My ma-in-law is all about the pickling.
She manages to coax a decent garden from the Canadian soil each year and everything that doesn’t get eaten or given away gets pickled or canned.
You could say that my ma-in-law is the original prepper.
She’s given me her pickling recipes repeatedly, but sadly nothing grows in the barren, paved wasteland of our back patio except weeds.
And that’s why I was so excited to come across this recipe – I have finally proved my pickling credentials to the inlaws.
Pickled Chard Stems (makes a small jar’s worth)
*adapted from Alive magazine
- stems from a large bunch of rainbow chard, cleaned and cut to pieces about 2 inches in length
- 1/2 cup filtered water
- 1 tsp dill seeds
- 1 tsp sugar (I used 1/2 tsp stevia and they turned out fine)
- 1 tsp sea salt
- 1/3 cup apple cider vinegar
- 2 garlic cloves, peeled
- Steam the stems until just tender (this took about 4-5 minutes for me).
- Heat the water, vinegar, dill seeds, sugar and salt in a small saucepan until it boils and the salt and sugar dissolve.
- Put the stems and the garlic in a glass jar and pour over the vinegar mixture. Let cool then put the lid on and refrigerate for at least 24 hours before eating.
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