Name: Quick Pickled Chard Stems
Total time: 5 h 20 min
Ingredients: Stems from 12 ounces Swiss chard , ends trimmed and discarded, stems sliced on bias ¼ inch thick (about 1½ cups); ⅓ cup red wine vinegar; ⅓ cup water; ⅓ cup sugar; 4 sprigs fresh thyme; 4 garlic cloves , smashed and peeled; 2 bay leaves; 2 teaspoons table salt; 1 teaspoon black peppercorns; ½ teaspoon red pepper flakes

Why This Recipe Works

This recipe transforms Swiss Chard stems–which often get discarded because they are relatively fibrous and strong-tasting–into bright, mildly sweet and sour, tender-crisp pickles. Slicing the stems across the grain broke up the long fibers running the lengths of the stems and helped to tenderize them. Simmering the chard stems briefly in a pleasantly sour, subtly sweet brine flavored with bay, garlic, thyme, and black peppercorns balanced their bitterness. With just about 5 minutes of cooking, these delightful quick pickles will last weeks in the fridge. We happily eat these on salads, sandwiches, and cheese plates (or anywhere else a pickle is welcome).

Before You Begin

Depending on the size of your container, you may have extra pickling brine.

Instructions

Combine all ingredients in small saucepan and bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until chard stems are just softened, about 3 minutes. Remove from heat and let cool completely, about 1 hour.

Transfer to airtight container and refrigerate for at least 4 hours before serving. (Pickled chard stems can be refrigerated for up to 1 month.)