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Pickled Rainbow Chard Stems

Us here at Swine & Sea always hated the idea of throwing away the stems of greens, always relinquishing them to the compost.  Rainbow always seemed like a perfect medium to pickle and it turns out that they are.   Perfect for that one bite of acid always needed on a charcuterie board or minced to scattered throughout a salad.

Kitchen Items Needed

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Sauce Pan
$160 at Amazon
Whisk
$9 at Amazon

Recipe

  • 1 bunch

    rainbow chard stems , cut and cleaned

  • 1

    garlic clove

  • 1 cup

    water

  • 1 cup

    white wine vinegar

  • 3 Tbsp.

    Kosher salt

  • 1 Tbsp.

    granulated sugar

  • 2 Tbsp.

    whole black peppercorns

  • 2 Tbsp.

    fennel seeds

  • 1 Tbsp.

    yellow mustard seeds

  • 1

    whole star anise
    Step 1

  • In a canning jar add the rainbow chard stems and the garlic clove.

    • Step 2

  • In a non-reactive sauce pan, add the remaining ingredients over medium heat. Stirring occasionally until the Kosher salt and sugar have dissolved.

    • Step 3

  • Add the brine mixture to the mason jar full of rainbow chard stems and garlic.

    • Step 4

  • Seal and can with standard canning practices. Refrigerate after jar has cooled.

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