Pickled Chard Stems
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Ingredients
1 cup
- about 1 cup chopped chard stems (any color)
- salt
- 2 teaspoons brown mustard seeds
- ¼ cup white wine vinegar
- ¼ cup rice vinegar
- 3 tablespoons raw cane sugar
- optional - ½ a sliced shallot
- optional - a few pink peppercorns
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Preparation
Step 1
Chop your chard stems and sprinkle them with salt. Set aside.
Step 2
Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.
Step 3
Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
Step 4
I like to top mine on salads or in rice (or quinoa) bowls.
Step 5
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Chef's notes
They’re tangy and a little bit sweet – a bright little pop of color and flavor!
