Jar of Pickled Chard Stems
(click to enlarge)

Chard Stems, Pickled


Turkey   -   Pasï Sapï Turshusu
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
**
12 days
Must		 In Turkey and Lebanon, stuffed chard leaves are very popular, but that leaves a lot of stems. In Turkey, pickled chard stems are used as appetizers and in stir fries.

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12
4
1
2
1/2
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2
1/2
2
1
1
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oz
oz

cl
t
---
c
c
T
T
T
---
-- Feature
Chard Stems (1)  
Bell Pepper, red
Chili, red (2)
Garlic
Salt
-- Pickle
Water
Vinegar, (3)
Salt
Olive Oil ExtV
Lemon Juice
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The photo example is a double recipe (1-1/2 pounds chard) in a half gallon jar.

Make   -   (12 days - 20 min work)
  1. Cut CHARD STEMS into strips about 3/4 inch wide and then into lengths of about 1-1/2 inch, or as desired.
  2. Cut BELL PEPPER Into strips about 1/4 inch wide and 1-1/2 inches long.
  3. Peel GARLIC, crush, chop fine. Pound with 1/2 t Salt to paste in a mortar (the salt helps break up the garlic). Crush CHILI. Mix
  4. Mix together all Feature items and pack into a sterile glass jar.
  5. Mix together all Pickle items (see Note-4). Bring to a boil in a non-reactive sauce pan. Let cool just a few degrees.
  6. Pour Pickle into the Pickle Jar. Weight the contents with a small non-reactive dish or similar, or a plastic bag of water, to keep them below the pickle liquid, cover tightly.
  7. Keep the Pickle Jar in a cool place for 10 to 15 days before using. Keep remaining pickle in the refrigerator to prevent further fermentation.
NOTES:

  1. Chard:

      Sold in most markets as "Swiss Chard", many recipes use only the leaves. This pickle makes good use of the stems, which constitute about 40% of your purchase. The pattern recipe called for red chard stems, but white is what I usually have, so that's what I used. For details see our Chard / Swiss Chard page.

  2. Chili:

      I use one of my super-hot orange Thai chilis. Use your own best judgement.

  3. Vinegar:

      White distilled vinegar works and is economical. Otherwise, use white or red wine vinegar (depending on if your Chard is white or red.

  4. Method:

      If you aren't sure how much pickle liquid you need, mix Chard Stems and Pepper Strips. Pack in the jar. Measure water into the jar until completely filled. Drain water by turning the jar upside down in a strainer. Make just a tad more pickle than the measure, just in case.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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