Curried Swiss Chard Stem Pickles
Swiss chard stems are loaded with glutamine, an amino acid that helps the immune system stay strong and is helps the body repair and recover after stress or injury. Not to mention they can be delicious. This simple pickling recipe is perfect for the tough chard stems and makes a stunning compliment to any picnic or cocktail party.
- Stems from 2 bunches of swiss chard trimmed and in 4” lengths
- 1 cup white wine vinegar or white balsamic vinegar
- ½ cup water
- 2 tablespoons sugar
- 2 smashed cloves of garlic
- 1 tsp red pepper flakes
- 1 tablespoon mustard seeds
- 1 tablespoons Madras curry
- Blanch the stems for one minute in boiling water or microwave on high for 40 seconds. Place in cold water to chill.
- Heat all remaining ingredients and bring to a gentle boil. Turn heat off and cool.
- Place dried chard stems in a glass jar.
- Pour warm ( not hot ) brine into jar, covering chard stems completely.
- Cool completely, then put lid on jar and refrigerate for up to 2 weeks.
When I get my swiss chard home from the store I immediately soak it, remove and prepare the leaves for cooking, and trim the stems into roughly 4” lengths. This makes cooking the chard or pickling the stems a snap!