Pickled Chard Stems - Dinner With Julie

Pickled Chard Stems


August 14, 2011

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


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


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.