Equipment
Ingredients
Vegetable
- 250 g swiss chard stems, cleaned and trimmed
Brine
- 150 ml apple cider vinegar
- 150 ml water
- 50 g granulated sugar
- 10 g sea salt
Aromatics
- 1 garlic, smashed
- 4 g yellow mustard seeds
- 2 g black peppercorns, whole
- 1 g red chili flakes
Nutrition (per serving)
Method
Wash the chard stems thoroughly to remove any grit. Trim off the very ends and cut the stems into uniform 5cm (2 inch) batons or 1cm (0.5 inch) slices, depending on preference.
Pack the chard stems vertically (if using batons) or tightly into a clean heat-proof jar. Tuck the smashed garlic, mustard seeds, peppercorns, and optional chili flakes in among the stems.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt have completely dissolved.
Pour the hot brine directly over the stems in the jar, ensuring they are completely submerged. Tap the jar gently on the counter to release any trapped air bubbles.
Let the jar cool to room temperature (approx 20-25°C / 68-77°F) uncovered. Once cool, seal tightly and refrigerate. Allow to pickle for at least 12 hours before serving for optimal flavor.
Chef's Notes
- Using red chard stems will turn the brine a brilliant pink color after 24 hours.
- Do not discard the pickling liquid when the stems are gone; use it as a vinaigrette base or to pickle red onions.
- For a deeper, earthier flavor, swap 50ml of the water for filtered vegetable stock, though this may reduce clarity.
- Make sure the stems are dry after washing to prevent diluting the brine.
Storage
Refrigerator: 3 weeks — Keep submerged in brine.
