Pickled Chard Stems

spring / vegan / gluten free

Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful stems. Although, very often, I end up with a lot of extra stem pieces. They’re way too pretty to toss so I’ve started pickling them. Don’t worry, this isn’t a Sunday afternoon project, these are super quick refrigerator pickles. (i.e. the kind I have patience for).

You could slice yours into long spears, but I chop mine up (they pickle quicker that way), and them I eat them Japanese Tsukemono style – as a simple condiment with rice (or any grain), and a few vegetables.

They’re tangy and a little bit sweet – a bright little pop of color and flavor!

pickled chard stems

  PrintAuthor: Jeanine DonofrioServes: 1 cupIngredients

• about 1 cup chopped chard stems (any color)
• salt
• 2 teaspoons brown mustard seeds
• ¼ cup white wine vinegar
• ¼ cup rice vinegar
• 3 tablespoons raw cane sugar
• optional - ½ a sliced shallot
• optional - a few pink peppercorns

Instructions

Chop your chard stems and sprinkle them with salt. Set aside.

Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.

Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.

I like to top mine on salads or in rice (or quinoa) bowls.

3.4.3177

adapted from bonappetit.com

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