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.
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!