Pickling Swiss Chard Stems

I have always felt there was a use for swiss chard stems. Luckily in this month's Bon Appetit magazine there was an amazing looking recipe from a restaurant in Minneapolis, MN called Piccolo. Here is my adaptation of Sriracha Fridge Pickles:



Ingredients:

1 cup distilled white vinegar

2 cups sugar

3-4 scallions split in half down the middle (these were grown in the E.A.T. garden)

3T of Sriracha Sauce (if this is not in your fridge shame on you)

1/2t celery seeds

1 1/2 cups 3/4 inch length swiss chard stems (also grown in the E.A.T. garden)

Add the sugar to a large bowl, add vinegar and stir constantly until sugar dissolves. Add onion, celery seeds, and sriracha - stir until mixed. Insert swiss chard stems into a mason jar and pour mixture into the jar to cover (3 cups of liquid to every 1 1/2 cups of swiss chard). Place into refrigerator for several days to allow for pickling (mine will be at least 7 days). Enjoy!

This will be a wonderful treat to return to because at the time of this posting I have just walked the Brooklyn bridge over into Manhattan and am searching for a place to E.A.T..

If you want to keep up with my adventures and eats in the big city, Twitter and Foursquare will be my main avenues of communication as I wander the streets of New York. Feel free to follow & stay tuned for my adventures here!


E.A.T. local E.A.T well