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Pickled Rainbow Swiss Chard Stems

  • Author: Misfits Market


This recipe makes enough pickling liquid for two, 1-quart jars.


  • 2 cups vinegar: white wine vinegar, rice wine vinegar, red wine vinegar, or apple cider vinegar
  • 2 cups water
  • 2 1/2 tablespoons kosher salt
  • 4 tablespoons granulated sugar
  • 56 cups raw vegetables, cleaned and sliced into like sizes: kale stems, Swiss chard stems, radishes, onions, cauliflower florets, carrots, green beans (blanched), asparagus, cucumbers, bell peppers, zucchini, summer squash, and/or jalapeños
  • 812 cloves garlic, slightly smashed
  • 3 tablespoons dried spices: whole peppercorns, red pepper flakes, dried red chilies, fennel seeds, mustard seeds, coriander seeds, and/or celery seeds
  • Fresh whole herbs and spices: dill, ginger, rosemary, and/or thyme
  • 2 one-quart jars


  1. In a medium pot, bring vinegar, water, salt, and sugar to a boil. Remove from heat and let cool slightly. 
  2. Layer in half of the raw vegetables, 4-6 cloves of garlic, 1 1/2 tablespoons of desired dry spices, and a handful of fresh herbs into each jar, leaving about an inch of space at the top.
  3. Divide pickling liquid evenly between both jars. Let sit at room temperature for 1-2 hours, then cover with an air-tight lid and transfer to the refrigerator for 6-8 hours before eating. 
  4. Enjoy alone as a snack or add to sandwiches, tacos, salads, pizzas, soups, or pastas. Pickles will last 2-3 weeks in the refrigerator.