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

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:

Quickview
51k Calories
0.5g Protein
0.05g Total Fat
11g Carbs
7% Health Score
Limit These
Calories
51k
3%

Fat
0.05g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
11g
4%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
216mg
9%

Get Enough Of These
Protein
0.5g
1%

Vitamin K
74µg
71%

Vitamin A
551IU
11%

Manganese
0.1mg
5%

Vitamin C
3mg
5%

Magnesium
10mg
3%

Vitamin B6
0.05mg
3%

Potassium
83mg
2%

Fiber
0.57g
2%

Iron
0.4mg
2%

Copper
0.03mg
2%

Phosphorus
14mg
1%

Folate
5µg
1%

Vitamin E
0.18mg
1%

Calcium
11mg
1%

covered percent of daily need
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