Quick chard stalk pickle
Here’s a quick pickle recipe that puts the chard stalks from the pie here to good use. I love this pickle with any kind of buttery pastry situation, with its acidity cutting through the rich pastry like a knife. You might also try it with a nice platter of charcuterie or a hunk of sharp cheddar and some biscuits. This recipe would also work well with English spinach stalks.
Ingrediënten
- Stalks from 1 large bunch of rainbow chard or silverbeet Swiss chard, about 300 g (10½ oz)
- 1 tsp chilli flakes
- 1 Tbsp yellow mustard seeds
- 1 tsp fennel seeds
- 2 cups 500 ml apple cider vinegar
- ½ cup 110 g white (granulated) sugar
- ⅓ cup 105 g coarse salt
Instructies
- Trim the chard stalks to stand upright in two tall jars.
- Sprinkle in the chilli flakes.
- Toast the mustard seeds and fennel seeds in a dry frying pan over medium heat for a few minutes to release their flavour and aroma.
- Add the seeds to the jars.
- Combine the vinegar, sugar, salt and 1 cup (250 ml) water in a small saucepan over medium heat.
- Cook for a few minutes until the sugar has completely dissolved.
- Let the brine cool for a few minutes before pouring it into the jars.
- The chard stalks need to be completely submerged by the brine, so push down if necessary.
- Seal the jars and store the pickle in the fridge for up to 3 weeks.
- I think it’s delicious even half an hour after making, but the flavours do improve with a few days in the fridge.
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