These zesty pickled rainbow swiss chard is a delicious and resourceful way to use up those often-overlooked swiss chard stems. This recipe transforms the vibrant, crunchy stems into a tangy, flavorful condiment that adds a burst of color and zest to your meals.

Why You’ll Love This Recipe

This recipe is a great way to use swiss chard stems, which are often discarded. It’s a great way to reduce waste and make the most of the entire vegetable.
It is an easy recipe that doesn’t require complicated techniques or equipment. Which is perfect for beginners and seasoned canners, making it a fun and easy canning project!
The vibrant colors of rainbow swiss chard make these pickles visually appealing and a great gift.

Recipe Tips

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.

Equipment

Cutting board: for trimming and cutting the Swiss chard stems.
Sharp knife: to slice the Swiss chard stems into 2-3 inch pieces.
Medium saucepan: to prepare the pickling brine.
Wooden spoon or whisk: for stirring the brine mixture.
Measuring cups and spoons: for accurately measuring the ingredients.
Heatproof jar(s): mason jars or similar glass jars with tight-fitting lids for storing the pickled stems.
Lid for the jar: to seal the jar tightly once filled.
Small funnel (optional): to help pour the brine into the jar without spilling.
Tongs or spoon: to pack the Swiss chard stems into the jar and remove air bubbles.

Ingredients

Swiss chard: stems (leaves removed, stems cut into 2-3 inch pieces)
Water
Vinegar: pickling vinegar or distilled vinegar
Sugar: granulated sugar for sweetness
Salt: pickling or kosher salt works
Red pepper flakes: for added spice
Spices: celery seed, black peppercorns, yellow mustard seed
Garlic: two cloves
Dill: fresh from the garden

How to Make Rainbow Swiss Chard

Prepare the Swiss Chard Stems: Wash the rainbow Swiss chard stems thoroughly, then cut them into 2-3 inch pieces. Set aside.

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.

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.

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.

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.

Seal the Jar: Add the remaining black peppercorns on top, then seal the jar with a tight-fitting lid.

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.

More Pickling Recipes

Easy Refrigerator Dill Pickles