Pickled Swiss Chard Stems |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rainbow chard is especially pretty pickled, but any variety will work. Ingredients:
1 pound chard stems (from about 4 bunches), cut into 4 lengths |
1 small shallot, thinly sliced |
1/4 cup kosher salt |
2 tablespoons brown mustard seeds |
1 tablespoon caraway seeds |
1 cup unseasoned rice vinegar |
1/2 cup sugar |
Directions:
1. For chard stems and seasoning: Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
2. 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.
3. For brine: 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.
4. DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
5. Variations:
6. Pickled Green PapayaUse the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1 -piece peeled turmeric or ginger, thinly sliced.
7. Pickled Banana ChilesUse the same salting method and brine, but instead of chard stems and shallot, use 1 lb. 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.
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