Farmacy And Pickling
Sriracha Stem Pickles on Freshly Preserved Ideas
Chard stems are one such scrap that’s sometimes discarded or composted when recipes only call for the tender leaves. The stems, however, have a mild flavor that plays well with other ingredients and a pleasant crispness similar to celery ribs. If you find yourself with a good handful of stems, don’t toss them — pickle them!
Ingreadient
- 2 cups chopped chard stems
- 1 cup sliced leek, white and light green stem only
- 1/4 cup chopped cilantro leaves
- 1 teaspoon grated ginger
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons sriracha
Direction
- Fill a jar with the chard stems, leek, cilantro, and ginger, alternating in layers.
- In a separate bowl, stir together the remaining ingredients until the sugar is dissolved.
- Pour the brine over the vegetables in the jar, leaving about 1/2 inch headspace, and seal with a lid.
- Chill overnight before serving, though the pickles are best after at least three days.
