There's a growing movement encouraging people to craft more from scratch and to be mindful about minimizing food waste. Personally, I find myself constantly cooking or baking, and if I were to utilize every scrap and byproduct, like using whey from making labneh in soup or turning accidentally melted butter into clarified butter, I'd feel like I need a 26-hour day or an 8th day of the week. But alas, I lack the power to extend time.
While following a recipe from the newspaper for a dish featuring rainbow Swiss chard, I encountered the instruction to "discard the chard stems." However, I'm quite passionate about minimizing waste and making the most of ingredients. Since rainbow chard isn't common in France, I couldn't bear to toss any part of it away. Instead, I opted to pickle the stems, ensuring that every bit of this unique find was put to good use.
I've come across those picturesque jars filled with neatly packed chard stems, but mine were anything but orderly. They were curly and as wild as the cowlick that plagued the back of my head until I hit 50, only to disappear altogether. Oh, how I miss it now.
Consequently, I ended up using more brine than I typically would for this batch of stems. Fortunately, white vinegar is incredibly affordable in France, at about 45 centimes per bottle, as it's a staple in many dishes. Most households here have plenty of it in stock.
Sure, one could meticulously measure and cut each stem to fit perfectly in the jar, but I decided to let go of that perfectionism, knowing I'd likely have some extra brine left over. While I could have used it to pickle additional vegetables, that would entail another trip to the market for radishes or carrots, then finding creative ways to use their leaves and greens in soups or pesto. The cycle of DIY sustainability is a never-ending adventure!
I'd rather risk having a bit too much brine than not enough. Truth be told, I'd prefer to avoid anyone being upset with me altogether, but alas, that might be wishful thinking. So, if there's a bit of leftover brine, let's just consider it a small price to pay for preparedness.
Just to dispel any doubts about my commitment to the DIY lifestyle, let me share that I harvested fennel from a friend's garden and meticulously dried the seeds myself. It was quite an enjoyable process, stripping them from the stems. The aroma that filled the air as I toasted them was simply exquisite, proving that the time invested was indeed well worth it.
If you happen to have some Swiss chard stems on hand, here's a recipe to help you make the most of them. Feel free to add a touch of spice by slipping in a few chilies. I personally included a split Thai chili, but slices of jalapeño would work just as well—although then you'd have the remainder of the chili to contend with. Of course, if you end up buying a whole bag of them, you could always pickle the extras too.
(And if you find yourself with leftover chili seeds, those can always find a home in your DIY window planter.)
Pickled Chard Stems
Quick Pickled Swiss Chard Stems
Prep Time: 15 minutes
Total Time: 1 week (includes refrigeration time)
Servings: 8 servings
Ingredients:
- - Stems from one large bunch of Swiss chard (about 12 ounces/340g), washed and trimmed
- - 1 Thai chile, fresh or dried, split lengthwise (optional)
- - 2 cloves garlic, thinly sliced
- - 1 teaspoon mustard seeds
- - 1/2 teaspoon fennel seeds
- - 2 cups (500ml) white vinegar
- - 1 cup (250ml) water
- - 1/3 cup sugar
- - 3 1/2 tablespoons kosher or coarse white sea salt
Instructions:
1. Prepare the chard stems by trimming off any remaining bits of leaves and placing them in a large jar with a lid. Add the split chile (if using) and sliced garlic.
2. Toast the mustard seeds and fennel seeds in a skillet over medium to medium-high heat until fragrant, stirring frequently. Set aside.
3. In a small saucepan, heat the white vinegar, water, sugar, and salt, stirring until the sugar and salt dissolve. Remove from heat and let the brine cool for 5 minutes, stirring occasionally.
4. Pour the cooled brine into the jar with the chard stems. Add the toasted seeds. Cover the jar and let it sit at room temperature for about an hour, agitating it occasionally. If any stems aren't fully submerged in the brine after an hour, press them down with a spoon.
5. Refrigerate the pickled Swiss chard stems for about one week before enjoying.
Tips:
- These pickles pair wonderfully with charcuterie, pâté, rice bowls, sandwiches, or any dish where you'd typically serve pickles.
- For variation, you can use rice vinegar or white wine vinegar instead of white vinegar, but avoid overly fancy varieties as the other flavors will dominate.
- Adjust the level of heat by adding or omitting the Thai chile according to your preference.