Pickled Rainbow Chard Stalks are a great way to preserve and utilise the whole vegetable. If you have made a recipe or cooked a meal using only the leafy greens, then this quick pickle is the way to go! Rainbow Chard is such an abundant and generous vegetable. In many areas Rainbow Chard can be grown all year round. Choose a shady cool location during the warmer month and keep it well watered. A great staple to grow in any home garden.
Pickled Rainbow Chard stalks absorb all the flavour from the pickling liquid but remain crunchy and fresh. Delicious!
Quick Pickled Rainbow Chard Stalks
Make the most of your Rainbow Chard and make these easy and delicious quick pickles. Pickled rainbow chard stalks stay super crunchy and absorb all the flavour of the pickling liquid.
Ingredients
- 8-10 Rainbow Chard Stalks
- 1 3/4 cup White Wine Vinegar
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1/2 tsp Chilli Flakes (optional)
- 2 tsp Brown Mustard Seeds
- 1 tsp Fennel Seeds
Instructions
- Rinse the Rainbow Chard well. Remove the green leafy part (see below for other Rainbow Chard Recipes). There are two ways to cut the stalks. Either slice into 1cm pieces or leave as long stalks. If leaving them long, make sure they will fit in the jar you have selected to use. Cut the stalks length ways down the centre.
- Add the vinegar, sugar, salt, chilli, mustard seeds and fennel seeds into a sauce pan and simmer until the sugar is dissolved.
- Sterilise the jars by heating them in the oven face down at 120degrees Celsius or in the dishwasher on a high heat. Sterilise the lids in a bowl by pouring boiling water on them.
- Add your Rainbow Chard to the hot sterilised jars and pour over hot pickling liquid to fill. Place the lid on top tightly and sit the jars upside down to seal. Leave to cool and then place in the refrigerator.
- Wait a couple of days to allow the flavours to infuse. Pickles will last in the refrigerator unopened 2-3 months.
Notes
Add in any other leftover vegetables you have such as red onion, carrot, cauliflower or zucchini.
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