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Pickled Chard Stems

  • Servings:

    Makes 1 pint jar as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    5 minutes


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
Pickled Chard Stems


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


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%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a