loveandlemons
pickled chard stems
Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful…
👥 1 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Chop your chard stems and sprinkle them with salt. Set aside.
salt
2
Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.
brown mustard seeds2 teaspoons
3
Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
4
I like to top mine on salads or in rice (or quinoa) bowls.
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