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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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

Directions Step-By-Step

1
Note ** 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 (:
2
Fill jars with sliced veggies. Set aside
3
Heat water and vinegar. Add sugar and peppercorns and stir until sugar has dissolved. Turn off heat and allow to cool to room temperature.
4
Pour 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