Pickled Swiss Chard Stems
This recipe offers a delightful twist on traditional pickles by incorporating vibrant chard stems accompanied by a blend of aromatic spices. The chard stems are brined to perfection alongside shallots and a flavorful mix of mustard and caraway seeds. The result is a refreshing and crunchy pickle that adds a burst of flavor to any dish. Feel free to explore variations with different vegetables to create your own unique pickled creations.
— Constant Cookbook
Ingredients
- 1 chard stems (from about 4 bunches), cut into 4-inch lengths
- 1 small shallot, thinly sliced
- 1/4 kosher salt
- 2 brown mustard seeds
- 1 caraway seeds
- 1 unseasoned rice vinegar
- 1/2 sugar
Instructions
- Toss 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.
- Pack chard stems, shallot, and toasted seeds into two 16-oz. jars.
- 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.
- Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 pound). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1-inch-piece peeled turmeric or ginger, thinly sliced.
- Use the same salting method and brine, but instead of chard stems and shallot, use 1 pound 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.
Yield
8 servings
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