Posted by / Tuesday, June 14, 2011

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:


  • 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


      "Some people eat to live; I live to eat." -Tim Vidra

      An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



      Soups and Stews

      [3] [Soups and Stews] [recent] [Soups and Stews]

      Vintage Shop

      AD Setting