It occurred to me that pickling would be a great thing to do with wide chard stalks. They’re crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Ingredients
- 1 to 2 cups very thinly sliced chard stalks (slice less than 1/4 inch thick)
- ½ cup (135 grams) seasoned rice wine vinegar
- 1 tablespoon (15 grams) sherry vinegar
- ¼ cup (50 grams) sugar
- 1 cup (230 grams) water
- 2 ¼ teaspoons (10 grams) kosher salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
115 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 0 grams protein; 1304 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Place the chard stalks in a jar or bowl.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the chard stalks, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the chard stems to keep them submerged. Remove from the brine with a slotted spoon to serve.
- Advance preparation: These stay crunchy and delicious for at least 10 days.
Dining and Cooking