Swiss Chard Pesto
I like to imagine that the fairies were in a colorful creative mood when Swiss Chard made its entrance. What a palette of yellows, reds, pinks, purples and oranges, making it a standout showoff in the...
I love this quick pickle recipe because it makes a delightful and colorful pickle that is ready within 24 hours, making use of stems that would very often make it into the compost pile or be tossed out altogether. This should be eaten within a month or two, if it lasts that long! Use the leftover stems from one large bundle of Swiss Chard. I like to roughly chop mine up because they pickle quicker this way and make a lovely condiment on burgers, hot dogs, sandwiches or stir-fries, but you can also leave them whole, they’ll just take a couple extra days to pickle.
Ingredients
- ½ cup white vinegar
- ½ cup rice vinegar
- 1 cup water
- 3 tablespoons sugar
- 3 tablespoons salt
- 2 garlic cloves, sliced thinly
- 2 green/spring onions, sliced thinly
- 2 teaspoons brown mustard seeds
- 1 teaspoon caraway, dill or fennel seeds.
- 1 jalapeno or poblano pepper, roughly chopped (if you care to add a little kick)
Preparation
Put the roughly chopped swiss chard stems into a large jar or divide into a couple smaller jars, along with the sliced garlic cloves, spring onions and jalapenos (if using). Heat the vinegars, water, sugar and salt in a small, nonreactive saucepan, stirring until everything is dissolved. Once dissolved, remove from the heat and let cool for a few minutes.
Pour the brine into the jars, add the seeds, pressing down the stems to make sure all is submerged in the brine. Cover and then shake or agitate the jars to make sure everything is incorporated. Then refrigerate. Wait at least 24 hours. They get even better after several days. Enjoy with your favorite summertime sandwich, atop freshly grilled fish or on a charcuterie platter. They never last long in my house!
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