The rainbow pickle
Most of discard the parts of vegetables and fruits which can be cooked and preserved , as they have nutritional value . Most of Most of discard the parts of vegetables and fruits which can be cooked and preserved , as they have nutritional value . Most of use the cauliflower and discard the stems which. Can be used in stews or for cooking and watermelon we eat the fruit discard the seeds ans skin which can be used
swiss chard stems are also used for pickling .It is rather tart and sharp tasty tangy pickle
I tasted this pickle the first time when I was 19 , during my holiday to Switzerland .I was staying with my Freinds aunt who use to make this pickle and once she served them along fresh burgers she had made . This is hew recipe I am sharing on this blog , of course wit h few alterations .
Quick easy chard stem recipe – Tangy and sharp Serve with salads, burgers or steaks .you will enjoy
INGREDIENTS
- 1 Bunch large Chard stems rainbow coloured Cut 3 inch long
- 1 No small red onion Cut into quarter
- 1/2 Cup White distilled vinegar
- 1/2 Cup Balsamic or rice vinegar
- 1/4 Cup Sugar
- 2 Tsp Sriracha
- 1 Tsp Kosher salt
- 1/2 Tsp White cumin seed
- 1/2 Tsp Yellow mustard seed
- 1 Tsp Celery seeds
- 2 Cloves Cloves Garlic, Chopped
INSTRUCTIONS
- In large saucepan, bring vinegar, sugar, salt, cumin seeds, sriracha , yellow mustard seeds , celery seeds , peppercorns, garlic and 1/2 cup water to boil over high heat. Stir in Swiss chard stems and red onion . Remove from heat. Fit the chard stems into the Jar and pour over the vinegar mix leaving 3/4 inch place on top Tap the jar top remove any air bubbles Cover with lid; screw on band. Let cool for 20 minutes. Refrigerate for 48 hours before serving.Last for about a month
