Pickled swiss chard stems are a great way to use up the full Swiss Chard plant and a fun change from serving pickles in the summer!

I told ya’ll this would be the summer of my pickling/canning kick. Although I’ve yet to start my garden… hoping to do that when I get back from vacation BUT I am ready to start preserving as much of the beautiful farmers market produce as I can. Swiss Chard is one vegetable that I cannot waste any part of. I mean just look at those stems! How could you throw those away?

I used the same quick pickling method I did on my Pickled Radishes and Golden Beets. It’s quick, simple and gets the job done!

These pickled stems are perfect for a fun summer bbq side-dish. They add color and flavor to any entree.

Pickled Swiss Chard Stems

Pickled swiss chard stems are a great way to use up the full Swiss Chard plant and a fun change from serving pickles in the summer!

Author: Britt's Blurbs
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 1 1x

Scale

Ingredients

1 Large Bushel of Swiss Chard (about 16 stems, cut them in half to make 32)
2 cups white wine vinegar
2 cups water
2 tbsp. sea salt
1 tsp. mustard seeds
1/2 cup EVOO
1 tbsp. freshly chopped oregano
Black Pepper
Garlic Salt

Instructions

Slice washed swiss chard stems in half.
In a small bowl, mix together the EVOO, oregano, garlic salt and a pinch of black pepper and set aside.
Heat a medium stock-pot on the stove and add the vinegar, water, mustard seeds and sea salt.
Bring to a boil.
Add the Swiss Chard stems.
Cook for 10 minutes.
Scoop and strain the stems out of the pickling liquid.
Add them into the bowl with the marinated EVOO and mix up.
Let cool slightly then add into a sterilized pint mason jar.
Pack in the stems then add in the remainder of the marinade with the pickling liquid until it reaches the top.
Seal the container tightly.
Let sit for at least two weeks for best flavor.
Make sure to drain off liquid before serving.