Sriracha stem pickles on Freshly Preserved Ideas
Fermenting & Pickling, Recipes

Sriracha Stem Pickles on Freshly Preserved Ideas

Those of you who’ve cooked from The CSA Cookbook know that I love to use the odds and ends of vegetables in my recipes — in part because I try to waste as little as possible in the kitchen, and because these “scraps” are vegetables in their own right, full of flavor and texture.

Chard stems are one such scrap that’s sometimes discarded or composted when recipes only call for the tender leaves. The stems, however, have a mild flavor that plays well with other ingredients and a pleasant crispness similar to celery ribs.

Homegrown chard

If you find yourself with a good handful of stems, don’t toss them — pickle them!

Chard stems

The sriracha pickling brine in this recipe is spicy and tangy, but not so much that you can’t taste the food. It can also be reused for another round or two of chard stem pickles after you eat through the first batch.

Best of all, they’re refrigerator pickles, meaning no boiling water bath is necessary, and beginner canners need not be intimidated. Just grab a jar and go! Get the recipe here or keep scrolling to learn how to make your own.

Pickled swiss chard stems

Sriracha Stem Pickles

Makes 1 quart

Ingredients

2 cups chopped chard stems
1 cup sliced leek, white and light green stem only
1/4 cup chopped cilantro leaves
1 teaspoon grated ginger
1 cup white vinegar
1 cup water
1/2 cup sugar
2 tablespoons sriracha

Instructions

Fill a jar with the chard stems, leek, cilantro, and ginger, alternating in layers.

Thinly slice the chard stems

Split the leek in half lengthwise

Thinly slice the leek into half moons

Fill jars with vegetables

In a separate bowl, stir together the remaining ingredients until the sugar is dissolved.

Combine all of the brine ingredients

Stir until the brine ingredients are well blended

Pour the brine over the vegetables in the jar, leaving about 1/2 inch headspace, and seal with a lid.

Pour in sriracha pickling brine

Chill overnight before serving, though the pickles are best after at least three days.

Easy refrigerator pickles

This is the fifth and final recipe post in my summer-long collaboration with Ball Canning. I hope you’ve enjoyed the series, learned a thing or two, and felt inspired to try something new.

If you missed any of my previous recipes, you can check them out at Quick Pickled Roasted Beets, Balsamic Strawberry Jam, Fiesta Peppers, and Chipotle Tomato Jam.

I can’t thank you enough for your support of this partnership and for your enthusiasm in raising money for charity on International Can-It-Forward Day. Let’s do it again next summer!

Send your feedback to the folks at Ball Canning on Twitter or Facebook if you’d like to see me continue this series.

For more canning recipes and inspiration, head over to Freshly Preserved Ideas.

Yield: 1 quart

Sriracha Stem Pickles

This pickle recipe makes use of a vegetable we sometimes discard: the stems of swiss chard. Crisp and tangy, they're easy to make and need no boiling water bath canning, making them ideal for the beginner food preserver.
Prep Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 2 cups chopped chard stems
  • 1 cup sliced leek, white and light green stem only
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon grated ginger
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons sriracha

Instructions

  1. Fill a jar with the chard stems, leek, cilantro, and ginger, alternating in layers.
  2. In a separate bowl, stir together the remaining ingredients until the sugar is dissolved.
  3. Pour the brine over the vegetables in the jar, leaving about 1/2 inch headspace, and seal with a lid. Chill overnight before serving, though the pickles are best after at least three days.
This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.

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