The Swiss chard is quite a versatile ingredient. This leafy green vegetable is often sauteed or stir fried or cooked in soups. It has a bit of an earthy and bitter flavor, but the bitterness fades with cooking. Most often, the leaves are kept and the stems are ignored, but the stems can actually be turned into a relish for sandwiches or barbeque dishes.
I came across this recipe to prepare quick-pickled chard stems on Yahoo! food. It’s simple and easy to prepare and requires minimal waiting time.
Pickled Chard Stems by Angela Gaines
Makes about 2 cups
- 2 large bunches chard, leaves removed, sliced diagonally 1/4” thick
- 1 cup rice wine vinegar
- 1/2 cup white vinegar
- 1/2 cup filtered water
- 1/4 cup sugar
- 2 Tbsp kosher salt
- 1 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 1/2 tsp yellow mustard seeds
- 1/8 tsp red chili flakes
- Combine vinegars, water, sugar, salt and spices in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat.
- Stack chard stems into mason jars and cover with the liquid and spices, leaving 1/2 inch of room at the top.
- Once cool, seal the jars. Store pickles in the refrigerator up to 2 weeks.