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Sriracha Pickled Swiss Chard Stems

by laine on October 24, 2011

A couple posts ago I shared a recipe from a sriracha feature in Bon Appetite. These refrigerator pickles are from the same article. The only change I made was using a shallot where they called for a white onion.  I’ve been excited to try this clever use of chard stems. Usually I discard most of the stem when cooking with chard because it’s a little tough, but pickling them made them just tender enough to chew. We ate the whole jar in one go!

I used a 500 ml. mason jar, so I knew I’d end up with too much liquid, but I mixed it to the proportions the recipe called for anyways. I only had about a 1/3 cup left over. It obviously depends on the jar you use as to how much juice you’ll require. I’m a big fan of all things pickled and have yet to venture into canning, but these spicy little stems are the best quick pickles I’ve made yet. I only wish I had a Caesar to dunk them in.

  • Stems from one large bunch of swiss chard, trimmed
  • 1 shallot, sliced thin
  • 1 cup white vinegar
  • 3 tbls. sriracha
  • 2 cups sugar
  • ½ tsp. celery seed


Trim swiss chard stems to fit in the jar or container that you will be pickling them in. Keep in mind that these will pickle for at least 3 days in vinegar, so glass will work best. In a measuring glass mix vinegar, sriracha, celery seeds. Pour into the container over chard stems and shallots and refrigerate for a few days.

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