Harvest "Pickles"

5
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. (:

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

How to Make Harvest "Pickles"

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!

Printable Recipe Card

About Harvest "Pickles"

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