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!
Typically the stem of swiss chard is a throwaway bit. The stem can be a bit tough, sometimes woody, reminiscent of celery, but a little more bitter.
I am not selling you.
Swiss chard stems are not delicious raw. That doesn’t mean they belong in the trash. They just need a little bit of extra love. You can dice them small and saute with your greens (I do that often).
Or, if you are really ready for the best use of a throwaway bit you can pickle them! Briney, crunchy, goodness, with floral coriander, a pop of bright fruit from pink peppercorns, basically YUM!
Pink peppercorns are the ripe berries from the Brazilian pepper tree. They are more fragrant and sweet than spicy. You can eat them whole (I love the texture) and they pair really well with seafood and veggies.
How absolutely fortuitous then that these beauties work so well as pickles. I have found myself ignoring my standard pickle or olive snack and grabbing these ruby treats several times a day. I may have even made a second batch just last night because I was afraid I was going to run out.
I love highlighting bits of veggies that are way underused and sadly underappreciated. Make these perfect crunchy salty, floral pickles and you will use them on top of just about everything you eat until they are all gone, and then you will make another batch. Maybe with a different underused green stem?? hmm….
Kale stems, you’ve been warned. You are next!
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- ¼ red onion, diced
- 10 swiss chard stems, about 1 cup sliced
- ½ tsp salt
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- 1 tbsp pink peppercorns
- 1 tsp coriander seeds
- 2 tbsp coconut palm sugar
- Slice swiss chard stems, toss with salt and set aside.
- Meanwhile in a small saucepan toast coriander seeds until fragrant (about 1 minute) add apple cider vinegar, white vinegar, and coconut palm sugar. Bring to a boil, reduce heat to a simmer and cook until sugar dissolves.
- Allow to cool.
- Combine sliced onion with swiss chard stems in a jar. Pour vinegar mixture (brine) over stems.
- Refrigerate overnight, or ideally for 24 hours before eating.
- Enjoy over salads, grains, or on their own as a briny snack.
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