Pickled Chard Stems

save your stems!

save your stems!

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.

that bright red colour means it's chockful of antioxidants

that bright red colour means it’s chockful of antioxidants

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.

let the pickling revolution begin!

let the pickling revolution begin!

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
  1. Steam the stems until just tender (this took about 4-5 minutes for me).
  2. Heat the water, vinegar, dill seeds, sugar and salt in a small saucepan until it boils and the salt and sugar dissolve.
  3. 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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