Receive our weekly newsletter and
be the first to know about trending recipes,
when we publish new feeds, and find out when
we are running a Contest or Twitter Conversation.
Pickled Swiss Chard Stems
Good for one 8oz mason jar
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
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.