![Pickled Chard stems](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwA3X02NqK3shU9gDcDv2YOmCJgMwGRDE6brLDuJIRPsfUhvnHiy6Yf4QqOaNcnJxeSA6Q7c8QbGsQp_qj8KkBnaNmtJXA0opU9Z_vePXjRmgLnMxhngrSMj9mfQScVgNh8E5EhR7DsU/s1600/chard+stems+in+brine.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKHMx6W5HP84m_zQOWcY3JRXaQK-HIlkTEIUTtvMfVSv2CJ6E187WDy5TsfdR3HWwW_HbaK_siad-qNnccfmR7qrwC7dQpLuoIFklKWzAD8h3KTkoCzPz1JjcACrp5smjp-VHPTVzaY0/s1600/Pickled+Chard+Stems+ingredients.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznB747S0uHlvRy64gxbrujSUvijJF2QflwWa8SMismEAqlxInMgDvk4eQV7kNuaCC8-zfAZdv0RJzeFD2yY9qkBrDSTPi5oMA7aqYxx-P2ZMutRO7Hv91GGlROBgpNW_ftLsVasJ6JCg/s1600/Place+Stems+in+Mason+Jar.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPoKRWhcUgGSOmlilX5CjqTjh4GPqxkx0CYgxuOga72Zioeju8B9d8tCDi3QXDn0JqNE0pERuuyC7r7DjoBrAQZFsybrmon2Wm-TTFmsxrfzgpo2lZICvmztY_kferoW0nF0SGfddVoo/s400/adding+salt+to+vinegar.JPG) |
Salt |
![Adding Sugar to Vinegar](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_peNzLMIWkS_cskKy3YfCZGUAP_RgEZxAfzHOW0CPEpeNlUAgAlimCFqbXuDT88_km8Z_GRKnGpyeQpqIGHVX3o-k9PATEhgXfo47nLoGum_OJybiyHEjCrYHUgpjuD78UhuN-Lx7Nnc/s400/adding+sugar+to+vinegar.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HRlZNJ1viu9-U6wnF1stENeipEgeKFn3sId3oHhVPZMNvkx8oy0VOJiMLPZsz31LFT1w8EIY3pDuz4VZXWFzo4qfmwoh_7ls6X3mfoyePsb4FwbS7qWOXOrHF2XrHfZOte_lnmhkQGg/s400/stirring+mixture.JPG) |
Looks like we're making rock candy (we aren't) |
![Boiling the brine](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYyGxO2uo-2wa8T_1fPB-7nupAicDjF72iawwrNFSEoxva7BMpkpGL9G3EmOHHFXL6lzi03dAT4_m8Qk5qC4qaEe7c8xdW-HhbAAdhWi5MgqS5UaT-wnIG3zeBbUR_8zegGiApM_gc0o/s400/boiling+brine.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zBcVSmA5D26aWBYDlB9Mu_jOOeG_4KUvCGhmPeCbcTlutmtiShYnnI-j-Q3Hq7BWqP1rx2WZhv3DS1esMq7eG0ipSxkEdka9o9lbM1dUkLoT22u1UGxANLerO2vdrqEqh8S5syZAjDo/s400/pouring+brine+on+stems.JPG) |
Don't spill! |
![Brine and Chard stems](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tGcYnsJrth621uKufIJODndzI3nijxlWQjptbbUVwuArDwVqAsZUa0SBx_99-DxL_u1hPiiPkPwt60vkgRqP4a7FMP0SJU7wUwNopbzP9eC43xDh9HyznH75ApTwSc7SpZ6ij3UjIK8/s400/Stems+in+mason+jar.JPG) |
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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0w98aR05BES4WSyzICGizIv6fr64dNObrHTzIZJC2f7DlntLq_UWDMmYYjsxlMYnNpvMnWZKdtg3a06VEgsa-yQNiyFDRKutjVCr3ElpAK4F726pvFgd3R5HNQYCwpqWtTiQP1Zs5io/s1600/chard+stems+in+fridge.JPG) |
Set it, but don't forget it! |
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