Here is a quick, easy and resourceful way to use the stem of swiss chard and turn it into a crunchy snack.
There are many ways to use the leaves of swiss chard but most times the stems get discarded. I came across this recipe for Spicy Pickled Chard Stems and I thought I would give it a try. I must say, the recipe was a success.
What most will like about the recipe is how easy it is to make. The pickling process is done by refrigerating the stems with the brine you mix together. You simple cut the stems from the chard and chop it into the length of the jar. Add in seasoning/spices. Boil the brine and pour it over the stems. Let it sit two days and you have a crunchy snack.
- 1/2 cup rice wine vinegar
- 3/4 cup distilled white vinegar
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 1-1/2 tablespoons sriracha
- 1/4 teaspoon celery seed, divided
- 1/2 teaspoon black peppercorns, divided
- 1/2 teaspoon yellow mustard seeds, divided
- 2 cloves garlic, divided
- Cleaned stems from one large bunch of rainbow chard stems, cut to fit into mason jar, about 3/4 inch from the lip.
- Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar, salt, and siracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.