- 1-2 bunches rainbow chard, stems removed, cleaned
- ¼ cup distilled white vinegar
- 1 cup unseasoned rice wine vinegar
- 1½ teaspoons kosher salt
- 4 tablespoons sugar or raw honey
- ½ teaspoon dill seeds
- ½ teaspoon celery seeds
- ½ teaspoon whole mixed peppercorns
- ½ teaspoon yellow mustard seeds
- ½ teaspoon crushed red pepper seeds
- 2 small cloves garlic, cut in half
About this recipe
I typically use the chard stems in place of celery when cooking, but this alternative use is brilliant. Pickling chard preserves their vibrant colors. Make sure jars are sterilized and dried before using.
In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.