Don't toss those Swiss chard stems after you've used the leaves; try pickling them, instead! Serve the pickles over grilled steak or chicken, as a burger topping or along with a cheese and charcuterie platter. The sweet yet salty flavour is pretty addictive.
- Prep time 10 minutes
- Total time 48 hours & 30 minutes
- 1 large bunch Swiss chard
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 2 cloves garlic , thinly sliced
Trim leaves off Swiss chard; reserve for another use. Cut stems into scant 1/2-inch thick slices to make about 2 cups.
In large saucepan, bring vinegar, sugar, salt, cumin seeds, coriander seeds, peppercorns, garlic and 1/2 cup water to boil over high heat. Stir in Swiss chard stems. Remove from heat.
Ladle into 1 hot (sterilized) 2-cup canning jar. Cover with lid; screw on band. Let cool for 20 minutes. Refrigerate for 48 hours before serving. (Make-ahead: Refrigerate for up to 3 weeks.)
Makes about 2 cups.
Nutritional facts Per 1 tbsp: about
- Sugars 1 g
- Calories 7
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
- Iron 1
- Vitamin A 4
- Vitamin C 3