Today’s Recipe: Pickled Rainbow Chard Stems

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PICKLED RAINBOW CHARD STEMS

PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES
MAKES: 1 PINT

1        sprig fresh dill
2        garlic cloves, peeled and sliced
1/4     t mustard seed
1/8     t chili powder
2        bunches rainbow chard (approximately 12 leaves)
3/4     cup vinegar
2        T honey
2 1/2   t salt

1. Add dill, garlic, mustard seed, and chili powder to a pint canning jar.
2. Remove stems from leaves of chard (reserve leaves for use in other recipes). Carefully trim outer edges of stems to remove any bruises or greens. Slice into 1/4”-thick pieces. Add to jar.
3. In a small saucepan over medium heat, combine vinegar, honey, and salt. Heat over medium heat just until salt and honey are dissolved. Pour into jar, screw on lid, and refrigerate overnight.

Gather ingredients.

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Add 1 sprig fresh dill to a pint canning jar.

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Add 2 peeled and sliced garlic cloves.

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Add 1/4 t mustard seed.

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Add 1/8 t chili powder.

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Remove stems from leaves of chard (reserve leaves for use in other recipes).

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Carefully trim outer edges of stems to remove any bruises or greens.

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Slice into 1/4”-thick pieces.

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Add to jar.

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Add 3/4 cup vinegar to a small saucepan.

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Add 2 T honey.

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Add 2 1/2 t salt.

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Heat over medium heat just until salt and honey are dissolved.

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Pour into jar, screw on lid, and refrigerate overnight.

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Leave a comment 14 Comments

  1. Winnie Nielsen says:

    This is interesting because I have always just cut them off and thrown them away as they are so fibrous. The rainbow colors, however, look beautiful in the jar and they would make a pretty relish. The recipe reminds me of pickled watermelon rinds which are a huge delight here in the South where watermelons grow so plentifully.On my own, I would never think about using these parts to make new and interesting condiments. Shows you what I know! Ha!

  2. jody says:

    Is this a sweet pickles type? If you leave out the honey or reduce it will it be moe dillish?

  3. Wayve says:

    Thank you for this recipe, and especially for the photos of how to prepare it. I’ve shared this on Facebook with our friends of the farm. Several people were introduced to chard through our CSA and now call themselves Chardheads. What fun!

  4. This looks BEAUTIFUL!
    Only refrigerate for one night?

    Greetings
    Heike
    #2245

  5. Wayve says:

    p.s. from Wayve: We plan to grow chard this year here in southern TN. You can keep up with “the latest dirt from the farm” and what’s available at our farm market at our FB page: Dennison’s Family Farm CSA. Thanks for visiting.

  6. what is the brand of the pan you are using in this article? it is gorgeous!

  7. karen england, farmgirl #89 says:

    I am not going to rest ’til i make this!!!! Many thanks MaryJane!

  8. Marga Ayers says:

    Can’t wait to try this!

  9. Krista says:

    That’s a beautiful display of colors in a jar. I haven’t had chard before. Looks like I will have to give it a try!

    • MaryJane says:

      Chard was Helen’s favorite. She’d bring it in from the garden, steam it, melt lots of butter on top and then add a few drops of vinegar and eat the whole things herself.

  10. laura schepps says:

    from what i’ve heard the stems…particularly the bottoms have the most nutrition!

  11. Betty says:

    Could you process these in a water bath canner to preserve without refrigeration?

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