A Parade of Pickles, Including Pickled Chard Stems

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.

P is for...

• A Parade of Pickles, Including Pickled Chard Stems by Culinary Cam (you're here)

• Creamy Potato Salad with Crunchy Fennel by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Easy Peanut Butter Chocolate Swirl Bark by Blogghetti

• Homemade Piri Piri Sauce by Food Lust People Love

• Layered Berry Panna Cotta by A Messy Kitchen

• Palak Paneer Paratha by Mayuri’s Jikoni

• Parsley Pesto by Jolene’s Recipe Journal

• Peas and Poppyseed Paratha by Magical Ingredients

• Pork Carnitas (Instant Pot) by Karen’s Kitchen Stories

• Puneri Batata Vada by Sneha’s Recipe

• Southern Potato Salad by A Day in the Life on the Farm

A Parade of Pickles

If you follow my blog or social media regularly, you know my complete and utter adoration of all things pickled! Besides, July is National Pickle Month. So on the last day of the month, I couldn't post anything else. The process is the same for all of these: foods preserved by either anaerobic fermentation in brine or immersion in vinegar.

In addition to the classic pickled cucumber (here's my Lacto-Fermented Pickles), you can pickle fruits such as Pickled Blueberries, Pickled Strawberries, and Pickled Cranberries.

I have Pickled Asparagus, Mixed Wax and Green Beans, and Ramps.

In the vein of pickled proteins, I have Pickled Fish, Pickled Shrimp, and Pickled Quail Eggs.

But for today's event, I wanted to share my favorite no-waste pickle. After I sauté or cook the leaves, I keep the stems to make...

Pickled Chard Stems

Ingredients

makes 1 cup

• about 1 cup chopped chard stems (any color, I used rainbow chard)

• 2 teaspoons salt, divided

• 1/2 teaspoon dill seeds

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon caraway seeds

• 1 teaspoon black peppercorns

• 1/4 cup apple cider vinegar

• 1/4 cup rice vinegar

• 3 Tablespoons raw cane sugar

• 1 sprig fresh thyme, destemmed

Procedure

Rinse and chop your chard stems into 1-1/2 lengths. Place them in a large mixing bowl and sprinkle them with 1 teaspoon salt. Toss to coat and set aside. Place the seeds and peppercorns in the bottom of clean mason jar. Set aside.

Place the vinegars, sugar, and 1 teaspoon salt in a pot. Bring to a boil, then reduce to a simmer. Swirl and stir until the sugar is dissolved. Remove pan from heat and let the brine cool.

Rinse and drain the chopped stems and place them in a jar, cover them with the brine and refrigerate overnight before eating them. I used them as a flavor foil to a creamy lobster roll. I use them chopped in both tuna salad and egg salad. Unfortunately, as they pickle, they lose their gorgeous rainbow color, but they are still delicious.

That's my offering for the letter 'P.'

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas