Pickled Chard Stems

Pickled Chard Stems

  

August 14, 2011

Adapted from Gramercy Tavern’s Michael Anthony, by way of Local Kitchen.

Ingredients

1-2 bunches chard stems

1 cup rice vinegar

1/2 cup apple cider vinegar

1/2 cup water

1/4 cup sugar

2 Tbsp pickling salt

1 Tbsp pickling spices

Directions

1Trim the ends of the chard stems and slice into sticks the height of your jar minus 1/2-inch for head space. Slice larger stems in half, or in thirds, lengthwise, so that each is approximately the same size. Pack them into clean, hot jars.

2In a small saucepan, combine the vinegars, water, sugar, salt and spices and bring to a boil, stirring to dissolve sugar and salt. Pour over the chard stems, leaving a half inch headspace.

3 Wipe rim, seal and refrigerate for up to a month.

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