Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
- Dill Pickle Grilled Cheese Sandwich by Making Miracles
- Fried Chicken Sandwich with a Spicy Bread and Butter Pickle Coleslaw by Karen's Kitchen Stories
- Hot Pepper Vinegar by Palatable Pastime
- Indian Raw Papaya Pickle by Sara's Tasty Buds
- Japanese Pickled Ginger by Caroline's Cooking
- Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Middle Eastern Pickled Turnips by Pandemonium Noshery
- Pickled Pork Tongue by A Day in the Life on the Farm
- Pickled Rainbow Chard Stems by Culinary Adventures with Camilla
- Pickled Star Gooseberry by Sneha's Recipe
- Spicy Pickled Grape Tomatoes by Food Lust People Love
In the Garden
If you are a regular reader of this blog, you'll know that my younger son created a garden for his IBMYP Personal Project this year. And the timing has been perfect for giving us greens during this shelter-in-place ordeal; I can stretch out store visits because I have fresh greens that he and Jake are harvesting daily.
One day they came in with a bowl full of greens - red chard, yellow chard, beet greens. I was thrilled. I used the greens in a quick sauté and decided to to pickle the stems.
In the Jar
Ingredients makes 1 cup
- about 1 cup chopped chard stems (any color, I used rainbow chard)
- 2 t salt, divided
- 1/2 t dill seeds
- 1/2 t fennel seeds
- 1/2 t caraway seeds
- 1 t black peppercorns
- ¼ C apple cider vinegar
- ¼ C rice vinegar
- 3 T raw cane sugar
- 1 sprig fresh thyme, destemmed
Place the vinegars, sugar, and 1 t salt in a pot. Bring to a boil, then reduce to a simmer. Swirl and stir until the sugar is dissolved. Remove pan from heat and let the brine cool.