Pickled Swiss Chard Stems

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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.


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