Author Notes: Rainbow chard can be used in endless recipes, and the same goes for the beautiful stems. Sautéed with onions, they’re the start of a healthy gratin. Preserve the stems’ color with a quick pickle, and use the extras in endless applications: garnish your next cocktail, toss them in salads or scatter them on top of ricotta-topped toast to lend a pop of color. —Feed Me Dearly
Serves: 4-6
Ingredients
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1
bunch of chard stems
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2
cups cider vinegar
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1
cup sugar
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1
cup water
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A pinch of salt
Directions
- To make the pickling liquid, boil the cider vinegar, sugar, and water + a pinch of salt in a saucepan.
- Arrange your stems vertically in a glass jar, and then scatter some seasonings over the top (I picked pink peppercorns and coriander seeds).
- Once your pickling liquid is boiling, pour it over the stems and seasonings, and let it cool, before you put on a lid and refrigerate.
/6adc8f09-813f-4923-8e22-c70c8018a1bf--pickled_chard_stems_FeedMeDearly_620x413.jpg "Pickled Chard Stems 2")
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/d49d95ab-29e1-4198-b6f4-464981bb1418--pickled_chard_stems_jar_FeedMeDearly_620x413.jpg "Pickled Chard Stems 3")
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