Saturday, March 15, 2014

Pickled Swiss Chard Stems

Pickled Chard stems
Don't waste those stems!
If you have made Swiss Chard Chips, you might remember setting all the stems aside. Don't throw those away, they can be pickled and used in later dishes. Here's a quick and easy recipe for picking chard stems.
Pickled Chard Stems ingredients
Nothing too fancy here
Pickled Chard Stems

2 bunches of Swiss Chard Stems
1 cups Distilled White Vinegar
1 cup water
1/2 cup sugar
1/4 cup salt

Mason Jar or similar container
Pack in those stems
Stems go into the jar
1) Wash the chard stems. Make sure they aren't too long to fit in the mason jar by cutting the long ones in half. Stuff the stems into the jar.
Adding salt to vinegar
Salt
Adding Sugar to Vinegar
Sugar
 2) Combine the vinegar, water, salt, and sugar in a small saucepan (this is your brine). Bring this mixture to a boil, stirring to dissolve all the sugar and salt. Turn off the heat once mixture is boiling and allow to cool.
Incorporating sugar and salt
Looks like we're making rock candy (we aren't)
Boiling the brine
Boiling means it's ready


3) Pour the brine over the chard stems, cover and seal the jar and place in the refrigerator. Allow 3-5 days to pass before using the stems.
Pouring brine onto stems
Don't spill!
Brine and Chard stems
It should look like this

Now there is no reason to let those beautiful stems go to waste. Try using them on sandwiches, burgers, or in salads as toppings. Enjoy!
Stems in fridge
Set it, but don't forget it!

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