Pickled Rainbow Chard Stems
Posted by Alayne Gardner-Carimi on
Pickled Swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.
Ingredients (makes 2 half pint jars)
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 cup vomFASS Grape Vinegar
¼ cup sugar
1½ tsp salt
1½ Tbsp sriracha
¼ tsp celery seed, divided
½ tsp black peppercorns, divided
½ tsp yellow mustard seeds, divided
2 cloves garlic, divided
Directions
Add half each of the celery seed, peppercorns, mustard seeds, and garlic to each jar.
Pack chard stems tightly into jars.
Bring water, vinegars, sugar, salt, and sriracha to a boil, in a small saucepan until sugar and salt are dissolved.
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, as a relish for a sandwich, in omelets, on a charcuterie board, or in salads.
Share this post
- 0 comment
- Tags: #608, #chard, #delectablemadison, #grapevinegar, #madisonwi, #pickle, #spicy, #Swisschard, #vinegar, #vomfassmadison, #wi, #Wisconsin