Califonia Bountiful
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Pickled chard

Pickled chard


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

Eat the rainbow by not throwing out rainbow chard stems, says Sausalito chef Ryan Kacenjar. Instead, pickle the crunchy and colorful pieces!


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