2 qts. water
3/4 c. white vinegar
1/2 c. coarse salt
Fresh picked mustard greens, enough to can about 16 pts.

Clean and wash mustard until thoroughly clean. Drain well. Cook until tender, drain again and pack in sterile jars.

Bring brine to boil, pour over mustard in jars. Seal and boil in hot water bath 15 minutes.