Pickled Rainbow Chard
|May 20, 2012||Posted by Ashley Marie under Canning, Food|
What a grand idea for using the leftover stems!
After years of cooking with that oh-so-beautiful rainbow swiss chard, I’ve lately pondered over a creative way to utilize the brightly colored stems that I was once so adamant about throwing away. Alas! My beloved Bon Appetit came to my proverbial rescue. Sriracha Fridge Pickles.
The idea came from a chef in Minneapolis, and I was so pleased to find this recipe because I love using as much of a particular produce as possible without having to toss too much waste and money.
These little babies are crunchy and tart and super pleasing to the eye. The color is extraordinary, and if you’re anything like me, Sriracha + something pickled = heaven.
Try ‘em out. That is, don’t be like me and buy the chard just to pickle the stems and let the leaves be an afterthought. Or, do be like me. Then use the leaves in another one of my all-time favorite Bon Appetit recipes for a feta, swiss chard, and sausage frittata. You’re welcome.
Doug Flicker, Piccolo
Makes about 1 1/2 cups
Swiss chard stems, chopped
1 cup distilled white vinegar
2 cups sugar
1/2 onion, thinly sliced
3 tablespoons Sriracha
1/2 teaspoon celery seeds
Make a mixture of vinegar and sugar, then stir in onions, Sriracha, and celery seeds. Pour it all over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. Throw it in the refrigerator for a few days, and you’ve got the ultimate refrigerator pickles.