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Pickled Chard Stems
Servings:
Makes 1 pint jar as an appetizerPrep Time:
5 minutesCook Time:
5 minutes
Ingredients
12 oz. chard stems (from 1 large bunch)
1 (1/2") piece fresh ginger, peeled and sliced thin
1 1/2 cups rice wine vinegar
1/4 cup sugar
1 tsp. coriander seeds
Pinch salt
Directions
1. Trim ends of chard stems and cut into 4"-long pieces. Arrange stems upright in a wide-mouth pint jar. Add ginger slices to jar.
2. Combine remaining ingredients in a small saucepan and bring to a simmer. Stir to dissolve sugar, then pour evenly over chard stems; let cool 1 hour. Seal and refrigerate for at least two days before using, and up to two weeks.
Source: Hannaford fresh Magazine, December 2018
Nutrition
| Nutritional Facts | |
| Servings | Makes 1 pint jar |
| Base Nutrients | |
| Calories | 10 kcal (1%) |
| Calories from Fat | 0 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 130 mg (5%) |
| Total Carbohydrates | 2 g (1%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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