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Pickled Rainbow Chard Stems

Enjoy this tangy, slightly sweet condiment over rice and vegetables, in an omelet or tucked into your favorite sandwich.


1 cup rainbow chard stems, chopped (Chopped stems pickle quicker, but long spears can work also.)
Kosher salt
2 teaspoons mustard seeds
½ teaspoon peppercorns
¼ cup white wine vinegar
¼ cup rice vinegar
3 tablespoons raw cane sugar
1 small shallot, sliced
1 garlic clove, sliced


  1. Sprinkle chopped chard stems with salt. Set aside.
  2. Toast the mustard seeds in a small saucepan for a minute, make sure they don’t burn.
  3. Add the peppercorns, vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove the pan from heat and let the brine cool.
  4. Place the chopped stems, sliced shallots and garlic in a jar; cover them with the brine and refrigerate. Let them sit a few days in the refrigerator for the flavors to develop.