Most people eat the green leafy part of Swiss Chard and cast away the fleshy ribs. Little did they know the treasure they were throwing away. I've always liked these fleshy, juicy ribs in salads and thought they would taste great pickled. When I stumbled upon a recipe in my antique cookbook for pickled mustard, I thought I'd adjust it for the Chard and was pleasantly surprised with the results. You can use any variety of Chard, we grow Bright Lights Swiss Chard, so it has bold bright beautiful colors which add a lovely color to the pickle juice as time goes by.
This recipe is for 2 pints of juicy, yet tangy spiced stems, perfect for a Farmer's Market Bunch.
Pickled Chard StemsYields: 2 pints
14 oz of Chard Stems, Cut
1/2 cup Apple Cider Vinegar
1/2 cup Water
1 Shallot, minced
1/4 Cup Sugar
1/4 Cup Salt (Iodine free)
2 Tblsp Mustard Seeds
2 Tblsp Caraway Seeds
2 Pint Jars, Sterilized
1. Clean the Chard stems and make sure to clear off all the leaves. Cut into about 3" long pieces and about 1/2" thick.
2. Add the Shallots, Mustard Seeds, Caraway Seeds, and Stems to the jars evenly.
To preserve you can place them in the fridge or start the canning process. Pickles will be ready to eat in 3-5 days.