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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
- 1 bunch of chard stems
- 2 cups cider vinegar
- 1 cup sugar
- 1 cup water
- A pinch of salt
- To make the pickling liquid, boil the cider vinegar, sugar, and water + a pinch of salt in a saucepan.
- Arrange your stems vertically in a glass jar, and then scatter some seasonings over the top (I picked pink peppercorns and coriander seeds).
- 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.