You can never have too many side dish recipes, so give Pickled Swiss Chard Stems It is a good option if you're following a gluten free and vegan diet.
Instructions
1
Toss chard stems, shallot, and salt in a colander set in the sink.
Ingredients you will need
Shallot
Swiss Chard
Salt
Equipment you will use
Colander
2
Let stand 1 hour. Rinse and drain well.
3
Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes.
Ingredients you will need
Caraway Seeds
Mustard Seeds
Mustard
Toast
Pop
Equipment you will use
Frying Pan
4
Let seeds cool.
Ingredients you will need
Seeds
1
Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly.
Ingredients you will need
Vinegar
Sugar
Water
Equipment you will use
Sauce Pan
2
Pour brine into jars.
Ingredients you will need
Brine
3
Let cool slightly, then cover and chill.
4
DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
Ingredients you will need
Pickles
1
Pickled Green Papaya
Ingredients you will need
Green Papaya
2
Use 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.Pickled Banana Chiles
Ingredients you will need
Caraway Seeds
Green Papaya
Thai Chili
Turmeric
Mustard
Shallot
Banana
Chili Pepper
Ginger
Brine
Swiss Chard
3
Use 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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