Best Pickled Swiss Chard Stems Recipes

PICKLED SWISS CHARD STEMS

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.

PICKLED SWISS CHARD STEMS

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.

PICKLED SWISS CHARD STEMS

Steps:

• 1. In large saucepan, combine all ingredients except the chard stems. Bring to a boil, remove from heat, and strain. 2.Pour strained pickling liquid over chard stems. Let sit at room temperature for 1 hour to cool. Cover and refrigerate. Please note: these pickles are not preserved, but can be stored in the refrigerator, covered in the liquid, for several weeks.