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)


  1. 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).
  2. 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
  3. 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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