Pickled Chard Stems
User Reviews
4.5
Pickled Chard Stems
Description
This recipe takes the stems from Swiss chard, which are chopped into small pieces and combined with diced red onion. After salting the vegetables to draw out moisture, a pickling brine is prepared with an equal mix of white and rice vinegar, water, sugar, toasted mustard seeds, and peppercorns. The warm brine is poured over the chard stems and onions packed into a jar, sealed, and refrigerated.
The pickled chard stems develop a crisp texture with a balanced sour and slightly sweet flavor from the vinegar and sugar, accented by the mustard seeds and peppercorns. The process preserves the stems while adding a new flavor dimension, making them useful as a tangy garnish or side.
The pickles are ready within a day and keep in the refrigerator for about three weeks. This recipe is intended only for refrigeration and is not suitable for long-term canning or shelf storage.
Ingredients
- 1 cup Swiss Chard stems (from 1 large bunch of chard)
- 1/8 cup red onion
- 1 teaspoon pickling salt or kosher salt
- 2 teaspoon mustard seeds
- 1/2 cup white vinegar
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 Tablespoons sugar
- 1/2 teaspoon peppercorns
Instructions
- Remove the stems from one large bunch of Swiss chard and chop into 1/4 inch pieces. Finally dice a little bit of red onion.
- Put the chard stems and onion in a bowl and sprinkle with the salt. Set aside while you make the pickling brine.
- Heat a saucepan over medium heat for a few minutes. Then add the mustard seeds and let them toast for 2 minutes or so to release the flavor.
- Add the two types of vinegar, water, sugar and peppercorns. Bring to boiling and stir until the sugar has dissolved, then remove from the heat.
- Place the chard stems and onion in a pint mason jar, packing the vegetables tightly. Pour the warm brine over the rainbow chard stems and cap the jar.
- Let the jar cool at room temperature for an hour or so, then put it in the refrigerator. The pickles will be ready in a day, and will last in the refrigerator for about 3 weeks.
Notes
- This pickled chard stems recipe is meant for refrigeration and should not be used for long-term shelf storage or canning.
- Pickles develop best after chilling at least one day and can keep fresh in the fridge for up to three weeks.
- Toasting the mustard seeds before adding to the brine intensifies their flavor, enhancing the pickle taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.3g | 1% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 302mg | 13% |
| Potassium | 31mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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