Sunday, October 16, 2011

Pickled Chard Stems

Makes one pint
Stems from 2 bunches of rainbow chard
½ cup apple cider vinegar
1 tsp sea salt
2 cloves peeled garlic
½ tsp brown mustard seeds
¼ tsp black peppercorns
1-Wash stems well. Trim ends and cut into two inch long pieces. Set aside
2-Combine vinegar with sea salt and ½ cup water in a small saucepan. Bring to a boil
3-Put garlic cloves, mustard seeds and peppercorns in the jar. Pack chard stems into jar
4-Pour brine over top. Gently tap the bottom of the far to loosen any air bubbles and add more brine if there’s room. Place lid on far.
5-Let chard stems sit on counter until cool. Once the far has returned to room temperature, place in the refrigerator. Let stems marinate in brine for at least 48 hours before eating
6-Serve with cheese or chopped and stirred into tuna salad.
Source: Grid, Nov. 2011

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