Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful stems. Although, very often, I end up with a lot of extra stem pieces. They’re way too pretty to toss so I’ve started pickling them. Don’t worry, this isn’t a Sunday afternoon project, these are super quick refrigerator pickles. (i.e. the kind I have patience for).
You could slice yours into long spears, but I chop mine up (they pickle quicker that way), and them I eat them Japanese Tsukemono style – as a simple condiment with rice (or any grain), and a few vegetables.
They’re tangy and a little bit sweet – a bright little pop of color and flavor!
- about 1 cup chopped chard stems (any color)
- 2 teaspoons brown mustard seeds
- 1/4 cup white wine vinegar
- 1/4 cup rice vinegar
- 3 tablespoons raw cane sugar
- optional - 1/2 a sliced shallot
- optional - a few pink peppercorns
- Chop your chard stems and sprinkle them with salt. Set aside.
- Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.
- Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
- I like to top mine on salads or in rice (or quinoa) bowls.
adapted from bonappetit.com