Chop off the greens and clean in 2-3 rinses of cold water and stuff them into a jar with a lid.
Pour any excess pickle juice from any mixture of jars you have in the fridge; feel free to mix and match sweet pickle juice and dill juice to make your blend of enough liquid to cover the greens.
Add white vinegar to top up if needed.
Use a tiny glass jar or ceramic (not metal) weight to keep the greens under the liquid. Set in fridge for 24 hours and up to 4 weeks.
To use:
chop into egg salad, tuna salad or serve as is on a charcuterie board.
These greens are also great dried in the oven with simply the light left on; they can be used instead of parsley.
