Pickled Chard Stems

pickled chard stems / loveandlemons.com pickled chard stems / loveandlemons.com

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).

pickled chard stems / loveandlemons.com

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!

pickled chard stems / loveandlemons.com

pickled chard stems

 
Author:
Serves: 1 cup
Ingredients
  • 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
Instructions
  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.

adapted from bonappetit.com

62 comments

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Rate this recipe (after making it):  

  1. Jody
    09.04.2023

    There’s no quantity given for salt, which is a fairly important component of a pickle recipe

  2. Nancy
    07.21.2021

    Can you use this brine to pickle other vegetables?

  3. Reanna
    07.11.2021

    My husband and I were both blown away by this recipe. Beyond just pleasantly surprised, it became a household staple. we put this on sandwiches, salads, tacos, on naan with Indian food, the list guess on. All the earthiness gone and a sweet, slightly tart, bright citrus flavor that paired with just about anything. I wish I’d come across this recipe sooner. Thank you!

    • Jeanine Donofrio
      07.12.2021

      I’m so glad you both loved them!

  4. Phat Khat
    11.17.2020

    Looks so pretty! Going to try this right away! As to the chard stems for other purposes, I use them as a celery replacement, since I’m not fond of celery. Just chop them up in tuna salad, potato salad, etc!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.