Pickled Swiss Chard Stems
A creative way to reduce food waste by pickling Swiss chard stems with shallots and aromatic seeds. This tangy and crunchy pickle makes a great condiment or side dish.
Ingredients
- •1 pound chard stems
- •1 small shallot
- •¼ cup kosher salt
- •2 tablespoons brown mustard seeds
- •1 tablespoon caraway seeds
- •1 cup unseasoned rice vinegar
- •½ cup sugar
Cooking Instructions
- 1.
Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
60 min
- 2.
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.
5 min
- 3.
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.
20 min
- 4.
DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
- 5.
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.
