Small Bowl of Pickled Chard Stems
(click to enlarge)

Pickled Chard Stems


USA Southwest
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
1 day
Best		 This quick pickle condiment is an excellent use for Swiss Chard Stems, which are so often discarded. It can be plain with white chard stems (which I always have far more than other colors) or colorful with red or rainbow stems.

1
1
1/2
-------
2
1/3
1/4
1/4
1
-------
cup
oz
t
---
t
t
c
c
T
---
Chard Stems (1)  
Shallot
Salt
-- Pickle
Mustard Seed
Peppercorns (2)
Vinegar, Distilled  
Vinegar, Rice
Sugar (3)
---------------
Make   -   (1 day - 20 min work)
  1. Dice CHARD STEMS 1/4 inch to 3/8 inch, or into narrow strips if you prefer.
  2. Peel SHALLOT. Cut in half lengthwise, then thin crosswise. Mix with Chard Stems.
  3. Mix Chard Stem mix with Salt and let stand 20 minutes or more.
  4. Pack Chard Stem mix into an appropriate sized jar. Don't rinse.
  5. In a small saucepan, fry Mustard Seeds until they just start to pop - take care they don't burn - then stir in all Pickle items. Bring to a boil and stir until Sugar has dissolved.
  6. Let brine cool a bit, then pour into jar with Chard Stems.
  7. Let cool to room temperature. When cool, cover tightly and refrigerate (also see Note-4). The Chard Stems can be used after an overnight rest in the fridge. This pickle will keep up to 1 month in the fridge.
NOTES:

  1. Chard Stems:

      Measure is after dicing. Any color can be used, white, red or rainbow. Note that the "Swiss" in Swiss Chard is redundant, as Cardoons are no longer called "Chard". Chard has never been much grown in Switzerland.

  2. Peppercorns:

      The pattern recipe called for Pink Peppercorns, which would be better, but my Pink Peppercorn tree was out of season when I made this, so I used black peppercorns.

  3. Sugar:

      Note that I have cut the amount of Sugar to 1/3 what was called for in the pattern recipe, and I'm fine with that. Use your own preference here. I favor Zulka's Morena Pure Cane Sugar (product of Mexico) for it's light flavor suggestive of Southeast Asian palm sugar. Other flavorful sugars can be used.

  4. Storing

      I have a collection of little plastic spacer inserts from various jars of Asian pickles and preserves. They are perfect for keeping stuff down under the brine - it's what they were designed to do.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
8pv_chard1 180524 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.