These swiss chard quick pickles are an easy and delicious way to use them! Just like any refrigerator pickle, you'll make a quick brine and pour into over the the top of the swiss chard stems, then refrigerate. The pickled stems get some kick from sriracha that's stirred into the brine, and spices! I especially love to make these with rainbow chard because the vibrant colors are so pretty.
One thing I’m constantly striving to incorporate into my kitchen is less waste, and more use of all parts of vegetables.
Beet greens can be used in salads, carrot tops can be made into pesto, and the stems of broccoli can be roasted. Delicious vegetables saved from the trash.
And you can pickle your colorful swiss chard stems!Of course we love use to chard for the big leafy greens, chock full of vitamins and minerals, but what about those beautifully vivid rainbow stems?
What to Make with Swiss Chard Stems:
Last week I bought I braising the beautiful leave of Swiss Chard in coconut milk as part of a curry dish, I was determined to save the stems from the garbage and turn them into something tasty. The end result?
These tart and snappy pickled chard stems! A combination of garlic, peppercorns, mustard seeds and sriracha are added to a simple brine, spicing things up to create this zesty quick pickle.
How to Make Pickled Swiss Chard Stems
This recipe is easy and requires only a few ingredients. You’re preserving the chard stems, but no water bath canning is involved.
After you’ve removed the chard leaves, cut the stems into short sticks, or you can dice them into small chunks. Then add them to a glass jar, and pour hot seasoned brine over the stems. Then let them sit a few days in the refrigerator for the flavors to develop.
They’re a perfect snack on their own, diced on top of pulled pork tacos, or chopped into an omelet!
Spicy Pickled Swiss Chard Stems
Pickled swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.
One large bunch of rainbow chard stemscleaned and cut to fit into mason jar, about 3/4 inch from the lip
1/2cuprice wine vinegar
3/4cupdistilled white vinegar
1/4cupsugar or 3 tablespoons maple syrup
1/2teaspoonyellow mustard seedsdivided
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Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.)
Pack chard stems tightly into jars.
Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems.
Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 6 weeks in refrigerator. To eat, chop or dice them (important) and add to tacos, salads, as a relish for a sandwich, in omelets.