The Wisconsin Vegetable Gardener

Pickled Swiss Chard Stems

Posted on October 8, 2012

Easy to make and quite tasty… This recipe can be multiplied based on the amount of stems you have.

Pickled Swiss Chard Stems

INGREDIENTS

• 2 large bunches chard stems (leaves removed)
• 1 cup white vinegar (at least 5% acidity if canning)
• 1/2 cup apple cider or rice wine vinegar (at least 5% acidity if canning)
• 1/2 cup  water
• 1/4 cup sugar
• 2 tbsp bragg’s liquid amino acids or soy sauce
• 2 tbsp pickling salt
• 1/4 tsp coriander seed
• 1/4 tsp black peppercorn
• 1/4 tsp yellow mustard seed

METHODS

If canning, prepare canner, jars & lids
Scrub chard stems, trim the ends, and slice any bits of leaf off of the edges with a sharp knife.  Slice into batons, the height of your jar minus 1/2-inch for headspace.  Load into jars.
Combine vinegar, water, sugar, salt and spices in a small saucepan and bring to a boil, stirring to dissolve sugar and salt.
Stack chard stems into jars and cover with brine, leaving 1/2-inch headspace. Wipe rim, affix lid and process in a hot water bath for 10 minutes (otherwise, you can store these pickles in the fridge for about 1 month).

Yields about 2 pints pickles.