Pickled Chard Stems

By Feed Me Dearly
November 13, 2014
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Author Notes: Rainbow chard can be used in endless recipes, and the same goes for the beautiful stems. Sautéed with onions, they're the start of a healthy gratin. Preserve the stems’ color with a quick pickle, and use the extras in endless applications: garnish your next cocktail, toss them in salads or scatter them on top of ricotta-topped toast to lend a pop of color.Feed Me Dearly

Serves: 4-6

Ingredients

  • 1 bunch of chard stems
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1 cup water
  • A pinch of salt

Directions

  1. To make the pickling liquid, boil the cider vinegar, sugar, and water + a pinch of salt in a saucepan.
  2. Arrange your stems vertically in a glass jar, and then scatter some seasonings over the top (I picked pink peppercorns and coriander seeds).
  3. Once your pickling liquid is boiling, pour it over the stems and seasonings, and let it cool, before you put on a lid and refrigerate.

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