Comments on: Pickled Chard Stems

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 03 Feb 2026 18:05:39 +0000

In reply to Rachel C. I'm glad you enjoyed it!

Rachel C — Tue, 03 Feb 2026 04:45:57 +0000

I made this for the quinoa bowl, but it’s so so good on its own!!

Andy — Wed, 13 Aug 2025 11:28:50 +0000

Going to make this later this afternoon.. Thought I would add a few radishes as well and a couple of chillies will let you know how it goes

chandra — Wed, 25 Jun 2025 14:59:07 +0000

Hi! I would like to try to make this. Approximately how much salt did you use for this recipe? Thanks so much!

Phoebe Moore (L&L Recipe Developer) — Fri, 30 Aug 2024 16:35:49 +0000

In reply to Alissa. Hi Alissa, These do need to be refrigerated. They'll keep well in an airtight container or jar in the fridge for about 2 weeks.

Alissa — Thu, 29 Aug 2024 00:42:01 +0000

How long will this keep in a jar? Does it need to be refrigerated?

Jody — Mon, 04 Sep 2023 06:49:39 +0000

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

Jeanine Donofrio — Thu, 22 Jul 2021 16:38:38 +0000

In reply to Nancy.

Hi Nancy, you can, but actually here’s my preferred brine for any vegetable: https://www.loveandlemons.com/pickled-red-onions/

Nancy — Wed, 21 Jul 2021 22:08:30 +0000

Can you use this brine to pickle other vegetables?

Jeanine Donofrio — Mon, 12 Jul 2021 16:45:49 +0000

In reply to Reanna. I'm so glad you both loved them!