Pickled Chard Stems And Scallions Recipe

Name: Pickled Chard Stems And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stems from 1 bunch chard, trimmed; 1 bunch (6-8) scallions, white and light green parts only, trimmed; 2 medium garlic cloves, peeled and lightly crushed; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon dried thyme; 1/4 teaspoon fennel seeds; 1/4 teaspoon crushed red chile flakes, or to taste; 1 bay leaf, broken in half; 1/2 cup apple cider vinegar; 1/2 cup water; 2 teaspoons pickling salt OR 2 1/4 tsp Morton kosher salt

Servings: persons

Stems from 1 bunch chard, trimmed
1 bunch (6-8) scallions, white and light green parts only, trimmed
2 medium garlic cloves, peeled and lightly crushed
1/2 teaspoon whole black peppercorns
1/4 teaspoon dried thyme
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red chile flakes, or to taste
1 bay leaf, broken in half
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons pickling salt OR 2 1/4 tsp Morton kosher salt

1
Cut the chard stems and scallions into pieces just long enough to fit upright inside your jar, with about 1/2 inch of space at the top. Cut the chard stems lengthwise into thin batons, and cut the scallions in quarters. Combine the chard stems and scallions in a bowl, and toss to combine.
2
Place garlic, peppercorns, thyme, fennel seeds, chili flakes, and bay leaf in the bottom of the jar. Pack the chard stems and scallions upright into the jar on top of the spices; you want them fairly tightly packed, but not so tightly that they get crushed.
3
In a small saucepan, bring vinegar, water, and salt to a simmer, stirring until the salt dissolves. Remove the brine from the heat and pour into the jar, leaving about 1/2 inch of headspace. Tap the jar gently on the counter to dislodge any air bubbles, then cover tightly and let cool to room temperature. Once cooled, transfer the jar to the refrigerator.
4
The pickles will be ready to eat after a couple of hours in the fridge. They'll be fully pickled after about 2 days, and will last in the fridge for about 2 months.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Stems from 1 bunch chard, trimmed, 1 bunch (6-8) scallions, white and light green parts only, trimmed, 2 medium garlic cloves, peeled and lightly crushed, 1/2 teaspoon whole black peppercorns, and more.

Yes, Pickled Chard Stems And Scallions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Chard Stems And Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions