The perfect garnish for any salad.

Pickled Chard Stems

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 5 minutes  |  Serves: 1 pint


  • 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


  1. Place the chopped chard stems in a glass bowl or large mason jar and set aside.
  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.
  3. Pour the brine over the chopped chard and cover the jar with a secure lid. Refrigerate for at least 4 hours before enjoying.


  • 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.

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