Pickled swiss chard stems are a great way to use up the full Swiss Chard plant and a fun change from serving pickles in the summer!
I told ya’ll this would be the summer of my pickling/canning kick. Although I’ve yet to start my garden… hoping to do that when I get back from vacation BUT I am ready to start preserving as much of the beautiful farmers market produce as I can. Swiss Chard is one vegetable that I cannot waste any part of. I mean just look at those stems! How could you throw those away?
I used the same quick pickling method I did on my Pickled Radishes and Golden Beets. It’s quick, simple and gets the job done!
These pickled stems are perfect for a fun summer bbq side-dish. They add color and flavor to any entree.
- 1 Large Bushel of Swiss Chard (about 16 stems, cut them in half to make 32)
- 2 cups white wine vinegar
- 2 cups water
- 2 tbsp. sea salt
- 1 tsp. mustard seeds
- 1/2 cup EVOO
- 1 tbsp. freshly chopped oregano
- Black Pepper
- Garlic Salt
- Slice washed swiss chard stems in half.
- In a small bowl, mix together the EVOO, oregano, garlic salt and a pinch of black pepper and set aside.
- Heat a medium stock-pot on the stove and add the vinegar, water, mustard seeds and sea salt.
- Bring to a boil.
- Add the Swiss Chard stems.
- Cook for 10 minutes.
- Scoop and strain the stems out of the pickling liquid.
- Add them into the bowl with the marinated EVOO and mix up.
- Let cool slightly then add into a sterilized pint mason jar.
- Pack in the stems then add in the remainder of the marinade with the pickling liquid until it reaches the top.
- Seal the container tightly.
- Let sit for at least two weeks for best flavor.
- Make sure to drain off liquid before serving.