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pickled swiss chard stems in a clear mason jar

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.
Author: Amanda Paa
Yield: 2 (8 ounces) jars
Prep Time :10 minutes
Cook Time :5 minutes
Total Time :15 minutes

Ingredients

  • One large bunch of rainbow chard stems cleaned and cut to fit into mason jar, about 3/4 inch from the lip
  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 1/2 cup distilled white vinegar
  • 1/4 cup sugar or 3 tablespoons maple syrup
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons sriracha
  • 1/4 teaspoon celery seed divided
  • 1/2 teaspoon black peppercorns divided
  • 1/2 teaspoon yellow mustard seeds divided
  • 2 cloves garlic divided

Instructions 

  • 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 water, 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.