Yields 2 (16-ounce jars)
24 Bright Lights® Swiss chard stems, cut into 4-inch pieces, leaves reserved
1/2 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 jalapeño, sliced
4 cloves garlic, thinly sliced
for another use
2-1/2 cups water
1-1/2 cups white vinegar
1-1/2 cups sugar
1 teaspoon salt
1. Place chard stems in jars. (They should be cut 1/2-inch shorter than the jars.) Divide celery seed, mustard seed, jalapeño, and garlic evenly into 2 (16-ounce) mason jars.
2. In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil. Pour mixture into jars and let cool.
3. Cover with lid and refrigerate a minimum of 2 days before serving.
This looks so delicious and simple . Do you have to peel the stalks? Cant wait to try it.
Penny, I’m about to try the Pickled Bright Lights Chard recipe. No you don’t have to peel the stems, but after the recipe is finished, I’ve always finely diced the pickled chard stems into dishes such as leaf or fruit salad, potato salad (for color and taste zing), and as a colorful top “sprinkles” on various cold casseroles. Longer pieces of chard stems often get chewy sort of like some varieties of celery, that’s why I dice. But cooking the chard stalks for 20 minutes or so makes it excellent for soups, stews, and sides. Thanks!