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