This quick pickle turns those beautiful rainbow chard stems into a crunchy, tangy snack that adds a flavour punch wherever you need it. With a swirl of sriracha and a mix of warm spices, these spicy pickled stems are perfect chopped into tacos, scattered on salads, folded into omelets, or layered on sandwiches for a bold, briny kick. It's a fridge staple you didn’t know you needed, and a delicious way to give your greens a second life.
Spicy Pickled Swiss Chard Stems
1 large bunch of rainbow chard stems, cleaned, cut to fit into mason jar, about 3/4 inch from the lip
1 cup water
1/2 cup rice wine vinegar
1/2 cup distilled white vinegar
1/4 cup sugar or 3 Tbsp maple syrup
1 1/2 tsp salt
1 1/2 Tbsp sriracha
1/4 tsp celery seed divided
1/2 tsp black peppercorns divided
1/2 tsp yellow mustard seeds divided
2 cloves garlic divided
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Add each half of the celery seed, peppercorns, mustard seeds, & garlic to each jar. (If just making one jar, this can all go together.)
Pack chard stems tightly into jars.
Bring water, vinegars, sugar (or maple syrup), salt, & sriracha to a boil, in a small saucepan until sugar & salt is dissolved. Then pour over chard stems.
Let sit until cool, then put lids on & refrigerate. Wait two days before eating for flavours to fully develop. Will last 6 weeks in the refrigerator. To eat, chop or dice them (important) and add to tacos, salads, as a relish for a sandwich, in omelets.
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https://heartbeetkitchen.com/pickled-swiss-chard-stems/