Pretty Pickles
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‘Tis the season for canning and pickling! Ever wonder what to do with left over chard stalks, once you’ve cut off the leaves for sauteing? How about making some quick pickles? They sure are pretty, and taste good too.

Basic Pickling Liquid, taken from the Ad Hoc At Home cookbook by Thomas Keller:

1 cup champagne vinegar (we use white wine vinegar here, too)
1/2 cup granulated sugar
1/2 cup water
Group chard stalks into similar sizes, and pack them into a clean jar. Heat vinegar, sugar and water in a saucepan until dissolved, then pour over the chard stalks. At this point, we add hot sauce, maybe some celery seed too. It’s really fun to be creative and throw in whatever spices suit your fancy. Once the liquid has reached room temperature, put on a tight-fitting lid and store in the fridge for up to one week.

Anybody else out there have some fun quick pickle ideas? Let’s share them with each other in the comments section!

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.
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