A simple little recipe that uses an otherwise throwaway bit, swiss chard stems. Pink peppercorn pickled swiss chard stems are super yummy on top of a salad, as a condiment for a sandwich, or just on their own as a crunchy, salty snack.
I need to have 3 things in my refrigerator at all times in order to feel like all is right with the world.
- A green vegetable (currently okra, I can’t get enough)
Two out of three are salty snacks. I don’t know what my life would be like without pickles and olives, and I don’t ever want to find out.
This summer I started making a lot of refrigerator pickles (this has been my favorite recipe so far). We have been getting about 4 billion cucumbers each week from the CSA and the best way to eat a cucumber is in the form of a pickle. Am I right?
Well if a cucumber makes a great pickle why the heck can’t a swiss chard stem? Guess what?!?! Swiss chard stems make awesome pickles!