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.

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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.

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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.


20 comments to Sriracha Swiss Chard Pickles

  • I love Swiss chard stir-fried, on pizza, in salads…but never have the pickled one. I would love to try them too. Now I look forward to your tart :-))

  • Taking On Magazines

    Pickled dirt. I love it. I hate to say it, but that would probably be my opinion too. I’m trying to change my opinion of chard, but it’s not easy. That being said, you’re right, it is absolutely gorgeous.

    • That’s my mom, outspoken to the nth degree! If you are not a chard liker I would not try this. I am probably more excited about the pickling liquid!

  • There are two people I know that would pickle Swiss chard stems – you and Sissi (@withaglass)! Y’all are pickling crazy!! I do have to admit, that you didn’t quite convince me to make these. Pickled dirt sounds like something my husband would say. 🙂 Let me know how that acquired taste comes along. 🙂 They are very pretty!

    • You are correct; I guess I will pickle anything. 🙂 I had started the post before their unveiling and I definitely had to add some caveats. There are a lot of people (my mom included) who won’t care for these.

  • Whoa… add sriracha to anything and I’m on board!

  • What a fantastic creative idea! As a regular pickler and preserving addict I have never even considered pickling Swiss chard. Sriracha is of course the winning ingredient in anything edible! Thank you so much for visiting my blog. I’m thrilled to meet another pickling fan!

  • I love me some chard! And I think I ate dirt when I was a kid, so this might just be the perfect comfort food. ~ But seriously, interesting! I think I might try this one too!

  • My dad has grown swiss chard as long as I can remember!! But he’s never made anything like this. I’ve not been a huge fan, but that sriracha has my interested!!

  • LOL at your mom’s comment. Sounds like my husband!!! Who knew you could pickle chard? Not me!

  • Glad you tried this, I was thinking of trying it myself. It did inspire me to pickle some beet stems although I left out the siracha and just did a simple pickle of water, vinegar and sugar. They were so amazing (and I don’t care much for beets)!

    The pickled chard stems are so beautiful, I’d be happy to use them as a display on some open shelving!

  • Hmmmm…..I might be with your mom on this one. Only time I ever craved dirt was when I was pregnant with Holli so……I can say I may like this better than Kimchi! 🙂 The last recipe looked divine though!