Pickled Chard Stems

davidlebovitz.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

Swiss chard stems from one large bunch, about 12 ounces (340g) stems, washed

1 Thai chile, fresh or dried, split lengthwise (optional)

2 cloves garlic, peeled and sliced thinly

1 teaspoon mustard seeds

½ teaspoons fennel seeds

2 cups (500ml) white vinegar

1 cup (250ml) water

⅓ cup sugar

3 ½ tablespoons kosher or coarse white sea salt

Directions at davidlebovitz.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer