pickled chard stems
If you have about 45 minutes to spend in the kitchen, pickled chard stems might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 4 servings with 59 calories, 1g of protein, and 1g of fat each. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 40 people found this recipe to be tasty and satisfying. It works well as an inexpensive side dish. If you have brown mustard seeds, cane sugar, white wine vinegar, and a few other ingredients on hand, you can make it. It is brought to you by Love & Lemons. With a spoonacular score of 60%, this dish is solid. If you like this recipe, you might also like recipes such as Pickled Swiss Chard Stems, Pickled Broccoli Stems, and Fried Chard Stems With Blood Orange Aglioli.
Servings: 4
Ingredients:
2 teaspoons brown mustard seeds
3 tablespoons raw cane sugar
about 1 cup chopped chard stems
optional - 3 pink peppercorns
1/4 cup rice vinegar.jpg)
salt
optional - 1/2 a sliced shallot
1/4 cup white wine vinegar
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Chop your chard stems and sprinkle them with salt. Set aside.Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool. Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.I like to top mine on salads or in rice (or quinoa) bowls.
Step by step:
1. Chop your chard stems and sprinkle them with salt. Set aside.Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn).
2. Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved.
3. Remove pan from heat and let the brine cool.
4. Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.I like to top mine on salads or in rice (or quinoa) bowls.
Nutrition Information:
covered percent of daily need
