinsed under cold water before serve.


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