Pickled Rainbow Swiss Chard Stems

Oftentimes, swiss chard stems are discarded, but did you know you can pickle them and they retain a crunchy texture with a tangy, sweet, and vinegary flavour? I’m using rainbow swiss chard here, but any chard will do. Try wrapping one with salty ham for a quick charcuterie-like snack!

Pickled Rainbow Swiss Chard Stems are my latest quick pickle obsession! They are a crunchy, tangy, and vibrant condiment made by simply pickling the stalks in a vinegar-based brine. My mom used to always say that if you waste not, they you will want not, so rather than toss these chard stems into our compost pile, I pickled them and they are wonderful!

Prepared as a quick refrigerator pickle, the stems are covered in a hot, seasoned vinegar-based brine and then cooled. Once fully cooled and pickled, the stems offer a bright, acidic, and salty flavour with a firm crunch. In addition to a charcuterie board, you can also add them to salads, sandwiches, burgers, etc. I have yet to try this, but I was told that they add a great flavour when finely chopped and added to omelets.

Keep these stored in your refrigerator. You should try to eat them all within 2-3 weeks. After that they begin to lose their texture and flavour. With a total prep time of ten minutes, there’s absolutely no reason to toss chard stems again!

IT’S A QUICK PICKLE YOU SAY?

Quick pickle is a term that is often applied to a fruit or vegetable that is pickled in a quick brine mixture. Usually, the brine will consist of water, vinegar, sugar, and some seasonings. Quick pickle-type recipes are very popular and most of the time can be completed in less than thirty minutes. In this case, my Pickled Rainbow Swiss Chard Stems are a quick pickle recipe.

Quick pickle recipes are great for the non-canning/preserving home cook because they require no long-term canning process, and no special equipment, and they can be stored in the refrigerator for a period of time. In this case, these banana peppers can be safely stored in the fridge for 12 weeks. Keep in mind that they are not shelf-stable like traditional canned peppers, so they must be kept in the fridge.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Swiss Chard – You will need only the stems. Try this recipe after using the leafy part of the chard for other recipes rather than tossing out the stems.
• Water
• White Vinegar
• Sugar
• Pickling Salt – Do not use regular table salt or the brine will be cloudy.
• Garlic – Use fresh garlic.
• Celery Seeds
• Black Peppercorns
• Mustard Seeds

HOW TO MAKE PICKLED RAINBOW SWISS CHARD STEMS

Measure the water, vinegar, sugar, and pickling salt into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved. Remove from the heat and allow to cool while you work on the rest of the recipe.

Wash the chard stems well and set them aside. Add the garlic, celery seeds, black peppercorns, and mustard seeds to a clean mason jar. Pack in the swiss chard stems snuggly, being sure the leave a 1/2 inch space at the top of the jar. Ladle the brine into the jar. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the chard stems. Place the lid onto the jar tightly.

Allow the Pickled Rainbow Swiss Chard to rest at room temperature for two hours before transferring to your refrigerator. Wait at least 24 hours before eating. These will keep for 2-3 weeks.

HOW TO USE PICKLED RAINBOW SWISS CHARD STEMS

One of the first, and probably the most obvious way to use these Pickled Rainbow Swiss Chard Stems is on a charcuterie board. The tangy, vinegary, sweetness of them pairs so well with cheese! And, I love to wrap a stems in a slice of salty ham! Here are some other ways to use up your jar of stems!

Try them on sandwiches and wraps. They add a crisp, acidic element to sandwiches, wraps, and even avocado toast. They are most delicious in tacos and salads too. Dice them finely and sprinkle over the top of fish tacos or carnitas. Chop them into any leafy salad for a bright, bold flavour punch. Serve them directly alongside cured meats, cheeses, or pate on a charcuterie. You can also finely chop them for a unique relish on burgers or sausages. As previoulsy mentioned, I have not yet tried them in omelets, but I will soon. I think they would also work really well as a vibrant, tangy alternative to traditional garnishes in a cocktail!

MORE PICKLING RECIPES

I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method is applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

QUESTIONS?

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