Quick and easy pickled swiss chard stems. With pink peppercorns and coriander seeds you will eat these by the spoonful! Refrigerator pickle, swiss chard, pickled stems. |abraskitchen.com
Pink Peppercorn Pickled Swiss Chard Stems
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

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.

Servings: 16 oz. jar
Calories: 13 kcal
Author: Abra Pappa
  1. Slice swiss chard stems, toss with salt and set aside.
  2. 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.
  3. Allow to cool.
  4. Combine sliced onion with swiss chard stems in a jar. Pour vinegar mixture (brine) over stems.
  5. Refrigerate overnight, or ideally for 24 hours before eating.
  6. Enjoy over salads, grains, or on their own as a briny snack.
Recipe Notes

Will keep in the refrigerator for 2 weeks.

Nutrition Facts
Pink Peppercorn Pickled Swiss Chard Stems
Amount Per Serving
Calories 13
% Daily Value*
Sodium 140mg6%
Potassium 118mg3%
Carbohydrates 2g1%
Sugar 1g1%
Vitamin A 1835IU37%
Vitamin C 9.2mg11%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.