Every meal needs a pickle! At least, that’s my opinion. Our foods are often lacking acidity, which is why adding a pickled element to your dishes will really help enliven their flavours. These quick pickles take mere minutes to make, and need just a few hours in the fridge to marinate before they’re ready to enjoy. And bonus, you’ll be using a part of the Swiss chard plant that most people toss out, so pat yourself on the back for reducing waste while improving taste!
Pickled Swiss Chard Stems
Ingredients
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 small clove garlic sliced
- ½ Tbsp. maple syrup
- 1 tsp. mustard seeds
- ½ tsp. corriander
- ½ tsp. fine salt
- stems from a 1 lb. / 500g bunch Swiss chard
Directions
- In a 1-quart / 1-litre jar, combine all of the ingredients except for the chard stems, and stir well. Refrigerate at least 4 hours to marinate before using, then enjoy. Serve as is, like a pickle, or slice and add to soups and salads.
Notes
Makes 1 qt / 1L
