Pickled Chard Stems
Makes one 12-oz jar
- Swiss chard stems, cleaned & sliced to fit jar
- 1 cup white vinegar
- 1/4 cup sugar (I used agave nectar)
- 2-3 garlic scapes, slit (kept whole) & chopped
- 3 tablespoons Sriracha
- 1/2 teaspoon celery seed
Mix vinegar, sugar, Sriracha, and celery seeds; set aside. Place whole garlic scapes in jar, then chard stems; fill the center with any small bits of stem and chopped scapes. Pour vinegar mixture over stems, seal, and refrigerate for at least 24 hours for flavor saturation. Enjoy as a cool snack or BBQ accompaniment!
Images by Rebekah Carter (2011). Recipe adapted from bon appétit.