pickled chard stems
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.
Recipe by Love and Lemons at https://dailycove.info/pickled-chard-stems/%3C/div%3E%3Cdiv
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