Best 4 Pickled Swiss Chard Stems Recipes
Pickled Swiss chard stems are a tangy and flavorful addition to any meal. Swiss chard is a leafy green vegetable with a long history of cultivation, dating back to ancient Greece and Rome. The stems of the Swiss chard plant are typically discarded, but they can be pickled to create a delicious and nutritious condiment. Pickled Swiss chard stems can be used to add a pop of flavor to salads, sandwiches, and wraps. They can also be served as a side dish or appetizer. No matter how you choose to enjoy them, pickled Swiss chard stems are a delicious and healthy way to use up this versatile vegetable.
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CHARD STEM PICKLES
It occurred to me that pickling would be a great thing to do with wide chard stalks. They're crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Place the chard stalks in a jar or bowl.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the chard stalks, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the chard stems to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 563 milligrams, Sugar 25 grams
PICKLED SWISS CHARD STEMS
Provided by Florence Fabricant
Categories condiments, project, side dish
Time 20m
Yield 6 or more servings as a condiment or in salad
Number Of Ingredients 7
Steps:
- Cut stems in pieces 1/2-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.
- Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 2 grams
PICKLED RAINBOW CHARD
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed. , In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
PICKLED SWISS CHARD STEMS
Rainbow chard is especially pretty pickled, but any variety will work.
Provided by Ed Kenny
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
- Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.
- Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.
- DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
- Pickled Green Papaya Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1"-piece peeled turmeric or ginger, thinly sliced. Pickled Banana Chiles Use the same salting method and brine, but instead of chard stems and shallot, use 1 lb. fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot. Omit mustard and caraway seeds, and use 1 garlic clove.
Tips for Pickling Swiss Chard Stems
- Choose the freshest Swiss chard stems available. Look for stems that are bright green and firm. - Wash the stems thoroughly before pickling them. This will help to remove any dirt or debris. - Cut the stems into thin strips or cubes. This will help them to pickle more evenly. - Use a variety of spices and herbs to flavor the pickle. Common choices include garlic, dill, mustard seeds, and red pepper flakes. - Experiment with different pickling liquids. You can use vinegar, brine, or a combination of both. - Taste the pickles regularly to make sure they are to your liking. You may need to adjust the pickling time or the amount of spices and herbs used.Conclusion:
Pickled Swiss chard stems are a delicious and versatile condiment that can be used in a variety of dishes. They are a great way to use up leftover Swiss chard stems and add a unique flavor to your meals.
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