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Zesty Pickled Rainbow Swiss Chard

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Prep Time:10 minutes
Cook Time:15 minutes
Course: Appetizer, Canning
Cuisine: American
Keyword: canning, pickling, swiss chard
Servings: 1 quart jar

Equipment

  • Cutting board
  • Sharp knife
  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring Cups and Spoons
  • Heatproof jar(s)
  • Lid for the jar
  • Small funnel
  • Tongs or spoon

Ingredients

  • 1 large bunch of rainbow swiss chard stems leaves removed, stems cut into 2-3 inch pieces
  • 1 cup water
  • ½ cup pickling vinegar
  • ½ cup sugar
  • 1 ½ tbsp kosher salt
  • 1 tsp red pepper flakes
  • ¼ tsp celery seed
  • ½ tsp black peppercorns divided
  • ½ tsp yellow mustard seed
  • 2 cloves garlic smashed
  • 3 sprigs of fresh dill

Instructions

  1. Prepare the Swiss Chard Stems: Wash the rainbow Swiss chard stems thoroughly, then cut them into 2-3 inch pieces. Set aside.
  2. Make the Pickling Brine: In a medium saucepan, combine the water, pickling vinegar, sugar, and kosher salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved. Remove the pan from heat and allow the brine to cool slightly.
  3. Prepare the Jars: In a clean, heatproof jar, add the garlic cloves, 1/4 teaspoon of black peppercorns, yellow mustard seed, celery seed, red pepper flakes, and fresh dill sprigs.
  4. Pack the Jars: Place the cut Swiss chard stems into the jar, packing them tightly but leaving about 1/2 inch of space at the top.
  5. Add the Brine: Pour the slightly cooled pickling brine over the Swiss chard stems, making sure they are completely submerged. If necessary, press the stems down with a spoon to release any air bubbles.
  6. Seal the Jar: Add the remaining black peppercorns on top, then seal the jar with a tight-fitting lid.
  7. Pickling Process: Allow the jar to cool to room temperature, then refrigerate. The pickled Swiss chard stems will be ready to eat after 24 hours, but for best flavor, let them pickle for at least 3 days.

Notes

  • Use Fresh, Crisp Stems: For the best texture, use the freshest Swiss chard stems you can find. The firmer the stems, the crisper the pickles will be.
  • Pack Tightly: When packing the chard stems into the jar, pack them tightly but not so much that they are crushed. This helps to maximize space and ensures the stems are fully submerged in the brine.
  • Experiment with Spices: Feel free to adjust the spices to your taste. You can add more red pepper flakes for extra heat, or try adding a bay leaf or a slice of fresh ginger for a different flavor profile.
  • Label Your Jars: If you’re making multiple batches or experimenting with different spices, label your jars with the date and any special ingredients you added. This helps you keep track of what you like best for future pickling.