Pickled Swiss Chard Stems Recipes
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.
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3.9/5 (26)Estimated Reading Time 1 minServings 8
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- 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.
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- Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.)
- Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems.
- Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.
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