Tuesday, May 5, 2020

Pickled Rainbow Chard Stems #FoodieExtravaganza #InternationalPicklesWeek


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

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!

This month I am hosting this month's #FoodieExtravaganza. I wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!" Here's the list of our pickled creations...


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


Procedure

Rinse and chop your chard stems into 1-1/2 lengths. Place them in a large mixing bowl and sprinkle them with 1 t salt. Toss to coat and set aside. Place the seeds and peppercorns in the bottom of clean mason jar. Set aside.

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.


Rinse and drain the chopped stems and place them in a jar, cover them with the brine and refrigerate overnight before eating them. I used them as a flavor foil to a creamy lobster roll. I use them chopped in both tuna salad and egg salad. Unfortunately, as they pickle, they lose their gorgeous rainbow color, but they are still delicious. 

7 comments:

  1. I tried this a number of years ago. I was truly excited about the prospect of using the stems. Unfortunately, mine weren't delicious. We thought thought they tasted like dirt. :( Hope yours are MUCh better. :) Be well!

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  2. Very very fresh pictures you give us by this article thanks
    From
    colorado

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  3. Isn't cooking from your own bounty rewarding? What a great way to use up some of the chard that grows like crazy.

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  4. I love pickled, well, anything really so I was really excited to see what everyone else was contributing to this and I was not disappointed!! These look delicious and economical and extra economical because you grew your own.

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  5. The beautiful bright colors of those stems are amazing. Perfect timing for your garden to be harvested!

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  6. I love that those came out of your own backyard!! Such beautiful colors - even if they loose their rainbow, so cool to see all the ways you were able to use them after pickling!

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  7. I've meant to pickle chard stems before and have often kept them planning to before promptly forgetting! They look pretty and sounds perfect timing on that garden.

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