• Liz Talley - Urban Graze

Swiss Chard Stem Quick Pickles

Makes about one pint

1/2 lb. young stems

1 c. water

1/2 c. apple cider vinegar

2 Tbsp. organic cane sugar

2 tsp. sea salt

1 tsp. coriander seeds

1 tsp. fennel seeds

Cut the stems into lengths that will fit into a pint jar –leave longish or cut into short, thin ¼”-½” pieces- depending on how you want to use them (great on sandwiches and burgers, or alongside cheese on an appetizer tray). Place the stems into a pint jar.

Combine the remaining ingredients in a saucepan and bring to a boil, stirring to dissolve the sugar.

Remove from heat and pour over the chard stems. Cool, then cover and refrigerate. Best if you wait for a couple of days before eating; they’ll keep for about 2-3 weeks.

Sweet and Sour Variation:

Replace the apple cider vinegar with seasoned rice vinegar; omit seeds.

Recipe created or adapted by Liz Talley, Urban Graze

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