harvest "pickles"

Name: Harvest "Pickles"
Prep time: 5 min
Cuisine: American
Ingredients: 1 cup(s) swiss chard stems, sliced; 3 large radishes, sliced; 1 cup(s) jalapeno and dragon peppers, sliced (adjust to your heat preference); 1/2 cup(s) water; 1/2 cup(s) white vinegar; 1 cup(s) sugar; - palm of peppercorns; 1/2 teaspoon(s) salt

(1 RATING)

24 Pinches 5 Photos

Tammy Brownlow

Dallas, TX

Updated on May 18, 2015

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. (:

Rate

prep time 5 Min

cook time

method Refrigerate/Freeze

yield As many as you like depending on your harvest. Adjust vinegar, water, and sugar.

Ingredients

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

How To Make harvest "pickles"

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 (:

Step 2

Fill jars with sliced veggies. Set aside
Step 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.
Step 4

Pour liquid over veggies and place in refrigerator before serving at least 24 hours. The pickled veggies get better with time. Enjoy!
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