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Pickled Vegetables

They say a watched kettle never boils, but please, please don't tell me a watched jar never pickles…
They say a watched kettle never boils, but please, please don't tell me a watched jar never pickles because I could stare at these beauties all day! Swiss chard stems leftover from last night's dinner are getting #spicy pickled today. These beauties are high in micronutrients (vitamins and minerals), phytochemicals (health ambassadors), and antioxidants (crime fighters against free radicals) so please? don't throw them away. Pickle them!

Recipe

Pickled Swiss Chard Stems


Good for one 8oz mason jar


Ingredients:


1/4 cup rice wine vinegar
1/3 cup apple cider vinegar or distilled white vinegar
2 TBsp sugar (I used @madhavasweet coconut sugar)
3/4 teaspoon salt
1/2 tablespoon @sriracha or green @tabasco (I made one of each)
1/8 teaspoon celery seed
1/4 teaspoon pepper corns
1/4 teaspoon yellow mustard seeds
1 clove garlic


Directions:


Bring vinegars, sugar, salt, and your choice #hotsauce to a boil until sugar and salt are dissolved. Add celery seed, peppercorns, mustard seeds, and garlic to the jar. Place chard stems. Pour liquid mixture over stems. Let sit until cool, cover and refrigerate. Now, here's the hard part, wait two days before eating. 

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