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Pickled Chard Stems

Yields1 Serving

 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

Trim 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.


In 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.


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