In the realm of cooking, there exists a treasure that is often overlooked, wasted even - chard stems. Have you ever considered the potential locked in those vibrant stalks, tossed aside in favor of their leafy counterparts? Well, it's time to shed some light on this underappreciated gem and introduce you to the world of pickled chard stems!
These stunningly colorful pickles are not just a feast for the eyes, they are a delight for the palate as well. Their delightful crunch and zesty tang make them a versatile addition to any meal. The best part? They're ridiculously easy to make. So, not only will you be reducing waste by using the entire chard, but you'll also have a delectable condiment at your disposal
Pickled chard stems are truly a testament to the wonders of culinary creativity. They challenge us to rethink our cooking habits, to see the potential in what we would usually discard, and reward us with a colorful, tasty, and versatile condiment.
Recommended Uses
Now, you might be wondering, "What do I do with these beautiful pickles?" That's the beauty of them - they're incredibly versatile. Spice up your charcuterie boards with the vibrant hues and unique flavors of pickled chard stems. They add a delightful crunch and tang that perfectly balances out the richness of the meats and cheeses.
But why stop there? Why not elevate your sandwich game by adding a few of these crunchy, tangy pickles? They can effortlessly transform a mundane sandwich into a gourmet delicacy. The possibilities are as limitless as your culinary imagination!
Storing Your Pickles
Preserved in a brine, these pickled chard stems can last for about two weeks in the refrigerator. The tangy flavor actually deepens over time, making them even more delicious! So, go ahead, make a big batch and enjoy the fruits (or should we say stems) of your labor for weeks to come!
Pickled Chard Stems
- 1 pint mason jar with lid
- One large bunch of rainbow chard stems, leaves removed (save for another recipe)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 1/2 tbsp kosher salt
- 1 tsp black peppercorns
- 1/2 tsp mustard seeds
- 2 cloves garlic
- 1 fresh jalapeno, quartered & deseeded or 1 small dried chili
- 1 small bay leaf
- Wash the chard stems thoroughly and trim off any tough ends. Cut the stems to a length that will fit inside of your jar while leaving ¾ inch of headspace in the jar.
- Prepare your jar(s) by placing them in boiling water for 10 minutes. Carefully remove your jar(s) from the water and dump out any water left inside.
- Place the peppercorns, mustard seed, garlic cloved, jalapeno or chili, and bay leaf into the jar, then pack the chard stems tightly into the jar.
- In a large pot, combine the water, vinegars, sugar and salt. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar have completely dissolved.
- Pour the hot brine into the jar until the chard stems are fully submerged, leaving about ½ inch of headspace at the top of each jar. Put the lid onto your jar and allow to cool to room temperature before placing in the fridge. Let the pickles sit in the fridge for at least 24 hours before enjoying.
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