Print this recipe

Pickled chard

Recipe by:Chef de Cuisine Ryan Kacenjar
F3, Sausalito


  • 2 cups rainbow chard stems, cut into 1/4-inch segments
    1/2 cup champagne vinegar
    1/2 cup water                
    1/4 cup sugar                
    1 tbsp. salt
    1 tbsp. mustard seed


Bring vinegar, water, sugar, salt and mustard seed to a boil in a saucepot. Pour hot liquid over chard stems and immediately cover. Let marinate in the refrigerator overnight or up to 4 days before serving.

Serves 1 to 2

Califonia Bountiful