Pickled Chard Stems

From Julie Van Rosendaal

2013 Jul/Aug

If you find yourself with an abundance of rainbow chard, this is a great way to preserve the stems – the more colourful they are, the better they look packed in jars. Adapted from Gramercy Tavern’s Michael Anthony, by way of localkitchenblog.com.


  • 1-2 bunches chard stems
  • 1 c. rice vinegar
  • 1/2 c. apple cider vinegar
  • 1/2 c. water
  • 1/4 c. sugar
  • 2 T. pickling salt
  • 1 T. pickling spices


Trim the ends of the chard stems and slice them into sticks the height of your jar minus 1/2-inch. Slice larger stems in half, or in thirds, lengthwise, so that each is approximately the same size. Pack them into 3 or 4 hot sterilized jars.

In a small saucepan, combine the vinegars, water, sugar, salt and spices and bring to a boil, stirring to dissolve sugar and salt. Pour over the chard stems, leaving 1/2-inch between the liquid and the jar top. Wipe the jar rims, seal them and refrigerate for up to a month.
Makes 3 to 4 jars.