Make Ahead

Pickled Chard Stems

November 13, 2013
4 Ratings
  • Makes about 1 jar of pickles
Author Notes

All it takes to transform fibrous chard stems into creative table pickles is a quick blanch followed by a bath in a basic, easy to make brine. —Angela Brown

What You'll Need
  • 2 large bunches of chard, leaves removed
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 tablespoon yellow mustard seeds
  1. Thoroughly rinse the chard stems. Trim their ends and remove any remaining leaves with a sharp knife. In a large saucepan, blanch the stems for one minute. Immediately drain the stems and rinse them with cold water to stop the cooking process.
  2. Add all remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the chard stems into a glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the jar, being sure to cover the chard stems completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks.

See what other Food52ers are saying.

  • Jane Oh Kim
    Jane Oh Kim
  • Angela Brown
    Angela Brown
  • cucina di mammina
    cucina di mammina
  • pmporter
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

7 Reviews

pmporter September 17, 2017
I'm making these right now and had to go back to your original article because my printed recipe did not include salt. That could not be correct! My instincts were right and the above recipe missing 3 Tbsp. kosher salt.
Jennifer N. March 11, 2015
There will be bloody marys this weekend with happy chard swizzle sticks!
Jane O. April 4, 2014
I blanched for 2 min instead of 1 min, but the stems were still undercooked & fibrous :/
Angela B. November 16, 2013
That sounds wonderful! I've never pickled eggplant before - I bet that is incredible. Pickled cauliflower is a household favorite (I actually use the same brine I use for the chard stems to pickle cauliflower).
cucina D. November 16, 2013
I sure will Angela! I am the child of Italian immigrants who grew their own vegetables and pickled many of them to have over the cold NY winters. One of my all time favorites is pickled eggplant and also picked vegetable mix of cauliflower, carrot, celery and more a garden mix that is just delicious (we make both traditional and spicy versions)
Angela B. November 14, 2013
Thanks for your comment. I love anything pickled as well--it's such a great way to make use of otherwise discarded veggies. I hope you'll enjoy this recipe and would love to know what you think if you test it out! :)
cucina D. November 14, 2013
I love this... i will eat anything that is pickled and this gives me a great use for discarded stems as I cook with both white and red swiss chard often. Grazie tante for this wonderful new recipe.