Quick Pickled Chard Stems

Developed for Recipe for Success by Chef Kerby Martin of Vibrant

 

Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Ingredients
Servings:
Units:
Instructions
  1. Separate the stems from the Swiss chard leaves (save the leaves for another use).
  2. Clean the chard stems thoroughly under cool running water.
  3. Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
  4. Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
  5. Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
  6. Tightly pack the cleaned chard stems into the jar with the aromatics.
  7. In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
  8. Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
  9. Bring the liquid mixture to a boil.
  10. Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
  11. Cover the jar with a lid.
  12. Allow the jar to sit at room temperature until it cools completely.
  13. Once cooled, transfer to the refrigerator.
  14. Let the stems pickle for at least 24 hours before serving for best flavor.
  15. Store in the refrigerator for up to 3 weeks.
Recipe Notes

Enjoy this quick pickled chard stems recipe as a tangy, crunchy garnish or snack!

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Winter Citrus & Kale Salad

Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
Servings:
Units:
Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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Seaweed Granola Snack

Seaweed Granola Snack
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From lovelifemethod.blogspot
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Seaweed Granola Snack
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From lovelifemethod.blogspot
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place
  2. Preheat oven to 250 degrees and line a baking sheet with parchment paper.
  3. Crush the Nori sheets into little pieces
  4. Mix together all the seeds in a mixing bowl, add Nori pieces
  5. Add maple syrup and stir until everything is evenly coated
  6. Coat your fingertips with olive oil (makes for easy cleanup)
  7. Pour mixture onto baking sheet and spread into even 1/4 inch thick layer
  8. Place baking sheet in oven, rotate every 15 minutes and watch
  9. Within 30-45 minutes you will smell the maple syrup and the seeds will be golden brown, remove sheet from oven and allow to cool
  10. Using a knife, cut into neat little crackers, or bars or with your hands, break into small clumps
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