August 1, 2016Pickles add acidity and crunch to any dish and even make a snack on their own. Try this as a great use for stems that otherwise might be thrown away.
- Prep: 5 mins
- Cook: 30 mins
-
5 mins
30 mins
35 mins
- Difficulty: Easy
- Yields: 1 cup
Pickling has a special place in my culinary heart. Sugar, salt and vinegar can transform the most basic of ingredients into a flavour bomb that gives crunch and mouth watering acidity at the same time.
This recipe uses the stems of Swiss Chard, but you can do the same with cucumbers, carrot, onions or even watermelon rinds. The process is the same and couldn't be easier: Heat the pickling ingredients until the sugar and salt are dissolved, pour over the vegetables and leave to infuse. Some things will change colour if you pour the hot liquid over them, so you can cool the pickling liquid first if you want to avoid this, but it will take a little longer to infuse.
Use these as a snack or as an acidic element in a dish with meat or fish. They are so versatile and add an extra dimension to almost any dish.
Directions
Combine water, vinegar, sugar and salt in a small pot and bring to a boil over a high heat until the sugar and salt are dissolved.
Chop chard chard stems into 2cm x 1cm pieces. Place in a bowl and pour over the hot pickling liquor.
Allow to sit for at least 30 minutes. It will be better after an hour or two. Keep in a sealed container in the fridge for up to a month.