Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful stems. Although, very often, I end up with a lot of extra stem pieces. They’re way too pretty to toss so I’ve started pickling them. Don’t worry, this isn’t a Sunday afternoon project, these are super quick refrigerator pickles. (i.e. the kind I have patience for).
You could slice yours into long spears, but I chop mine up (they pickle quicker that way), and them I eat them Japanese Tsukemono style – as a simple condiment with rice (or any grain), and a few vegetables.
They’re tangy and a little bit sweet – a bright little pop of color and flavor!
pickled chard stems
Â
Author: Jeanine Donofrio
Serves: 1 cup
Ingredients
- about 1 cup chopped chard stems (any color)
- salt
- 2 teaspoons brown mustard seeds
- ¼ cup white wine vinegar
- ¼ cup rice vinegar
- 3 tablespoons raw cane sugar
- optional - ½ a sliced shallot
- optional - a few pink peppercorns
Instructions
- Chop your chard stems and sprinkle them with salt. Set aside.
- Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.
- Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
- I like to top mine on salads or in rice (or quinoa) bowls.
adapted from bonappetit.com
How long will this keep in a jar? Does it need to be refrigerated?
Hi Alissa, These do need to be refrigerated. They’ll keep well in an airtight container or jar in the fridge for about 2 weeks.
There’s no quantity given for salt, which is a fairly important component of a pickle recipe
Can you use this brine to pickle other vegetables?
Hi Nancy, you can, but actually here’s my preferred brine for any vegetable: https://dailycove.info/pickled-red-onions/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
My husband and I were both blown away by this recipe. Beyond just pleasantly surprised, it became a household staple. we put this on sandwiches, salads, tacos, on naan with Indian food, the list guess on. All the earthiness gone and a sweet, slightly tart, bright citrus flavor that paired with just about anything. I wish I’d come across this recipe sooner. Thank you!
I’m so glad you both loved them!
Looks so pretty! Going to try this right away! As to the chard stems for other purposes, I use them as a celery replacement, since I’m not fond of celery. Just chop them up in tuna salad, potato salad, etc!