Sriracha Swiss Chard Stem Pickles

This year, I added Rainbow Swiss chard to the garden because it’s both tasty and pretty. Chard is also part of the beet family and I think it has that same earthiness that makes me love beets.

I’ve just started harvesting the chard and have used it in stir fries and salads so far. Earlier this week, I was trying to figure out what to do with the stems.

After giving it some thought, I remembered reading a pickled chard stems recipe and a Google search led me to this recipe on Bon Appetit. As with most refrigerator pickles, it was an easy and quick recipe.

I modified the recipe to suit my tastes. In addition, I changed the ingredient quantities but you could easily double or triple the recipe.

Print Recipe

Sriracha Swiss Chard Stem Pickles

Don't let those chard stems go to waste! Make these super easy Sriracha chard stem refrigerator pickles.

Servings

pint

Ingredients

• 1 bunch Swiss chard
• 1/3 cup unseasoned rice wine vinegar substitute white vinegar if that's all you have
• 2 tsp kosher salt
• 2 tsp sugar
• 2/3 cup water
• 2 tsp Sriracha increase or decrease to taste

Seasonings

• 1/2 tsp black peppercorns
• 1/2 tsp garlic powder
• 1 pinch crushed red pepper flakes

Servings pint Ingredients 1 bunch Swiss chard 1/3 cup unseasoned rice wine vinegar substitute white vinegar if that's all you have 2 tsp kosher salt 2 tsp sugar 2/3 cup water 2 tsp Sriracha increase or decrease to taste Seasonings 1/2 tsp black peppercorns 1/2 tsp garlic powder 1 pinch crushed red pepper flakes

Instructions

1. Prepare the brine by mixing the rice wine vinegar, kosher salt, and sugar together until sugar dissolves.
2. Add water and Sriracha. Set aside.
3. Wash and cut the Swiss chard stems into your desired size.
4. Add the seasonings to one clean pint-sized Mason jar.
5. Pack the jar with the chard stems and then add brine to the top of the jar.
6. Screw on the lid and put the jar in the refrigerator.
7. Refrigerate for at least 24 hours or more before eating.

In no time at all, I had a lovely jar of chard stem pickles in the refrigerator. I tried one earlier today and it was quite good—spicy, tart, and crunchy!

The brine is also really good. I will probably whip up a big batch and start adding to it as I go. I love having pickles available whenever the craving hits, and it hits often because I love pickles!