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.

Pickled Beets

Posted on September 13, 2012

Adapted from Better Homes & Gardens

Yields 5 pints

Ingredients

3 pounds small whole beets

2 cups vinegar

1 cupwater

1/2 cup sugar (stevia or sugar replacement)

1 teaspoon whole allspice

6 whole cloves

3 inches stick cinnamon

Directions

1. Wash beets, leaving on the roots and 1 inch of tops. Place in a 4- to 6-quart Dutch oven or kettle; add water to cover. Bring to boiling; reduce heat. Simmer, uncovered, until tender, about 25 minutes. Drain and discard cooking liquid. Cool beets slightly; trim off roots and stems. Slip off the skins.

2. In the same Dutch oven or kettle combine vinegar, water, and sugar. Place allspice, cloves, and cinnamon in the center of a 7-inch square of cheesecloth or 2 coffee filters; tie into a bag and place in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Pack beets in hot, clean half-pint canning jars, leaving 1/2-inch headspace. Carefully add the boiling pickling liquid, leaving 1/2-inch headspace. Discard the spice bag.

4. Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks.