6 Veggies You Never Knew You Could Pickle

Why stick with cucumbers when pickled chard stems, rhubarb, and edible weeds are calling?

By Jean Nick


Pickle those onions!Spicy Pickled Chard Stems
If a recipe calls for just the green leafy parts of Swiss chard, don't waste the stalks! The crisp and often brightly colored stems are so good pickled you may find yourself looking for recipes to use up the leafy green parts. Crisp and spicy, these pickles have become a family favorite in my house.

1 bunch organic chard (brightly colored ones are pretty, but the white stems taste pretty much the same)
1 cup vinegar
2 cups water
3 Tablespoons organic sugar or 1 1/2 Tablespoons organic honey
3 Tablespoons Sriracha (a garlicky hot pepper chili sauce)

1. Trim all the green leafy parts off the chard and reserve for another use. Cut the stems into lengths up to an inch shorter than your jars are deep, and pack them tightly into the jars.

2. Combine the remaining ingredients and stir until the sugar or honey dissolves. Pour the mixture over the stalks, adding vinegar and water as needed to completely cover the stems.

3. Put lids on the jars and store them in the fridge for at least a week to develop the pickles' flavor. They'll keep for up to a year.

Image: Patrick Montero