Receta Sriracha Swiss Chard Pickles
Another Swiss chard recipe today and and I thought this one would be a keeper. Who doesn’t love pickles? Who doesn’t love Sriracha? Who doesn’t love Swiss chard?
OK, there may be a few out there who don’t care for the beautiful leafy stuff or the spicy Asian condiment, but let me tell you, I was hoping this recipe would change all that. I had high hopes because I love all of the above!
I was recently reading The Kitchen Witch’s blog and about the fabulous Farm 2 Table dinner she attended. Two of the dishes caught my eye because we have so much chard in the garden:
Sriracha Pickle of Chard
Swiss Chard Tart
I immediately asked Rhonda (aka The Kitchen Witch) if she could nab the recipes from the chef. Then, I decided to just do a Google search and see what came up.
Today’s posting will focus on the pickles. The original recipe can be found here at Bon Appetit, but I thought the instructions needed a bit of modifying.
- Sriracha Pickled Swiss Chard Stems
- About 4 c. Swiss chard stems, chopped
- 1/2 red onion, thinly sliced
- 1 c. distilled white vinegar
- 2 c. sugar
- 1/2 t. celery seeds
- 3 T. Sriracha
Chop the chard stems. Set aside leaves for another dish (like the upcoming Swiss chard tart.) Chop large stems in about 1 inch pieces. Flatter smaller stems can be chopped in 1 ½ to 2 inch pieces.
Layer the chard stems with the onion in a clean quart jar. Set aside.
Place vinegar, sugar and celery seeds in a small sauce pan. Bring to a boil and stir just until sugar is dissolved. Turn off heat and stir in Sriracha.
Pour into the jar and cover the chard. Screw on lid and place in refrigerator. Let set for two days before sampling.
So, to answer the question all of you are thinking…how did they taste?
Well, I pulled them out of the fridge and put them on a relish tray for our Fourth of July lunch (before the big cookout). My sister is a foodie soul and is probably more adventurous than I am when it comes to food. (Just an aside, but she is raising two totally culinary sons who will try anything and are developing great palates.) She ate a couple and said, “Interesting” (in what I hoped was a good way).
My mom wandered into the kitchen and tried one. She announced they tasted like “pickled dirt.”
What did I think? I like them but they are an acquired taste. I happen to like the earthiness of chard.
The final verdict: will I make them again?
Why, yes, I think I will, but I am sure this one quart jar will last a while. And, they are just beautiful. I may make another jar for Thanksgiving. In fact, I might just tell my mom they are pickled celery and see what her taste description is at that point.
Note: If you love Sriracha, I would even up the heat a bit and add another tablespoon or two.
This pickling liquid is a keeper, though, and I am going to try it with some cucumbers.
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