Waste not, want not: this quick pickled stem recipe was inspired by Sweetgreen’s #getwastED salad; the goal here is to utilize the parts of vegetables that we normally dispose of. I come from a long line of fervent non-wasters and I felt the need to carry on the family tradition; so, when I saw some unused chard, beet, and kale stems about to be thrown away, my shame (and pickling affinity) set in, and voila, pickled stems were born.
*Update: You can use this quick pickling recipe for anything you want to pickle-not just stems!
What you will need:
- 16 oz mason jar
- One jar’s worth of stems (can be whatever you’d like: kale, chard, beet etc.)
- 1 tsp dill (fresh or dried)
- 1 cup water
- 1/2 cup of white vinegar, rice vinegar, or apple cider vinegar
- 2 garlic gloves sliced
- sliced jalapeno pepper (optional)
- sliced shallot (optional)
- peppercorn (optional)
- 1 tsp sea salt
- 2 tbsp raw coconut sugar (or regular sugar)
- Wash and cut your stems. Pat dry and pack into 16 oz mason jar with jalapeño, shallot, peppercorn, garlic, and dill (all optional flavors, use all, some or none-up to you).
- Meanwhile, in a pot, heat the water, vinegar, sugar, and salt until boiling and then pour into the jar over the stems. If you find the liquid does not cover the stems-add more water to top the jar off
- Screw on the lid and leave in the refrigerator for 24 hours before eating. These will last a month in the refrigerator
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