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Pickled Chard Stems
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
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Pickled Chard Stems

Pickled Chard Stems

Pickled Chard Stems
  • Servings:Makes 1 pint jar
  • Prep Time:5 minutes
  • Cook Time:5 minutes
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