Pickled Swiss Chard

Name: Pickled Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Sugar; 1 cup Water; 2 cups White Or Rice Wine Vinegar; 1/4 cups Salt; 1 teaspoon Mustard Seed; 1 teaspoon Black Peppercorns; 1 teaspoon Fennel Seed; 1 teaspoon Coriander Seed; 1 whole Medium Red Beet, Peeled And Chopped Into 1-inch Chunks; 4 cups Swiss Chard Stems, Cut Into 2-inch Pieces

Eats Now Editorial Team · 216 kcal · Vegetarian

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Pickled Swiss Chard – a delicious recipe with Sugar, Water, White Or, Salt, Black Peppercorns, Fennel. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 cup Sugar
1 cup Water
2 cups White Or Rice Wine Vinegar
1/4 cups Salt
1 teaspoon Mustard Seed
1 teaspoon Black Peppercorns
1 teaspoon Fennel Seed
1 teaspoon Coriander Seed
1 whole Medium Red Beet, Peeled And Chopped Into 1-inch Chunks
4 cups Swiss Chard Stems, Cut Into 2-inch Pieces

1
1. Mix all of the ingredients except the chard stems and bring to a boil. Remove from the heat and let cool.
2
2. Add chard stems and store in mason jars or other airtight containers in the refrigerator. If you so desire, you can process the jars in a hot water bath for 10 minutes to preserve them outside of the fridge. Consult a canning guide for these steps.

216

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 cup Sugar, 1 cup Water, 2 cups White Or Rice Wine Vinegar, 1/4 cups Salt, and more.

Yes, Pickled Swiss Chard 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.

Quick Info

Servings
4 servings
Calories
216 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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