Pickled chard stems
Pickling chard stems softens this hardy vegetable gives them such a deliciously deep flavour – perfect with cheese and crackers
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1 large bunch rainbow chard stems, good mix of colours, leaves removed
1 garlic clove, peeled and sliced thinly
1 tsp mustard seeds
½ tsp fennel seeds
500m white wine vinegar
250ml water
65g caster sugar
3 tbsp good sea salt
Method
Trim the chard stems of any bits of leaves and put them in a medium sterilised kilner jar (around 1-2 litres).
Add the sliced garlic to the jar.
Toast the seeds by tossing them on a hot frying pan over medium heat until fragrant, be careful not to let any of the seeds burn. Set aside to cool.
In a small saucepan, heat the vinegar, water, sugar and salt until just about boiled (make sure the sugar is totally dissolved) and then remove from the heat and leave to cool a little.
Pour the brine into the jars, add the seeds and cover it. Leave on the countertop until cooled to room temperature. Make sure all the stems are completely submerged.
Place in the fridge. These are best eaten within a week of opening but should keep longer.
