Pickled Rainbow Swiss Chard Stems
Servings: 12 servings
Calories: 40kcal
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!
Print Recipe
Ingredients
- 1 bunch rainbow swiss chard, leaves removed, stems cut into 3-4 inch lengths
- 1 cup water
- 1/2 cups white vinegar
- 1/2 cup sugar
- 1 1/2 tablespoons pickling salt
- 1 clove garlic, peeled
- 1/4 teaspoon celery seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
Instructions
- 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.
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 927mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 1530IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg