pickled chard stems
Serves: 1 cup
  • about 1 cup chopped chard stems (any color)
  • salt
  • 2 teaspoons brown mustard seeds
  • ¼ cup white wine vinegar
  • ¼ cup rice vinegar
  • 3 tablespoons raw cane sugar
  • optional - ½ a sliced shallot
  • optional - a few pink peppercorns
  1. Chop your chard stems and sprinkle them with salt. Set aside.
  2. 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.
  3. Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
  4. I like to top mine on salads or in rice (or quinoa) bowls.
Recipe by Love and Lemons at https://www.loveandlemons.com/pickled-chard-stems/