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Pickled Rainbow Chard

Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 5 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2 bunches rainbow Swiss chard
  • 1 small onion, halved and sliced
  • 2 teaspoons mixed pickling spices
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/3 cup water

Directions

  • Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
  • In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.
Nutrition Facts
1 serving: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 211mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

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