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Pickled Chard Stems

Pickled Rainbow Chard Stems

Servings 8 servings
Author Brandon Matzek


  • Stems from 1 bunch of rainbow chard, ragged ends trimmed
  • Flavorings: fennel, frond fennel seed, garlic, red chile flakes
  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sugar


  1. Cut each stem into a 1/4-inch dice, separating the white/yellow pieces and the red/pink pieces into different bowls. To the bowl with the white and yellow stems, add a few reserved fennel fronds and a small pinch of fennel seeds. To the bowl with the red and pink stems, add 1/2 a garlic clove and a small pinch of red chile flakes.
  2. In a small saucepan, warm vinegar, water, salt and sugar, stirring to dissolve the salt and sugar. Bring the mixture to a boil, let bubble for a minute, then take off the heat. Divide the pickling liquid between the two bowls, and let stems pickle for 1 hour before serving. Store pickled chard stems covered in the refrigerator for up to 1 month.