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Pickled Swiss Chard Stems

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


  • 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


  • 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.


Makes 1 qt / 1L