Pickled Rainbow Chard Recipe

Pickled Rainbow Chard Recipe
Pickled Rainbow Chard Recipe photo by Taste of Home
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Pickled Rainbow Chard Recipe

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Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling

Ingredients

  • 2 bunches rainbow Swiss chard
  • 1 small onion, halved and sliced
  • 2 teaspoons mixed pickling spices
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/3 cup water

Directions

Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally. Yield: 8 servings.
Originally published as Pickled Rainbow Chard in Simple & Delicious June/July 2016

Nutritional Facts

1 serving: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 211mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • 2 bunches rainbow Swiss chard
  • 1 small onion, halved and sliced
  • 2 teaspoons mixed pickling spices
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/3 cup water
  1. Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
  2. In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally. Yield: 8 servings.
Originally published as Pickled Rainbow Chard in Simple & Delicious June/July 2016

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