Pickled Rainbow Chard
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. COOK: 5 MIN. + CHILLING MAKES: 8 SERVINGS 2 bunches rainbow Swiss chard 1 small onion, halved and sliced 2 tsp. mixed pickling spices ¹₂ tsp. celery seed ¹₂ tsp. mustard seed 1 cup sugar 1 cup cider vinegar ¹₃ cup water
1. Trim leaves from Swiss chard; save for another use. Cut the stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
2. In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.
1 SERVING 48 cal., 0 fat (0 sat. fat), 0 chol., 211mg sod., 11g carb. (8g sugars, 2g fiber), 2g pro.
To make your mixed own pickling follow this spices, easy recipe: tasteofhome.com/ recipes/homemadepickling-spice