Last week I made a Spicy Asian Pork Soup that used rainbow swiss chard. After finishing the soup, I just couldn’t throw out the stems – they were just too pretty.
Aren’t they just gorgeous?
But what do you do with chard stems besides saute them?
Well, when you have leftover pickle juice, you pickle them!
In my fridge, I had leftover spicy pickle juice from some pickled green beans. ( I like to keep pickle juice on hand for a variety of things, deviled eggs, quick pickled beets -you might be surprised how handy it can be) I just dumped the juice into a medium-sized pot and brought it to a boil.
Then I tossed in the chard slivers and simmered it for about 5 minutes. I then poured the juice and chard into a wide-mouth canning jar, let it cool, and placed it into the fridge.
It was that easy.
What can you do with these, you ask? You can top a salad with them to give it a little zing or put it on top of a pulled pork sandwich or fish taco. Or a hamburger. Or hot dog! Or. . .
I bet you could think of even more ideas.
So, next time you are cooking, think outside of the box. Don’t throw out ingredients like swiss chart stems, make them into something new – like PICKLES!