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Pickled Swiss Chard Stems

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  • Author: Chris Cockren
  • Yield: 1 pint 1x


These would be great as an accompaniment to grilled meats, in wraps or salad, or topping a burger or tacos.


  • 1 bunch Swiss chard stems, leaves removed
  • 1/2 red onion, thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon celery seed
  • 23 tablespoons sriracha


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: Side
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