Harvest "Pickles"

Tammy Brownlow

By
@DoughmesticGoddess

I just wanted to savor every bit of the garden this year. I thought chard stems might be a good medium for pickles, they are crunchy and mild and would take on the sweet/spicy flavors of the radish, peppers, and sweet vinegar. If you would like to enjoy this later - you could freeze these in freezer bags then thaw in the fridge. Enjoy these just as you would other pickles, on burgers, diced as a relish, or just out of the jar. (:


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Rating:
★★★★★ 1 vote
Comments:
Serves:
As many as you like depending on your harvest. Adjust vinegar, water, and sugar.
Prep:
5 Min
Method:
Refrigerate/Freeze

Ingredients

1 c
swiss chard stems, sliced
3 large
radishes, sliced
1 c
jalapeno and dragon peppers, sliced (adjust to your heat preference)
1/2 c
water
1/2 c
white vinegar
1 c
sugar
palm of peppercorns
1/2 tsp
salt

Step-By-Step

1Note ** The sweetness of the vinegar will mellow the peppers a bit but adjust peppers, or seed them to reduce the heat. We like the sweet and spicy combination (:
2Fill jars with sliced veggies. Set aside
3Heat water and vinegar. Add sugar and peppercorns and stir until sugar has dissolved. Turn off heat and allow to cool to room temperature.
4Pour liquid over veggies and place in refrigerator before serving at least 24 hours. The pickled veggies get better with time. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy