Pickled Chard Stems
By Chef Dishing Up the Dirt
The perfect garnish for any salad.
Ingredients
- 1 1/2 cups chopped chard stems (from about 1 large bunch of chard)
- 2 teaspoons brown mustard seeds
- 1 cup rice vinegar
- 1/2 cup water
- 3 1/2 Tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon peppercorns
Overview
Prep Time
10 minutes
Cook Time
5 minutes
Serves
1 pint
Instructions
Step 1
Place the chopped chard stems in a glass bowl or large mason jar and set aside.
Step 2
Toast the brown mustard seeds in a saucepan for about 1 minute. Add the vinegar, water, honey and salt. Bring to a boil. Reduce heat to low and simmer until the honey has dissolved, about 3 minutes. Remove the pan from the heat, add the peppercorns and let the brine cool for about 10 minutes.
Step 3
Pour the brine over the chopped chard and cover the jar with a secure lid. Refrigerate for at least 4 hours before enjoying.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
