So I decided to pickle them using the same recipe as my pickled okra. Super simple. Very tasty. Makes a great snack on its own, or as a side dish.
Rau Muong Chua (Vietnamese Pickled Water Spinach)
For a 24-oz jar, you'll need:
About 2 cups water spinach stems, cut into 2- to 3-inch sections
1/3 cup white vinegar
2/3 cup water
2 tsp salt
Half dozen dried chilli pods
1 stem fresh dill, or 1 tsp dried dill
You don't have to buy water spinach specifically for this recipe. Just use the leftovers when you're sauteing water spinach for other recipes.
Trim the too-tough stems of water spinach, and save the slightly-tough, but still pliable stems. Cut into 2- or 3-inch sections. Wash thoroughly.
Place stems into a 24-oz jar with 1 stem of fresh dill, or 1 tsp dried dill, and a few dried chili pods.
Bring a pot of 1/3 cup white vinegar, 2/3 cup water, and 2 tsp salt to a rapid boil. Pour the boiling water into the jar.
Immediately tighten the lid. You should hear a "pop," which indicates the jar is sealed.
Pickles should be ready to eat after 3 days, or up to one week if you'd like them to be more sour.
Store in refrigerator and the pickles should last for months.
My other pickle recipes:
Baechu Kimchee (Korean Napa Cabbage Kimchee)
Bok Choy Kimchee (Korean Pickled Bok Choy)
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
Gaennip/Kaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves)
Ggakdugi Kimchee (Korean Pickled Radish/Daikon)