Developed for Recipe for Success by Chef Kerby Martin of Vibrant
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!
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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!
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Ingredients
- 2 bunches Swiss chard
- 1 tsp black peppercorn
- 1/2 tsp celery seed
- 1/2 tsp coriander seed
- 1/2 tsp mustard seed
- 1-2 jalapeños
- 2 cloves garlic
- 1 cup rice vinegar
- 1/2 cup white vinegar
- 3 cup water
- 3 tbsp salt
- 2 1/2 tbsp maple syrup
- 3 tbsp sriracha optional for extra spice
Servings:
Units:
Instructions
- Separate the stems from the Swiss chard leaves (save the leaves for another use).
- Clean the chard stems thoroughly under cool running water.
- Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
- Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
- Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
- Tightly pack the cleaned chard stems into the jar with the aromatics.
- In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
- Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
- Bring the liquid mixture to a boil.
- Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
- Cover the jar with a lid.
- Allow the jar to sit at room temperature until it cools completely.
- Once cooled, transfer to the refrigerator.
- Let the stems pickle for at least 24 hours before serving for best flavor.
- 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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