Quick Pickled Swiss Chard Stems How to quick pickle Swiss chard stems

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

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



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
Share X
Food Tips

How to quick pickle Swiss chard stems