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
Author: Jeanine Donofrio
Serves: 1 cup
Ingredients
- 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.
adapted from bonappetit.com
um what? this looks awesome! i usually saute my stems and then add the leaves but this sounds way yummier.
I usually do that too – sometimes the stems are so thick and I still end up with a ton extra 🙂
Whooo, that seems right up my alley. My garden chard is still teeny-tiny though- it’s been not quite warm in the UK this Spring. I’m bookmarking this for when I have too much to know what to do with. Cheers!
This looks absolutely beautiful- and delicious!
I love chard more than anything but I always hate throwing the stems away. This is a GREAT idea. Thank you! Do you know how long these should last in the refrigerator?
They’ll last awhile – with all the vinegar they won’t really go bad… I usually make a small-ish batch and eat them within a week.
simply beautiful!
I’ve never seen prettier pickles! Love how you’ve preserved those gorgeous stems for later. Really smart!
I love the colors in this recipe!!
Rainbow chard is one of my favorite veggies! This recipes looks delicious – can’t wait to try it!
These sound absolutely refreshing and summery!! I love the colors, of course, but the taste must be outstanding! The vinegar with the pepper, Love!!
The colors are amazing together!
This is such a great idea! I usually end up either cooking my chard stems along with the greens or throwing them into the freezer to save for vegetable stock, but pickles? YES. Must try!
I never would have thought of pickling the stems but it makes so much sense! I’ll have to try this next time I buy chard
Would love to try this idea, but cannot eat processed sugar. Do you think I could use another sweetner? Honey? Agave? Would it work the same?
I’ve used honey and agave before – it’s not exactly the same but close enough 🙂
thanks!
As far as kale, spinach, romano lettuce are higher in calcium; romano lettuce, broccoli, brussel sprouts, peas and string peas are higher in folic acid and potassium than mr kale 🙂 so… yup, next time we reach for kale in the market, let’s change the direction a little bit 🙂 Pickles look so yummy! Need them in my lunch salad mix asap 😀
Kale is overrated in my opinion. Chard is so much more delicate. These look beautiful. Nice thing to have in the fridge for summer afternoon whiskey drinking :0.
So pretty! I’m gonna have to try this over the summer months- thanks!
oh man these are PRETTY!
We grow so much swiss chard at our farm and I have never thought to pickle the stems. You are a genius and I cannot wait to do this! Thanks for such a simple and easy pickle recipe!
Those really are the prettiest pickles! Brilliant idea.
Love this idea! We don’t have kale available most of the year here in Switzerland. Chard on the other hand is abundant, so I think this is such a great way to make the most of the whole plant!
Agreed!
I only have a few chard plants, so I only trim what I need for a meal. Does this resipe preserve the crunch of the stems? Or will it be fine if I use my now limp bunch of stems?
they stay pretty crunchy, the stems I used were pretty fresh.