Pink Peppercorn Swiss Chard Pickles
These simple, vibrant pickled swiss chard stems are a delicious way to use an often overlooked part of the vegetable. Flavored with floral pink peppercorns and aromatic coriander seeds, they make a crunchy, salty, and slightly sweet snack or condiment perfect for salads, sandwiches, or enjoying on their own.
Price per Serving
Instructions
- 1
Slice the chard stems (10 swiss), toss with the salt (0.5 tsp), and set aside.
- 2
In a small saucepan, toast the coriander seeds (1 tsp) until fragrant (about 1 minute). Add the apple cider vinegar (0.25 cup), white vinegar (0.25 cup), and coconut palm sugar (2 tbsp). Bring to a boil, reduce heat to a simmer, and cook until the coconut palm sugar (2 tbsp) dissolves.
- 3
Allow the brine mixture to cool.
- 4
Combine the diced onion (0.25 red) with the [swiss chard stems] in a clean jar. Pour the cooled vinegar mixture (brine) over the [swiss chard stems]. Add the pink peppercorns (1 tbsp) to the jar.
- 5
Refrigerate overnight, or ideally for 24 hours, before eating.
- 6
Enjoy the pickled swiss chard stems over salads, grains, or on their own as a briny snack.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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