Pickled Swiss Chard Stems
Pickled Swiss Chard Stems is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toss chard stems, shallot, and salt in a colander set in the sink.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss chard stems, shallot, and salt in a colander set in the sink.
Let stand 1 hour.
Rinse and drain well.
Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes.
Let seeds cool.
Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly.
Pour brine into jars.
Let cool slightly, then cover and chill.
DO AHEAD: Pickles can be made 2 weeks ahead.
Keep chilled.
Pickled Green Papaya Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.).
Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1"-piece peeled turmeric or ginger, thinly sliced.
Pickled Banana Chiles Use the same salting method and brine, but instead of chard stems and shallot, use 1 lb. fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot.
Omit mustard and caraway seeds, and use 1 garlic clove.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
