Pickled Chard Stems

Pickled Chard Stems- Putting Up with ErinPickled Chard Stems- Putting Up with Erin

Pickled chard stems… pickled chard stems! Say that five times fast and you’ll be saying, “pickled chard chems”. OK, it’s early, I’m en route to Logan Airport (off to CA), and I haven’t had any coffee yet. Did you know that chard is from the beet family, or that not all chard is swiss chard (only the green stemmed), OR that one serving of these leafy greens provides you with more than 300% of your daily vitamin K needs? Me neither!

It’s that funny time of year in the Northeast when as a “pickler” I can hardly contain my excitement for the local and in season market bounty anticipated for canning… but, if you haven’t noticed it at your local market, there isn’t much popping off yet aside from greens, green steamed things, green herbed things, and more greens things.. This past weekend while perusing the Portsouth market, I found myself at a loss for ingredients and decided to just grab… cough… greens, specifically this beautiful bunch of red chard from Conrad at Marcotte Farm for dinner. Spring forward to several hours and glasses of Pinot later and I start getting all crafty like and decide to pickle me some red chard stems. Fancy, huh? Check out this quick, simple, fridge pickled chard stem recipe below. Enjoy!

Pickled Chard Stems- Putting Up with Erin

If you haven’t already heard, the Seacoast Food Swap is looking for new organizers to take over and keep the local food-forward event awesome after I move south. For more information, or if you or anyone you know is interested feel free to shoot me an email at seacoastfoodswap@gmail.com.

Pickled Chard Stems

Yield: 2 half pints


  • 2 bunches of skinny chard stems (varied colors)
  • 1cup rice wine vinegar
  • 1/2 cup water
  • 1 tsp pickling salt
  • 1 tsp pickling spice
  • 2 fresh parsley sprigs


  1. Clean away leaves and cut chard stems to fit your jars.
  2. In a small-sized, non-ionized pot combine water, rice vinegar, pickling spice, and salt. Over medium-high heat, bring to just a boil. Remove from heat.
  3. Pack clean jar with fresh parsley sprigs and trimmed chard stems leaving approximately 1/4 inch headspace.
  4. Cover stems with brine and spices leaving approx. 1/4 headspace. Cap jars and refrigerate for atleast 1 week before consumption.

Leave a Reply

Your email address will not be published. Required fields are marked *