Pickled Swiss Chard Stems Recipe
The idea of making pickles from swiss chard stems came about when the bundle of chard that came with my online vegetable order was too big to be eaten at once. By the way, it would be useful to state this from the beginning. The swiss chard stems I used had a reddish color. The type of them was like that. That's why the color of the pickle became pinkish. When made with classic green stems, the pickles will also be green. But if you wish, you can use beetroot stems instead of swiss chard stems. In this way, the color of your pickle will be even more pink.
Pickled chard stems are crunchy. In fact, they become even more crunchy than pickled gherkins. I think those who like crispy pickles will definitely love this pickle as well. For example, as one of them, it has already become one of my favorite pickle recipes.
The pickle is also very easy to prepare. The pickled ingredients are boiled and poured over the chopped swiss chard stems and tadaam! Now all you have to do is wait for the stems to be pickled.
Pickles will be ready to eat in approximately in 10 days. But if you are not in a hurry and want to be guaranteed, it would be better to wait for 15 days. After opening the lid of the pickle, you should keep it in the refrigerator.
I used dill to flavor the pickles, but it is not necessary. Instead of dill, you can use parsley, black peppercorns, mustard seeds, etc.
Enjoy the recipe...
- 300 g of swiss chard stems,
- 1 cup of water,
- 1/2 cup of vinegar,
- 2 teaspoons of brine salt,
- 1 teaspoon of sugar,
- 1 pinch of dill.
- Place the dill at the bottom of a 600 ml jar,
- Chop the swiss chard stems into small pieces and place them in a jar,
- Take water, vinegar, sugar and salt in a saucepan and stir over medium heat until it starts to boil,
- Take it off the heat and pour it into the jar immediately,
- Close the lid and leave it at room temperature for at least 10 days,
- After opening the jar, store it in the refrigerator.