Pickled Chard Stems
"Root to stem cooking is one of my favorite ways to reduce #foodwaste. "
-- @heartbeetkitchen
Recipe Intro From heartbeetkitchen
Root to stem cooking is one of my favorite ways to reduce food waste.

Makes two 8-ounce jars or one 16-ounce jar


One large bunch of rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip 1/2 cup rice wine vinegar

3/4 cup distilled white vinegar

1/4 cup sugar or 3 tablespoons maple syrup

1 1/2 teaspoons salt

1 1/2 tablespoons sriracha

1/4 teaspoon celery seed, divided

1/2 teaspoon black peppercorns, divided

1/2 teaspoon yellow mustard seeds, divided

2 cloves garlic, divided


Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.

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