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Spicy Pickled Rainbow Chard Stems<\/p>\nSpicy Pickled Rainbow Chard Stems<\/p>\n
<\/p>\n
1-2 bunches rainbow chard, stems removed, cleaned<\/p>\n
\u00bc C. distilled white vinegar<\/p>\n
1 C. unseasoned rice wine vinegar<\/p>\n
1\u00bd tsp. kosher salt<\/p>\n
4 T. sugar or raw honey<\/p>\n
\u00bd tsp. dill seeds<\/p>\n
\u00bd tsp. celery seeds<\/p>\n
\u00bd tsp. whole mixed peppercorns<\/p>\n
\u00bd tsp. yellow mustard seeds<\/p>\n
\u00bd tsp. crushed red pepper seeds<\/p>\n
2 small cloves garlic, cut in half<\/p>\n
<\/p>\n
In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spicy Pickled Rainbow Chard Stems 1-2 bunches rainbow chard, stems removed, cleaned \u00bc C. distilled white vinegar 1 C. unseasoned rice wine vinegar 1\u00bd tsp. kosher salt 4 T. sugar or raw honey \u00bd tsp. dill seeds \u00bd tsp. celery seeds \u00bd tsp. whole mixed peppercorns \u00bd tsp. yellow mustard seeds \u00bd tsp. crushed red pepper seeds 2 small cloves garlic, cut in half In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and…<\/p>\n