My pickling mentor, Betsy Wharton says that it is NEVER too early in the season for pickling! So, though I love chard stems chopped up in stir fries and salad, here’s a simple and fun way to use up those stems and get your pickle on!
Spicy Fridge Chard Stem Pickles
Adapted from Bon Appetit
Makes two 8-ounce jars or one 16-ounce jar
• Cleaned stems from one large bunch of rainbow chard stems, cut to fit into mason jar, about 3/4 inch from the lip
• 1 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 an onion, thinly sliced
• 2 cloves garlic, divided
Add each half of the celery seed, peppercorns, onions, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegar, 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 a few days before opening for the flavors to mingle. Will last about a month in refrigerator. You can keep adding stems to the brine too! Yum.