Pickled Swiss Chard Stems
- Total Time: 10 minutes
- Yield: 1 pint 1x
Description
These would be great as an accompaniment to grilled meats, in wraps or salad, or topping a burger or tacos.
Ingredients
Units
Scale
- 1 bunch Swiss chard stems, leaves removed
- 1/2 red onion, thinly sliced
- 1 cup (240 ml) distilled white vinegar
- 1/2 cup (100 g) sugar
- 1 tsp Kosher salt
- 1/2 tsp celery seed
- 2-3 tbsp sriracha
Instructions
- Place swiss chard stems and red onion in a mason jar or other vessel with a tight-fitting lid. Cut swiss chard stems to fit into mason jar as appropriate.
- In a small bowl, whisk together the vinegar, sugar, and salt until fully dissolved. Stir in sriracha and celery seed, and then pour over the swiss chard and onions.
- Cover jar with a tight-fitting lid and store in refrigerator for a couple days before using. Will last for a few weeks, kept refrigerator.
- Use pickled swiss chard stems as toppings for tacos, sandwiches, as an accompaniment for rich meat dishes, or anywhere else a pickle seems appropriate. I recommend cutting the swiss chard stems into bite-sized pieces before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
Find it online: https://honestcooking.com/pickled-swiss-chard-stems-recipe/
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Frequently Asked Questions
What do I do with the chard leaves after removing the stems?
The recipe uses only the stems for pickling; the leaves are removed beforehand. The stems pack neatly into a mason jar, while the leaves can be sautéed, added to soups, or used in any recipe calling for leafy greens.
How long do the pickled stems need to sit before they’re ready?
The instructions say to store the covered jar in the refrigerator for a couple of days before using. They will last for a few weeks kept refrigerated.
